This Pit Boss smoked whole chicken always comes out super juicy with a simple spice rub, a basting spray for the skin, and a high-heat finish at 300°F for that crispy skin everyone wants. I make this for backyard cookouts, holiday dinners, and any weeknight when I want something that feeds the whole family with leftovers for sandwiches and tacos all week.
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Pit Boss Smoked Chicken
The leftover smoked chicken is one of the best parts — sandwiches, tacos, and salads all week with meat that already has that smoky depth in it. The two-stage temperature method (start at 275°F then crank to 300°F) is what gets the crispy skin without drying out the breast.
Shopping List
- Whole Chicken (4–5 lbs) — buy fresh rather than frozen when you can. Fresh chicken skin crisps better — frozen chickens release more moisture as they thaw and that moisture sits on the surface and steams on the smoker rather than crisping. Pat completely dry before the oil and rub go on.
- BBQ Rub — the homemade rub in this recipe is the one I use most. The smoked paprika gives you color and depth, the cayenne adds background heat, and the brown sugar is what caramelizes on the skin at 300°F. Don’t skip the brown sugar.
- Olive Oil — just enough to coat. Applied in two stages — before the rub and again at 140°F internal to finish the skin.
- Salt, pepper, garlic powder, onion powder, kitchen twine
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, 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 275°F and add the wood chips of your choice. My recommendations for wood to use with chicken are below.
Step 3: Give The Chicken a Rub
Add all the ingredients to a bowl and stir if you’re using a homemade rub. Lightly coat the chicken with half the olive oil, then season it inside and out with the rub.
Truss the chicken’s legs with kitchen twine and tuck the wings’ tips underneath or behind the bird’s back.
Step 4: Place The Chicken in The Grill
Once the grill has fully reached 275°F and the smoke is clean and thin, place the chicken breast side up on the grates. Insert temperature probes now — one in the thickest part of the breast, one in the thigh.
Step 5: Smoking The Chicken
At the 45-minute mark spray the chicken generously with cooking oil or butter — the skin will have gone from pale pink to a light tan and will look slightly tighter. Close the lid. At the 1.5-hour mark rotate the chicken for even cooking and spray again with another coating of oil.
The rub on the skin will be set and beginning to caramelize. When the breast reaches 140°F, brush with the remaining olive oil and increase the Pit Boss to 300°F. The skin will color rapidly at the higher temperature — watch it. Pull when the breast hits 165°F and the thigh hits 175°F. Rest for 10–15 minutes uncovered — don’t tent with foil or the skin softens.
Step 6: Allow to Rest and Serve
Pull the chicken from the grill and rest for 10-15 minutes. Then, using a sharp knife, carve the chicken.
At the 1.5-hour mark, the internal temperature of the breast should be around 140°F and 150°F for the thigh. At the 2-hour mark, the meat should reach an internal temperature of 165°F at the thickest part of the breast and 175°F at the thigh. Ensure the thermometer isn’t touching the bone for an accurate reading. If the reading is accurate, you can remove it from the smoker.
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 essential as smoking the chicken at a high enough temperature. You should smoke the chicken at 225°F until the breast reaches 165°F and the thigh reaches 175°F.
Rub Recipes for Smoked Chicken
Below is the homemade rub for smoked chicken. There are also so many other great homemade rubs to try. Rubs help tenderize and season the chicken. Combine all the ingredients below in a bowl.
- 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 rub recipes.
Feel free to experiment with your spices at home to find your new favorite seasoning recipe.
Should I Stuff The Chicken?
This is entirely up to you and your personal preference. If you stuff the chicken, use a simple dry rub so the flavors don’t overwhelm the meat.
Instead, coat the skin with salt, black pepper, apple juice or chicken stock.
What Wood Pellets Should I Use?
I use cherry or apple as my default on whole chicken — mild, slightly sweet, and they complement the rub without competing with it. Apple gives a lighter, cleaner result. Cherry adds a slightly deeper color to the skin alongside a sweet smoke note. Pecan is worth trying if you want something with more depth. Avoid mesquite entirely on chicken — it’s too heavy for a 2-hour cook on something this delicate and will make the skin taste bitter.
How To Store Leftovers
If you do end up with leftovers, ensure they cool to room temperature before transferring them to an airtight container or wrapping them tightly in plastic wrap or aluminum foil. You can store these leftovers in the refrigerator for up to 2-3 days.
If you don’t plan to consume the leftover smoked chicken within a few days, you may also choose to freeze it by wrapping it securely in plastic wrap and storing it in the freezer. The frozen chicken will stay fresh for 2-3 months and can simply be pulled out of the freezer and whipped up into a quick dinner!
You may reheat leftovers from the refrigerator in the microwave or the oven after preheating your oven to 325°F and covering them loosely with aluminum foil to prevent them from drying out.
If reheating leftovers from the freezer, thaw the chicken in the refrigerator overnight or in cold water, ensuring it’s tightly wrapped to prevent moisture loss.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve With Chicken
- Smoked Mac and Cheese
- Traeger Grilled Carrots with Honey Butter Glaze
- Smoked Cornbread
- Grilled Broccoli
- Smoked Baked Beans
🔥 More Pit Boss Recipes 🤤
- Pit Boss Pulled Pork
- Pit Boss Smoked Brisket
- Pit Boss Smoked Chicken
- Pit Boss Tri Tip
- Pit Boss Spiral Ham
- Pit Boss Chicken Legs
Pit Boss Whole Smoked Chicken
Equipment
- Pit Boss Grill
Ingredients
- 1 whole chicken
Homemade Rub
- 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
- 2 tbsp olive oil
- 4 tbsp rub of choice pre made or home made
Instructions
- 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.
- Preheat the grill to 275°F and add the wood chips of your choice.
- If you're using a homemade rub, add all the ingredients to a bowl and stir. Give the chicken a light coat with half of the olive oil, then season inside and outside with the rub.
- Truss the chicken's legs with kitchen twine and tuck the wings' tips underneath or behind the bird's back.
- Once the grill has reached 275°F place the chicken breast side up. If you're using temperature probes, insert them now.
- Let it cook for approximately 2 hours. After the initial 45 minutes, check on the chicken and spray it with cooking oil or butter to crisp up the skin. At the 1.5-hour mark, rotate the chicken for even cooking and apply another spray or coating of oil or butter.
- At the 1.5-hour mark, the internal temperature should be around 140°F for the breast and 150°F for the thigh. At the 2-hour mark, the meat should reach an internal temperature of 165°F at the thickest part of the breast and 175°F at the thigh. Ensure the thermometer isn't touching the bone for an accurate reading. If the reading is accurate, it's ready to be removed from the smoker.
- Depending on the size of the chicken the cooking time will vary. Keep a close eye on the internal temperature for the best results.
- 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.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
