Smoked Whole Chicken: Juicy, Tender, and Better Than Rotisserie!
This smoked whole chicken recipe delivers a juicy, tender, and flavorful result that’s even better than rotisserie. Using a “low and slow” smoking method, you’ll achieve perfectly golden skin and rich smoky flavor with minimal effort — ideal for BBQ lovers and family dinners.
Equipment
- 1 Smoker Preheat to 275°F
- 1 Meat thermometer To check internal temperature
- 1 Butcher’s twine For trussing chicken
- 1 Cooking spray / Olive oil To coat chicken
- 1 Knife For slicing chicken
- 1 Cutting Board For prep
Ingredients
- 1 whole chicken about 4-5 lbs – cleaned, giblets removed
- 1/4 cup kosher salt – for brine optional
- 1/4 cup sugar – for brine optional
- 4 cups water – for brine optional
- 2 tablespoons olive oil or cooking spray – to coat chicken
- 1 teaspoon black pepper – for seasoning
- 1 teaspoon garlic powder – for seasoning
- 1 tablespoon BBQ rub or spice mix – optional
- Butcher’s twine – for trussing chicken
- Optional: wood chips cherry, apple, maple, hickory, mesquite – for smoking
Instructions
- (Optional) Brine Chicken: In a large container, combine 4 cups water, 1/4 cup kosher salt, and 1/4 cup sugar. Submerge the whole chicken and refrigerate for up to 24 hours. Remove and pat dry.
- Prep Chicken: Remove giblets. Let chicken rest at room temperature for 20-30 minutes. Pat dry with paper towels.
- Coat Chicken: Drizzle olive oil or spray cooking spray over the chicken. Rub with black pepper, garlic powder, and optional BBQ rub/spice mix. Ensure all areas are covered, including under wings and inside cavity.
- Truss Chicken: Tie the legs together with butcher’s twine. Tuck wing tips under the back.
- Preheat Smoker: Set smoker to 275°F. Prepare wood chips (cherry, apple, maple, hickory, mesquite) as desired.
- Smoke Chicken: Place chicken breast-side up on smoker grate. Smoke for ~2-3 hours (approx. 30 minutes per pound). Spray with oil or melted butter after 45 minutes, and again at 1.5 hours. Rotate for even cooking.
- Monitor Temperature: Use a probe thermometer. Target internal temp: Breast 165°F, Thigh 175°F. Avoid touching bone with thermometer.
- Rest Chicken: Remove from smoker and let rest 15-20 minutes before slicing.
- Serve: Pair with sides like mac and cheese, coleslaw, potatoes, or a fresh salad. Add sauces as desired (BBQ, Alabama white sauce, etc.).