How To Smoke a Whole Chicken (Simple Rub, BBQ Sauce)
Ready to cook a super juicy chicken? This smoked whole 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 whole 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 along the way if you’d like to switch things up.
For this recipe, I used a larger bird. It is so 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 (instant read).
Preparing your Smoker to Smoke a Whole Chicken
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 charcoal smoker and my Big Green Egg. What matters most is that you can maintain the right temperature, not what type of smoker you use.
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 in the recipe card below.
I used apple wood chunks, 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 and isn’t too overpowering!
If you would like to wet brine the chicken, skip the step of rubbing it with salt and allowing it to rest. Instead, submerge it in 2 quarters of water with 1/3 cup of kosher salt added. To the wet brine, you can add fresh herbs, fresh citrus, garlic or peppercorns! It’s up to you.
Recipe Additions
Here are a few ideas to make this recipe your own!
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 favorite barbecue sauce for this recipe. I like this Carolina Gold BBQ Sauce if that’s your preferred style.
How to get Crispy Chicken Skin on a Smoked Chicken
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
This whole smoked chicken is awesome for meal prep, or make it for Sunday Supper!
I think this whole chicken recipe is wonderful when served with side dishes like vinegar coleslaw, a simple green salad, smoked corn on the cob, smoked mac and cheese or smoked hasselback potatoes.
Add ice cream bars or strawberry dump cake for dessert, and you have a full meal!
Ways to Use Leftover Chicken
I like to use leftover smoked chicken on top of salad, in quesadillas or homemade chicken and dumplings, on sandwiches or chicken sliders.
Saving Leftover Smoked Chicken
Leftover smoked chicken can be saved in an airtight container in the refrigerator for up to 4 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 hope that you love this whole smoked chicken tutorial! If you make it, I’d love to hear how it went in the comments below.
The Juiciest Smoked Chicken Recipe
Ingredients
- 1 whole chicken, 5 to 6 pounds, cavity empty, no giblets
- 2 tablespoons olive oil
- 1 tablespoon table salt, fine salt
- 2 lemons, cleaned and quartered
- 1 cup Homemade Apricot BBQ Sauce, or your favorite BBQ sauce
For the spice rub:
- 1 tablespoon packed brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- ½ teaspoon dry mustard
- ½ teaspoon chili powder
Equipment
Instructions
- Soak your wood chunks to prepare them to be added to the charcoal.
- Unpack the chicken and clean the cavity, remove all giblets and the neck, if included.
- Pat the chicken dry with a paper towel and place on a rimmed tray
- Brush the olive oil on the chicken to coat it on all sides.
- Dry Brine: Sprinkle salt over the chicken to coat.
- Place the lemon pieces in the cavity and use kitchen twine to truss the legs together.
- Place in the fridge, uncovered for a minimum of 2 hours.
- Prepare the spice rub: In a small bowl, combine all the seasonings.
- Do not wipe off the salt. Rub the seasonings on outside of the chicken. If you have leftover seasoning, rub it in the inner cavity as well. Allow the chicken to rest while the smoker is prepared.
- Prepare your smoker: Prepare your smoker to 250 degrees Fahrenheit, adding the soaked wood chips or pellets and a water pan if applicable. If using a grill, prepare for indirect cooking.
- Smoke the chicken: Place the chicken breast side up directly on the smoker grate. Cook for two hours or until the internal temperature of the chicken has reached 140 degrees Fahrenheit.
- When the chicken reaches 140 degrees Fahrenheit, brush the barbecue sauce on the chicken.
- Close the lid and smoke for approximately another hour or until the chicken has reached an internal temperature of 165 degrees Fahrenheit in the thickest part of the breast using an instant read digital thermometer. The internal temperature in the legs and thighs will be higher. That's okay!
- Rest and Serve: Take off the grill and let the chicken rest for at least 15 minutes before carving.
- Serve warm or at room temperature. Enjoy!
