Classic Smoked Whole Chicken
Perfectly smoked whole chicken with crispy skin and juicy meat.
Jump to RecipeA perfectly smoked whole chicken is one of life's simple pleasures. The crispy skin, the juicy meat, the way the smoke flavor permeates every bite - it's BBQ at its most satisfying. This is the recipe I turn to more than any other.
This is perfect for Sunday dinners, casual gatherings, or any time you want a relatively quick but impressive meal. A whole chicken feeds a family comfortably and the smoker does most of the work.
Classic sides work great here - mashed potatoes and gravy, roasted vegetables, coleslaw, corn on the cob. Keep it simple and let the chicken shine. The drippings make excellent gravy.
The spice rub here is classic BBQ, but feel free to experiment. Lemon and herbs create a Mediterranean vibe. Cajun seasoning adds kick. A simple salt and pepper bird lets the smoke shine. Chicken is a canvas.
Crispy skin is all about dry surfaces and hot air at the end of the cook. Pat the bird completely dry, season under the skin too, and consider finishing at higher heat for crispiness. Rest before carving.
Ingredients
Instructions
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1
Remove the giblets from the cavity and pat the entire chicken dry with paper towels — inside and out. Dry skin is the key to crispy skin.
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2
Coat the chicken with olive oil. Mix paprika, garlic powder, onion powder, cayenne, salt, and pepper and apply the rub all over, including under the skin where you can loosen it. For a rub designed specifically for poultry, try Plowboys Yardbird Rub.
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3
Let the chicken sit at room temperature for 30 minutes so the rub adheres and the skin starts to dry.
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4
Set your smoker to 275°F with Bear Mountain Apple Pellets for a sweet, mild smoke that complements chicken perfectly.
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5
Place the chicken breast-side up on the smoker grate. Close the lid and let it cook undisturbed for about 2.5-3 hours.
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6
The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. Verify with an instant-read thermometer — always check both spots.
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7
Rest for 15 minutes before carving. The juices need time to redistribute for the juiciest results.