Smoking a whole chicken is a fantastic way to infuse flavor and moisture into the meat. The process may seem intimidating to a beginner, but it’s actually quite easy once you know the steps In this comprehensive guide, I’ll walk you through how to brine, prepare, smoke, and serve a mouthwatering smoked chicken.
Why Smoke a Chicken?
There are several benefits to smoking chicken rather than roasting or grilling it
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Smokey flavor – The smoke infuses into the meat, adding wonderful smoky notes. This makes the chicken taste incredible.
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Juicier meat – The low and slow smoking method keeps the chicken incredibly moist and tender.
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Infuse flavors – Brining allows you to add flavors like herbs, spices, citrus, etc. These infuse into the meat.
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Impressive presentation – A beautifully bronzed whole smoked chicken is sure to impress guests.
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Versatile – Smoked chicken is delicious hot off the smoker, but also makes amazing sandwiches, salads, pasta dishes, and more with leftovers.
Step 1: Brine the Chicken
Brining is crucial for keeping the chicken juicy and adding flavor. While you can skip it, I highly recommend taking the time to brine. Here’s how:
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Make a brine by stirring together 1 gallon of water, 1 cup kosher salt, 1 cup brown sugar, and any desired herbs/spices.
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Place the chicken in a container and pour over the brine. Cover and refrigerate for 4-6 hours.
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Remove the chicken and rinse under cold water. Pat dry with paper towels.
Tip: Refrigerate the chicken uncovered overnight before smoking. This dries out the skin for crispier results.
Step 2: Prepare the Chicken
Once brined, you need to prepare the chicken for the smoker:
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Remove the backbone with kitchen shears or a sharp knife. This allows the chicken to lay flat.
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Flip the chicken over and press down to flatten it out. This is called spatchcocking or butterflying.
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Loosen the skin from the meat without tearing it. Get your flavorings underneath.
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Coat the chicken all over with olive oil or melted butter. This helps the spices stick.
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Generously season under and on top of the skin. Use dry rubs or fresh herbs/spices.
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Refrigerate for 30 minutes to let the flavors penetrate. The chicken is now ready for the smoker!
Step 3: Smoke the Chicken
Now it’s time to actually smoke the chicken:
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Heat your smoker to 225-250°F using your choice of wood like hickory, pecan, apple, etc.
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Place the chicken directly on the smoker grates, skin-side up.
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Insert a probe thermometer into the thickest part of the breast, with the cable running outside so you can monitor the temp.
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Smoke the chicken until the breast reaches 160-165°F. The thighs should reach 175-180°F. This typically takes 3-4 hours.
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Mop or spritz the chicken with a sauce/marinade every 45-60 minutes if desired. This adds flavor and moisture.
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Remove once fully cooked and let rest for 10-15 minutes before carving.
Step 4: Carve and Serve
Follow these tips for carving and serving your smoked chicken:
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Use a sharp knife or kitchen shears to cut the chicken into pieces.
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Slice the breast meat across the grain into thin slices for a tender texture.
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Serve the chicken hot, room temp, or cold. It’s incredibly versatile.
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Pair it with classic BBQ sides like coleslaw, beans, cornbread, etc.
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Use leftovers for soups, sandwiches, salads, casseroles, and more!
Tips for the Best Smoked Chicken
Follow these extra tips for foolproof, finger-licking smoked chicken every time:
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Brine for flavor and moisture – wet or dry brining makes a big difference.
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Air dry in the fridge overnight for crisper skin.
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Spatchcock for even cooking.
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Season generously under and on the skin.
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Choose your favorite wood type like hickory, pecan, apple, etc.
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Use a probe thermometer to monitor temp – don’t rely on time.
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Let it rest before slicing for juicy meat.
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Pair with classic BBQ sides and enjoy!
Smoking a whole chicken may take some time, but the juicy, tender, and smokey meat is well worth the effort. Follow this guide for outstanding results at your next backyard barbecue or summer dinner. Your family and friends will be begging for this chicken again and again!
Whole or Cut in Half
Although typically chickens are smoked whole, it is also possible to cut the bird in half. This will reduce the smoking time a little bit, but not as much as you might think.
To split the chicken in half, cut it lengthwise in between the two breasts. Do it into the cavity and along the back/spine of the bird. It is important to place the half chickens ‘skin side up’ on the smoker racks.
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Posted on: January 11, 2023
Of all the foods that I have smoked over the years, one of my favourites has to be a whole chicken. Sure, I love ribs, brisket, pulled pork and smoked jalapeño poppers, but smoking a whole chicken is just amazing!
Not only it will produce a very juicy bird that is super tender, but it will also have that wonderful infusion of smoke. On top of that, it is crazy simple to do and requires little monitoring.
How to Smoke Chicken
FAQ
How long does it take to smoke a chicken?
What is the trick to smoking chicken?
I smoke whole chickens a few times a month. Simple method for quick and tasty chicken: Place whole chicken in a brine for 8-24 hours. Pat dry and cover with dry rub. Smoke at 225 until internal hits 170-175. Rest 30 minutes. Never had a bad chicken this method. Takes about 2.5-3 hours depending on lb.
Do you wrap a whole chicken in foil to smoke?
Yes, wrapping a whole chicken in foil during smoking is a common technique, but it’s not always necessary. Wrapping can help retain moisture and potentially speed up the cooking process, but it can also result in less crispy skin.
Do you flip chicken when you’re smoking it?
There’s no need to flip chicken while smoking. However, you can flip them once if you’d like to get grill lines on both sides.