How To Smoke a Whole Chicken (Simple Rub, BBQ Sauce)
Ready to cook a super juicy chicken? This is a quick recipe for smoked whole chicken, no overnight brine needed!
I truly believe that a whole smoked chicken is one of life’s simple pleasures! Make two of them on Sunday, and you’re eating good all week long.
My recipe for the perfect smoked chicken? A quick dry brine, a savory homemade spice rub, and plenty of time on the smoker at a nice low temperature.
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 an instant read digital meat thermometer.
And might I suggest that while you’re going to the trouble, you may as well smoke another chicken? The meat freezes so well and can be used for just about anything. If you want to do a different meat, my smoked salmon recipe also has a super quick smoke time and doesn’t need much space!
Preparing your Smoker
If you are able to add a water pan to your smoker, please do 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.
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! Cherry, pecan and mesquite are all classic choices. Same logic goes for wood pellets!
Recipe Substitutions and Additions
You have my full permission to make this recipe your own! Here are a few ideas.
- Feel free to use your favorite prepared chicken rub instead of the homemade dry rub listed in the recipe card below.
- 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.
- To add spice, add a hearty pinch of cayenne pepper to the spice rub, and choose a spicy barbecue sauce.
- To reduce spice, omit the chili powder and reduce the paprika.
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!
For dinner, serve this whole chicken recipe 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!
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 like to use leftover smoked chicken on top of chicken salads, in quesadillas, chicken noodle soup or homemade chicken and dumplings, on chicken salad sandwiches, in Mexican chicken casserole!
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. Truss the legs with butcher twine and tuck the wings' tips for even cooking. 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: Heat 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, and the juices run clear. 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 15-20 minutes before carving.
- Serve warm or at room temperature. Enjoy!
Notes
- 1-gallon warm water
- 3/4 cup kosher salt
- 2/3 cup sugar
- 2 tablespoons whole peppercorns.
