It’s time to make a smoky, juicy smoked whole chicken for your next BBQ or family dinner. Cook low and slow at first to develop smoke flavor, then finish hot and fast so the skin crisps up.
Once you try smoking a whole chicken this way, it may become your preferred method for cooking a yard bird.
Video – How to smoke whole chicken
What you need to smoke a whole chicken
- Whole chicken: Use a 5–7 lb roaster. They’re affordable and great for smoking—consider cooking two if you have the space.
- Brine: A brine of fresh water, kosher salt, apple juice, and dark brown sugar helps retain moisture and tenderize the bird.
- Seasoning: Salt, black pepper, garlic powder, butter or olive oil, and parsley make a simple, delicious rub. Use your favorite chicken seasoning if you prefer.
- Wood: Fruit woods like cherry or apple are best for chicken—mild and complementary to poultry.
- Sides: Potatoes, carrots, and Brussels sprouts are classic companions, but pick your favorites.
Prepping the chicken
Brining is optional but recommended for a more tender, juicy result. If you brine, use a container large enough to fully submerge the bird—5-gallon buckets work well.
Brine (optional)
Combine the brine ingredients in a pot and heat until the salt and sugar dissolve, then cool completely before adding the chicken.
- 3 gallons fresh water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
After the brine cools, submerge the chicken and refrigerate for at least 4 hours, up to overnight. Discard used brine—do not reuse.
Rinse
Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels, getting into the leg and breast areas. Tie the legs together with butcher twine so the bird cooks evenly and the breast doesn’t dry out before the legs are done.
Seasoning
Rub the whole chicken with olive oil or softened butter, both under and over the skin. Gently separate the skin from the breast meat and spread some fat underneath to help crisp the skin as it cooks.
Season generously with SPG (salt, pepper, garlic powder). Fresh parsley and rosemary are nice additions. Use any favorite rub you like.
How to smoke whole chickens
With the bird brined, dried, and seasoned, it’s time to smoke. Start by preheating your smoker and choosing a fruit wood like cherry or apple for a balanced smoke flavor.
Smoke low & slow
Preheat the smoker to 225°F. Place the chicken directly on the grill grates, breast side up, and smoke for about 45 minutes to impart smoke flavor.
You can continue at 225°F until the internal temperature reaches 165°F, but the skin may stay rubbery. For crisp skin, move to the next step.
Finish hot & fast
After the initial smoke, increase the smoker temperature to 350–400°F and leave the chicken in place. Cook until the internal temperature reaches 165°F in the thickest parts (breast and between thigh and breast), about another 45–60 minutes depending on size.
Resting the bird
When the chicken reaches 165°F, remove it and place on a cutting board. Let it rest 10–15 minutes so juices redistribute.
Do not cover the bird with foil while resting—covering traps steam and will soften the skin. Keep it uncovered to preserve crispness.
How many people does one chicken serve?
A 4–5 lb roaster will serve about 4–6 people. If you’re firing up the smoker, consider smoking two birds—you’ll likely use both.
Choosing a smoker
Use the smoker you already have. If you’re deciding between types, pellet smokers and offset smokers both work well for chicken; grills (charcoal or propane) are also fine if you cook hot and fast.
Pellet smokers
Pellet smokers run on wood pellets and hold steady temperatures like an oven. They’re easy to use and deliver reliable smoke flavor.
Offset smokers
Offset smokers provide classic smoky flavor and can reach high temperatures. They require more attention but reward you with great results.
Grill
Propane or charcoal grills are a good alternative to ovens—cook hot and fast for a crispy exterior. A Weber-style kettle works well for this method.
Perfect side dishes
Serve the smoked chicken with complementary sides. Popular choices include smoked Brussels sprouts, roasted potatoes, smoked vegetables, classic potato salad, or smoked macaroni and cheese.
FAQ
Following the method of 45 minutes low smoke then finishing hot, plan about 2 hours total. If smoking at 225°F the whole time, allow 3–5 hours.
Apple juice or a 50:50 apple cider and water mixture work well to add moisture and flavor while smoking.
No—wrapping prevents smoke penetration and results in softer, less crispy skin.
Fruit woods such as cherry or apple are ideal for chicken.
Use an instant-read thermometer. The thickest part of the breast and the area between thigh and breast should read 165°F.
Remove the meat from the bones while warm if possible, store in airtight containers in the refrigerator.
Reheat in an oven or toaster oven at 350°F for 5–10 minutes to avoid drying the meat. Microwave if short on time.
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Whole Smoked Chicken Recipe
Ingredients
- 5 lb roaster chicken (giblets removed)
Brine
- 3 gallons water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
Seasoning Rub #1
- 2 tablespoon olive oil
- 1 tablespoon black pepper
- 1 tablespoon sea salt
- 2 teaspoon garlic powder
- 2 teaspoon parsley
Seasoning Rub #2
- ½ stick salted butter (softened)
- 2 cloves garlic (minced)
- 2 teaspoon black pepper
- 1 tsp sea salt
- 2 teaspoon parsley
Equipment
Instructions
- Preheat smoker to 225°F.
- Remove giblets and rinse the chicken with fresh water.
- Brine the chicken 4–24 hours or skip brining and rinse with fresh water. To make the brine, dissolve the salt and sugar in a pot with the water and apple juice, then cool completely before submerging the bird.
- After brining, rinse with cool water, pat dry, and tie the legs together. Coat the bird with olive oil or butter, including under the skin.
- Apply the seasoning rub evenly over the chicken.
- Place the chicken breast side up on the grill rack and smoke for 45 minutes at 225°F. Then increase the temperature to 375–400°F and cook until the internal temperature reads 165°F, about another 45 minutes.
- Remove the chicken and let rest 10–15 minutes before carving and serving.
Pro Tips
- Tie the legs to help the bird cook evenly and keep the breast from drying out.
- Use fruit woods for the best chicken flavor.
- If shredding for sandwiches, pull the meat while still warm—it’s easier to separate from the bones.
Nutrition
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Carbohydrates: 5 g
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Protein: 34 g
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Fat: 28 g