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Whole Smoked Chicken

Charlie
This a juicy and succulent smoked chicken recipe! It an easy and affordable way to make a delicious meal for a cookout, weeknight dinner or too impress at a dinner party. The deep smoky flavors your get from a whole smoked chicken are way better than any rotisserie chicken from the supermarket.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 people
Calories 326 kcal

Equipment

  • 1 Smoker

Ingredients
  

  • 4-5 lb whole chicken
  • 2 teaspoons cooking oil
  • 3 tablespoons seasoning salt pepper, garlic
  • ¼ cup BBQ rub

Instructions
 

  • Drizzle the chicken with oil, then season with salt, pepper, and garlic powder from all sides including the cavity. Apply an even coating of BBQ rub.
  • Truss the legs with kitchen twine and tuck the wings’ tips underneath/behind the back of the bird.
  • Preheat the smoker to 275°F.
  • Place the chicken on your smoker breast side up, and cook for about 2 hours.
  • After the first 45 minutes, check on the chicken, and give it a spray of cooking oil or butter to help the skin crisp up.
  • After 1.5 hours, rotate the chicken so that it cooks evenly and give it another spray or coating or cooking oil or butter.
  • Check the temperature at this stage, it should read around 140°F for the breast, and around 150°F at the thigh.
  • After about 2 hours, it should read 165°F at the thickest part of the breast, and 175°F at the thickest part of the thigh (make sure that the thermometer is not hitting a bone to get a correct reading). That's when the chicken is ready to come off.
  • Remove the chicken from the grill and let it rest for 20 minutes to allow the juices to redistribute before carving and serving.
  • Serve with steamed carrots and broccoli.
Keyword Smoked Chicken, whole smoked chicken