Prepare smoker targeting 250 degrees Fahrenheit using a fruit wood, like apple or cherry.
Gently poke six holes into each potato and then coat with olive oil. Liberally apply the dry rub and place on the smoker uncovered (meaning not wrapped in foil).
Smoke the potatoes for up to three hours (longer if they are larger potatoes). The potatoes are ready to come off when the internal temperature reads between 205-210 degrees F.
When the potatoes reach the desired internal temperature remove from the smoker. Cut along the length of the potato and add butter and a sprinkle of chives. Serve warm.
Buying Russets: Weigh them and try to buy the same size as much as possible. The weight of each potato we used for testing this recipe averaged 8-12 oz.It should take 3 hours for an average large russet potato