How to Smoke a Whole Chicken on a Pit Boss Pellet Grill

Want the ultimate smoked whole chicken recipe? This one always comes out super juicy and succulent using the Pit Boss. All you need is with a delicious spice rub for succulent, tender, and smoky perfection.

Not sure exactly how to do it? No worries, we’re going to go through all the steps to get a juicy and smoky chicken with crisp skin

The last thing you want is rubbery skin, so follow my recipe below.

What You’ll Need

• Whole Chicken
• Olive Oil
• BBQ Rub. You can a brought or home made rub

How to Smoke a Whole Chicken on a Pit Boss Grill

Step 1: Prepare The Chicken For Smoking

We’re going to start from the top with this chicken recipe. Preparing the meat is as important as smoking it. 

First you need to remove the chicken from the packaging. Then dry the chicken and pat it down with a paper towel. Then remove the giblets and trim the chicken by cutting away excess fat or skin.

Step 2: Preheat The Grill

Preheat the grill to 225°F and add the wood chips of your choice. You see my recommendations for wood to use with chicken below.

Step 3: Give The Chicken a Rub

If your using a homemade rub, add all the ingredients to a bowl and stir. Give the chicken a light coat with half of the the olive oil, then season the chicken inside and outside with the rub.

Step 4: Place The Chicken in The Grill

Once the grill has reached 225°F place the chicken breast side up. If your using temperature probes insert these now.

Step 5: Smoking The Chicken

Cook the chicken until it reaches 140°F. Use the remaining olive oil and brush the skin of the chicken. If you want to get crispy skin increase the temperature of the grill to 350°F until the skin is crispy and until you reach 165°F in the breast meat and 175°F in the thigh.

Depending on the size of the chicken the cooking time will vary. Keep a close eye on the internal temperature for the best results.

Step 6: Allow to Rest and Serve

Pull the chicken from the grill and allow it to rest for 10-15 minutes. Then using a sharp knife you can carve the chicken.

Follow these basic steps for preparing your chicken. 

How To Get Crispy Skin On Your Smoked Chicken

Not a fan of rubbery chicken? Us neither. To get crispy chicken skin, the seasoning is as important as smoking the chicken at a high enough temperature. You should smoke the chicken at 225°F until you reach 165°F in the breast meat and 175°F in the thigh.

What Size Chicken Should You Use?

Choosing the right chicken size is crucial for working out cooking time and servings. For smoking, it’s best to pick a chicken weighing 3 to 6 pounds. If you want more cooking more people, consider using two smaller chickens.

Rub Recipes for Smoked Chicken

Below is the homemade rub for smoked chicken, there are also so other great homemade rubs to try as well. A rubs will help tenderize the chicken as well as season it. Place all the ingredients below in a bowl and combine.

• 1 tablespoon of Salt
• 1 tablespoon of Pepper
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons paprika
• 2 tablespoons chilli powder
• 2 tablespoons cayenne pepper

Have a look at the options below to find great chicken rubs recipes. 

• Smoked Chicken Rub
• Smoked Paprika Roasted Chicken
• Lemon Pepper Garlic Rub

Feel free to experiment with your spices at home to find your new favorite seasoning recipe. 

Can I Dry Brine The Chicken?

Yes, you can. The dry brining process will keep the chicken moist and result in tender meat and crispy skin. Once you have prepped and cleaned your chicken, apply either your rub or salt to the entire chicken, inside and outside.

Avoid using oil with the rub when dry brining as it will affect the moisture of the meat. 

If you have the time allow the chicken to sit in the refrigerator overnight uncovered. Make sure you use a wire rack as this will allow airflow around the entire chicken.

The next day you might notice the chicken has a white powder look, which means the salt has penetrated the skin (which is what you want).

If you find there is a lot of excess rub or salt on the chicken give it a VERY light wipe with a clean paper towel or cloth.

What Temperature Should Your Pit Boss Be When a Whole Smoking Chicken?

