Whole Smoked Chicken

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This juicy and succulent smoked chicken recipe is an easy and affordable way to make a delicious meal for a cookout, weeknight dinner, or to impress at a dinner party.

The deep, smoky flavors you get are way better than any rotisserie chicken from the supermarket.

Smoked Whole Chicken

Affordable: I usually grab a few when I see whole chickens on sale. You can pick up a chicken for $5-$6, which is a bargain! I like to grab a few, smoke them together, and freeze the leftovers for my pulled chicken nachos, tacos, sandwiches, or salads.

Super Tender and Juicy – Smoking slowly with that longer cooking time ensures a juicy and tender texture.

Simple But Gets You Started: This is an easy recipe for amateur smokers. It will help you build on your smoking experience to tackle tougher cooks like smoked brisket and ribs. 

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 remove as much excess moisture from the bird with a paper towel. 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

Pick your wood; fruit woods like cherry or apple will work best for a subtle sweet smokiness through 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 at 1.5 hours of cooking time so that the chicken cooks evenly.

Step 4: Remove and Rest

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

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

Tip: Make sure your thermometers are not touching the bone, as this can cause a faulty internal temperature.

How Long to Smoke the Whole Chicken?

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

Do I Need to Monitor the Internal Temperature?

Yes! Speaking of calibrated probes… Use at least 2 thermometers, as we will

Fun Fact: Dark meat cooks slower 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.

How to Accurately Monitor the Internal Temp

Insert the first one into the thickest part of the chicken breast and avoid the bone. Insert the second one into the thickest part of the chicken thigh and avoid the bone.

Note: Did you know the probe is around an inch

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.

 

What to Serve With Our Smoked Chicken

Grilled Carrots

Traeger Smoked Brussel Sprouts

Cheesy Potatoes

Smoked Onion Bombs.

Smoke On!

Charlie

Hungry For More?

Smoke On!

Charlie

Hungry For More?