Smoked Whole Chicken

Smoked Whole Chicken – A smoked whole chicken is prepared by slow-cooking the bird in a smoker using low, indirect heat and aromatic wood smoke. This method infuses the meat with deep, smoky flavor while keeping it incredibly juicy and tender. Often seasoned with a flavorful brine or dry rub, the chicken is smoked until it reaches a safe internal temperature of 165°F. Wood chunks such as hickory, apple, or pecan are commonly used to enhance the flavor profile. For added texture, the chicken is sometimes finished at a higher heat to achieve perfectly crispy skin, transforming a simple bird into a true barbecue masterpiece.

The Goal – The goal is to deliver that irresistible deep, smoky flavor without compromising the chicken’s juicy, tender meat without overcooking it. Chicken, particularly the white meat, can dry out quickly, so the goal is to smoke it low and slow to lock in moisture while finishing with crispy, bite-through skin on the outside.

The Lessons Learned – A huge lesson I learned is that not all meats are equal. Meaning that you can have two of the same size chickens, but one will cook faster than the other. This is why I rely on temperature and never the time. How many times have we grilled, baked, roasted and smoked a chicken and it was dry? I can’t count how many times even though I took it off at 165°F. When it comes to smoking a whole chicken with the skin on, it makes it more difficult to achieve that crispy skin while maintaining the moisture in the white meat. I then began injecting my chicken, and that’s when I noticed a major improvement in both moisture and flavor. I strictly go by temperature and never the time when I smoke my food. The lessons we learn along the way helps sharpen our skills and improve the final results, and this cook is no exception. It has really leveled up my smoking game. Chicken leftovers are full of possibilities and too good to waste! Over time, I’ve learned how to turn them into some seriously flavorful recipes, and I’ll be sharing them here on the site soon.

The Prep – The average size of whole chicken I smoke is around 5lbs. I first rinse the chicken in cold water and set it in a brine overnight. This is a crucial step to ensure the chicken remains juicy and flavorful. Making the brine is super simple, and the step-by-step instructions are waiting for you at the bottom of this post. Keep in mind that chicken can only last up to 24 hours in the brine before it starts to get too salty and go bad.

The Low Smoke – I Fired up my Traeger to 225°F. When smoking poultry, I prefer fruit pellets like apple or cherry, they add a wonderful sweet-smoky flavor. While your smoker is getting up to temp, go ahead and take the chicken out of the brine and pat it down good with paper towels. First, I give the whole bird a light spray of olive oil, then I generously cover it with a sweet, smoky rub. It’s my go-to for poultry! Next, inject the chicken in a few spots of the breast, inserting the meat injector about halfway into the breast. Take it easy, you don’t want to over inject the chicken. Now it’s ready for the smoker. Place the bird directly on the grates and stick your probes into the thickest part of the breast. Keep an eye on the temperature as we want the internal temp to hit 140°F. We rely on temperature and not time when smoking chicken, but to give you a ballpark idea, this process can take between 2-3 hours.

The High Smoke – This is how we are going to crisp up that skin. Once internal temp reaches 140°F, go ahead and bump the smoker to 400°F until the internal temp hits 160°F and immediately take it off the smoker using BBQ gloves and set it in a cooler for approximately 20-30 minutes. Leave the probes in the chicken so you can monitor the temp. The chicken will continue to cook afterwards in the cooler. Once the chicken reaches that magical 165°F mark, double check the temp with an instant-read thermometer to be sure. Again, we only rely on temperature and not the time when smoking chicken, but this process can take between 20-30 minutes.

The Presentation & Taste – Now for the best part—carving! Be ready: the juices will gush out as soon as you slice in. Consider it a little love note from your awesome cooking skills!

Accomplishment & Joy – You know you’ve nailed it when you have a crispy skin on the outside and a nice juicy bite on the inside. Follow this step-by-step guide, and you’ll feel like the BBQ pitmaster in your own backyard.

Brine Ingredients & Instructions

• 1 gallon water
• ½ cup kosher salt
• 1 cup brown sugar
• 1 tablespoon dried thyme
• 1 tablespoon minced garlic
• 1 bay leaf

In a large pot, add 1 gallon of water along with the spices & herbs. Heat over medium heat, stirring as you go, until the salt and sugar completely dissolve. Place it in the refrigerator or let it cool down completely before submerging the chicken. Add more water if the chicken doesn’t completely submerge and leave in the refrigerator overnight.  

***Note: Scoop out ½ cup of the brine and add it to a small saucepan with ½ stick of unsalted butter. Heat until the butter melts and comes together, creating a rich mixture that adds big flavor explosions and locks in juiciness later on.

Rub Ingredients

• 1 tablespoon kosher salt
• 1 tablespoon course pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (optional for a kick)