Go Back Email Link
–+ servings
a photo of smoked chicken pieces on a white plate

The Juiciest Smoked Chicken Recipe

Yield: 4
Prep Time: 2 hours
Cook Time: 3 hours
Additional Time: 15 minutes
Total Time: 5 hours 15 minutes
Author: Michelle Goth
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.
5 from 1 rating
Print Pin 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

Here's a tip!
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
  • 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. Submerge the chicken and store in the refrigerator overnight. Be sure to pat dry before applying the spice rub.
Serving: 1, Calories: 491kcal, Carbohydrates: 20g, Protein: 45g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 16g, Cholesterol: 222mg, Sodium: 1911mg, Fiber: 3g, Sugar: 14g
Did you make this recipe?Please leave a review or share a photo on Instagram.