Smoked Whole Chicken

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This smoked whole chicken delivers tender, juicy meat with deep smoky flavor that beats any store-bought rotisserie chicken. The slow smoking process infuses the meat with incredible flavor while keeping it moist and succulent.

It is a straightforward recipe that is ideal for beginners learning to smoke while still producing consistently delicious results. It’s perfect for cookouts, weeknight dinners, meal prep, or when you want to impress guests with minimal effort.

Juicy Smoked Whole Chicken

Whole chickens are one of the best value sources of protein at the grocery store, often available for just $5-$6 each. The low-and-slow smoking method transforms this affordable cut into incredibly tender, juicy meat that practically falls off the bone, with deep smoky flavors throughout every bite.

Stock up when they’re on sale and smoke several at once – the leftovers freeze beautifully for pulled chicken nachos, tacos, and sandwiches.

This straightforward recipe is ideal for smoking beginners, allowing them to build fundamental skills without the complexity of larger cuts like brisket or ribs. It’s an excellent stepping stone to more advanced barbecue techniques.

What You Need 

• Whole Chicken
• Vegetable Cooking Oil
• Kosher Salt
• Black Pepper
• Garlic Powder
• BBQ Rub 
• Butter

How to Smoke a Whole Chicken

Step 1: Prep

Remove the packaging from your chicken and gently pat the bird dry with paper towels to remove as much excess moisture as possible.

Drizzle the chicken with oil and spread evenly; cover the chicken (including the cavity) with salt, pepper & garlic powder. Then, apply an even coating of BBQ rub.

Tip: Be careful with raw chicken. Check if any raw meat juices splash or come into contact with surfaces.

Step 2: Truss the Chicken

Gather Your Tools

Have the kitchen twine or butcher’s string ready and a pair of kitchen scissors to trim the excess twine. Place the chicken on a clean surface with the breast side up and the legs facing you.

Secure the Legs
Cross the chicken’s legs at the ankles and pull them together. Wrap the kitchen twine around the ankles and tie a knot to secure them.

Tie the Drumsticks
Extend the twine from the ankles to the tail end of the chicken. Wrap the twine around the tail end and pull it tight to bring the drumsticks closer together. Tie a knot to secure the drumsticks in place.

Secure the Wings
Tuck the chicken wings behind the bird to prevent them from burning during cooking. Optionally, you can tie the twine around the wings to keep them securely in place.

Trim Excess Twine
Once the trussing is complete, trim any excess twine with kitchen scissors to ensure a neat appearance.

Step 3: Smoking

Choose your wood pellets; fruit woods like cherry or apple will work best for a subtle, sweet smokiness throughout the meat. Load your chosen pellets, and set the smoker to a grill temperature of 275°F. Wait until it has come to temperature.

Place the chicken breast-side up and cook for 2 hours. Baste with butter or spray with cooking oil every 45 minutes to help the skin crisp up. Check the temperature periodically using an instant-read probe thermometer.

Rotate the chicken every 1.5 hours of cooking time to ensure even cooking.

Step 4: Remove and Rest

Check the internal temperatures of the thigh and breast meat to know if the chicken is cooked. After approximately 2 hours of cooking time, the breast should reach 165°F, and the thickest part of the thigh should reach around 175°F.

Remove the chicken from the grill or smoker and let it rest for 20 minutes. This will allow the juices to be redistributed before carving and serving.

Tip: Ensure your thermometers are not touching the bone, as this can cause an inaccurate internal temperature reading.

How Long to Smoke the Whole Chicken?

Smoking a chicken will take roughly 2 hours at 275°F. Note: Cooking time may vary depending on several factors, including the weight of your chicken and fluctuations in temperature during smoking. Always refer to the internal temperatures from a calibrated probe.

Do I Need to Monitor the Internal Temperature?

Yes, you need to monitor the internal temperature, and you will need at least two thermometers, as we will.

Dark meat cooks more slowly than white meat. This is because the darker meat in the thighs and legs has connective tissue and fat. White breast meat consists mostly of proteins. These proteins require less cooking time to break down and become edible.

Insert one probe into the thickest part of the chicken breast, avoiding the bone. Insert the second one into the thickest part of the chicken thigh, avoiding the bone.

How to Get Crispier Skin on Your Smoked Chicken

Basting the outside of the chicken with fat or butter while smoking will produce crispy and golden skin. Trussing to keep the skin tight and in place will help render the skin to perfection.

 

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What to Serve With Chicken

• Grilled Carrots
• Traeger Smoked Brussel Sprouts
• Cheesy Potatoes
• Smoked Onion Bombs.

Smoke On!

Charlie

Hungry For More?

Smoke On!

Charlie

Hungry For More?