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 giblets and pat chicken dry.
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2
Coat with olive oil.
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3
Mix all seasonings for rub. Or use a pre-made rub like Plowboys Yardbird Rub.
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4
Apply rub all over chicken, including under skin.
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5
Let rest at room temp for 30 minutes.
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6
Smoke at 275°F for 2. 5-3 hours.
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7
Chicken is done at 165°F in thickest part. Use an instant-read thermometer for accuracy.
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8
Rest 15 minutes before carving.