Smoked Whole Chicken Recipe (Traeger Whole Chicken)

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Smoking a whole chicken has become one of my favorite ways to cook. The combination of juicy, tender meat with crispy, golden skin is tough to beat. The dry rub I use infuses the meat with yummy flavors while keeping everything perfectly moist, so there’s no need for wet brining.

I use my Traeger for this recipe, but it works just as well on any smoker or grill. What I love most is how versatile it is—perfect for weeknight dinners when I want something special, elegant enough for dinner parties, or ideal for holiday meals. Plus, the leftovers make incredible sandwiches and soups all week long. 

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Traeger Smoked Whole Chicken

This smoked whole chicken recipe has become my go-to method for getting juicy, tender meat with perfectly crispy skin every time. The dry rub does all the work, creating incredible flavor without any complicated brining process.

I use my Traeger, but any smoker or grill will work just as well. It’s perfect for family dinners, entertaining guests, or meal prep since the leftovers are delicious. Once you try this simple technique, you’ll never want to cook chicken any other way.

Shopping List

• Whole chicken
• Cooking oil
• Salt
• Garlic Granules
• Black Pepper
• BBQ rub

How to Make a Traeger Whole Chicken

Step 1: Prepare the Chicken

Preheat the smoker to 275°F and pick out your wood pellets.  Applewood and cherrywood work well with chicken as they are subtle and sweet.

Combine garlic powder, salt, and pepper in a bowl. Rub this on all sides, including the cavity. Apply an even coat of your favorite barbecue rub.

Tie the legs with kitchen twine. Tuck the tips of the wings beneath the back of the chicken.

Step 2: Smoke 

Place the chicken on the grill grate, breast side up. Smoke the chicken at 275°F for about 2 hours.

After 45 minutes, spray cooking oil or butter on the chicken. This will help the skin to get crispy. After another 45 minutes (90 minutes total), rotate the chicken and spray more oil.

Check the temperature to make sure it’s cooking well. It should have an internal temp of 140°F at the breast right now. The thigh should be about 150°F.

Step 3: Finishing Up 

When the thickest part of the breast reaches an internal temperature of 165°F, it is fully cooked. The thickest portion of the thigh should be about 175°F. Ensure the meat thermometer doesn’t touch the bone and get an inaccurate reading.

Let the chicken rest for about 20 minutes. This allows the juices to redistribute throughout the meat. Carve the chicken and serve with steamed carrots and broccoli. Enjoy!

Other Ways to Cook A Whole Chicken

Spatchcocking

Spatchcocking a chicken can result in a quicker cooking time. This means that the chicken is less likely to dry out. This is a great thing to keep in mind when cooking chicken. It may also result in crispy skin.

However, you can successfully cook a juicy chicken without spatchcocking it. If you don’t mind the look of a spatchcocked chicken, go for it! But if you want to plate a whole chicken, skip this step.

Beer Can Chicken

One of my favorite ways to cook chicken is with a beer can. It ensures you always end up with juicy and moist chicken. Place your favorite liquid in a beer can, place the chicken over the can, and cook it standing up.
While it sounds simple, you should follow my recipe for beer can chicken because it can be tricky the first time you do it. 

What temperature do you smoke a whole chicken on a pellet smoker?

In this recipe, we smoke the whole chicken at 275°F. This smoker temperature is high enough to allow the smoke to permeate the meat but low enough to prevent it from drying out too much.

What Internal Temperature to Reach

Chicken needs to reach a safe internal temperature of 165°F throughout. The thighs and other dark meat can actually handle being cooked to 175°F without drying out – in fact, they often taste better at this slightly higher temperature. However, you want to be careful not to overcook the white meat (breasts and wings) beyond 165°F, as it can become dry and tough.

The key is monitoring both the breast and thigh temperatures separately to ensure the whole bird is perfectly cooked.

How long does it take to smoke a whole chicken at 275 degrees?

It takes 3 hours to smoke chicken at 275°F. However, the cooking temperature and the size of the chicken will determine the cooking time. The critical thing to keep in mind is the internal temperature. The chicken’s internal temperature must reach 165°F to ensure it is safe to eat.

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Smoke On!

Charlie

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