Set your Pit Boss to 225°F to smoke a whole chicken, then once the internal temperature of the chicken reaches 140°F increase the grill temperature to 300°F. To ensure you get crispy skin you need to cook at a high temperature at the end (this isn’t your normal low and slow BBQ recipe).

Note: if you have used a rub without much sugar in it, you could increase this to 350°F.

How Long Does it Take to Smoke a Whole Chicken on a Pit Boss?

A 5lb whole chicken takes around 1.5 – 2 hours to cook on a Pit Boss at 225°F and finishing at 300°F.

Make sure you are using temperature probes in both the breast and thighs of the chicken. Try to keep the lid shut as much as you can to avoid temperature fluctuations. Just use the temperature probes to see when your chicken is ready to pull from the smoker.

Note: if your cooking more than one chicken in the smoker, you need to make sure the chicken doesn’t stall.

Should You Use A Rotisserie?

The rotisserie is good for getting an even good on your chicken. However, the Pit Boss doesn’t come with a rotisserie. It is something you have to add after you buy it. However, I do recommend installing one.

When a Whole Chicken is Done Smoking on a Pit Boss?

When the internal temperature of the breast reads 165°F and the thighs hit 175°F your whole smoked chicken is ready to eat. Make sure you don’t touch any bones when taking these readings.

Allowing Your Chicken to Rest and Carving It.

You should let your chicken rest for 10 -15 minutes. First, remove the thighs from the bird, then you can cut off the breast and the wings. Make sure you serve the chicken with some tasty sides (see some of my families favorites below)

Side Dishes for Smoked Chicken

Smoked chicken is great on its own, but sometimes it is good to pair it with some side dishes. There are plenty of options out there that you can serve with your chicken. 

See some delicious side dishes for BBQ chicken below

• Smoked Corn on the Cob
• Baked Potatoes
• Green Beans
• Smoked Asparagus
• Pasta Salad
• Baked Beans
• Coleslaw
• Rice

Should I Stuff The Chicken?

This is entirely up to you and your personal preference. If you do choose to stuff the chicken, go with a simple dry rub so that the flavors don’t overwhelm the meat. 

Instead, coat the skin with salt and black pepper and a bit of apple juice or chicken stock. 

What Wood Pellets Should I Use With The Pellet Smoker?

You should use a light flavoured wood with chicken like oak, cherry wood or apple wood. If you prefer a strong smoke flavor you can go for mesquite however it can overwhelm the flavors.

For A Heavy Smoke Flavor

Mesquite is a great option if you’d like a particularly intense smoky flavor to your chicken. 

Hickory is also an ideal choice if you like chicken the smokier the better. 

Looking For Something Milder?

After a wood that’s a little less intense? Oak is a lovely milder choice that still gives a sweet smoke flavor. Fruitwood like cherry wood or apple wood are great if your after a light smoke flavor.

Or You Could Pick Seasonally

Another option is to choose the wood you wish, depending upon what season it is. 

For winter and fall flavors: pecan, apple, mesquite, and hickory. 

For summer and spring flavors: beech, cherry, pecan, and alder. 

What to Do With Leftover Chicken?

Got leftovers? If you’re looking to use your chicken in some other dishes, the world is your oyster. 

The chicken can be eaten whole or chopped up and added to salads, curries, chicken burritos, and much more.

How Long Can Leave Smoked Chicken in The Fridge?

If you’ve got leftovers, we recommend storing them in an airtight container in the fridge for up to four days. You can also freeze them for up to 6 months by removing the chicken carcass and sealing the meat in a Ziplock bag. 

Smoking a chicken on a Pit Boss Pellet Grill is lots of fun and comes with some great results. It is relatively easy, mess-free, and doesn’t take too long. When your smoking a fresh home-cooked whole chicken yourself you get to try out all sorts of different rubs and see what you like best.

Plus, it is accessible for both seasoned smokers and those who are new to the Pit Boss world. Are you a fan of smoking a whole chicken on the Pit Boss pellet grill?

Smoke On!

Charlie

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