The Juiciest Smoked Whole Chicken

Ready to cook a super juicy chicken? This whole smoked chicken recipe is the best way! This recipe includes a dry brined chicken rubbed with a homemade spice rub and smoked to perfection at a low temperature.

I truly believe that a whole smoked chicken is one of life’s simple pleasures! My recipe for a perfect smoked chicken? A dry brine, a savory homemade spice rub, and plenty of time on the smoker at a nice low temperature.

Consider this recipe a “choose your own adventure.” I will tell you exactly what I did, but I’ll also give you plenty of options if you’d like to switch things up.

For this recipe, I used a larger bird, but it is important to be aware of the size of your chicken! They can range anywhere from 3 to 6 pounds. Mine was big, a little bit over a 5 pound chicken.

The size of the chicken will impact your cooking time, so remember to factor that in! The best way to know if your chicken is done will be to use a digital meat thermometer. 

Preparing your Smoker 

If you are able to add a water pan to your smoker, I absolutely recommend doing so. When I use my charcoal smoker, I fill my water pan with chicken broth or chicken stock.

Of course, you can use your pellet grill or electric smoker for this recipe! I’ve used both my traditional bullet smoker and my Big Green Egg.

Dry Brine vs. Wet Brine

This recipe calls for a dry brine, which involves rubbing the chicken with salt then allowing it to rest for several hours before preparing it for the smoker. 

You are absolutely able to use a wet brine instead. My recipe for wet brining a whole chicken is: 1 gallon warm water, 3/4 cup kosher salt, 2/3 cup sugar and 2 tablespoons whole peppercorns. You can also add fresh herbs. Add all of the ingredients to a large stockpot and stir vigorously until the salt and sugar is dissolved.

Allow the solution to rest until it reaches room temperature, then submerge the chicken. Allow the chicken to rest in the brine in the refrigerator for at least 4 hours, up to overnight.

Make sure you pat the chicken dry with paper towels before applying the spice rub. 

​Recipe Substitutions:

Feel free to use your favorite prepared chicken rub instead of the homemade dry rub listed below! 

I used apple wood, but feel free to use hickory wood for a stronger smoke flavor. I think the best wood for chicken adds a light, sweet smoky flavor. 

If you would like to wet brine the chicken, skip the step of rubbing it with salt and allowing it to rest. Instead 

Recipe Additions:

Spicy: Add a pinch of cayenne pepper to the spice rub. 

Kid-Friendly: Omit the chili powder.

You are more than welcome to use your barbecue sauce for this recipe.

How to get Crispy Chicken Skin

The flavor in a smoked chicken is unbeatable, but it is truly difficult to achieve crispy skin when you’re cooking at a lower temperature. When cooked at a lower temperature, you will have moist chicken but rubbery skin! A higher temperature will be needed to crisp the skin.

If crispy skin is important to you, pull your chicken 5-10 degrees early and sear it on the grill over hot, direct heat for 1-2 minutes per side, OR broil the chicken in your oven for 1-2 minutes per side. Watch carefully to make sure the skin does not burn! 

Other Smoker Recipes on Blackberry Babe: Easy Butter Smoked Shrimp | Smoked Chicken Drumsticks | Smoked Tri Tip Roast

Serving Suggestions:

I think this whole chicken recipe is wonderful when served with coleslaw, smoked corn on the cob, Smoked Mac and Cheese or Smoked Hasselback Potatoes.

Add a nice green salad and you have a full meal!

Storing Leftover Chicken: 

Store leftover smoked chicken in an airtight container in the refrigerator for up to 3 days.

Rewarm in the air fryer at 330 degrees Fahrenheit for 3-4 minutes. Or, cover with foil and gently reheat in the oven to keep it nice and moist. 

I like to use leftover smoked chicken on top of salad, in quesadillas, on sandwiches or chicken sliders.