This home-style smoked whole chicken is flavorful, juicy, tender, and better than any rotisserie chicken that you can buy! It’s smoked slowly till perfection, infused with the best smoking flavor for a great-tasting and economical family meal.
Good news for BBQ lovers who are in a rush and can’t wait for 8, 10, or 14 hours to make a BBQ! Throwing a chicken on a smoker is so easy and it’s done quicker than smoking a brisket or a chuck roast!.
If you use my “low and slow” smoking method and read all of my tips, you will get a juicy, flavorful chicken that is never dry or tough, with beautiful, crispy skin! Let’s get started!
Check out my other smoker recipes! Recently I’ve made smoked bologna and smoked chicken wings too!
If you’d rather bake or grill your whole chicken, check out my recipe for making Chicken Under a Brick.
My method for smoking a whole chicken is so simple, we’re not gonna inject it or do anything special. We’re just gonna take the chicken out of the package, season it, and throw it on the smoker!.
Did you know that you can smoke chicken wings too? They are totally delicious and fast!
Ever tried to smoke chicken only to end up with leathery, tough meat that’s more suitable for making shoes than eating? I’ve been there, my friend. After countless attempts and some pretty disappointing results, I’ve finally mastered the art of smoking BBQ chicken that’s juicy on the inside with that perfect crispy skin on the outside.
In this guide, I’ll walk you through everything you need to know about smoking BBQ chicken – from preparation to serving No fancy culinary degree required, just some patience and a love for good food!
Why Smoke Chicken?
Before we dive into the how-to let’s talk about why smoked chicken is worth the effort
- That incredible smoky flavor that you just can’t get from an oven
- Juicy, tender meat that practically falls off the bone
- The satisfaction of mastering a cooking technique that impresses friends and family
- Perfect for meal prep – smoke several chickens at once and freeze portions for later
Common Mistakes When Smoking Chicken
Let’s address the elephant in the room – why does smoked chicken often turn out tough and leathery? Here are the most common mistakes:
- Cooking at too low a temperature – Unlike other meats like ribs or pork shoulder, chicken doesn’t benefit as much from the traditional “low and slow” approach
- Not preparing the chicken properly – Failing to brine or season adequately
- Overcooking – Taking the chicken way past the safe internal temperature
- Improper moisture management – Not using a water pan or spritzer
- Cooking whole without splitting – Makes it harder to season and smoke evenly
What You’ll Need
Let’s gather our tools and ingredients:
Equipment:
- Smoker (any type will work – pellet, electric, offset, or even a charcoal grill set up for indirect heat)
- Meat thermometer (absolutely essential)
- Kitchen shears (for splitting the chicken)
- Spray bottle for spritzing
- Basting brush for applying sauce
Ingredients:
- Whole chicken (3-4 pounds) or preferred cuts
- 2-3 tablespoons olive oil or avocado oil
- BBQ rub of your choice
- Wood chips/chunks (apple, cherry, or hickory work great)
- Spritzer liquid (equal parts apple juice, apple cider vinegar, and water)
- Your favorite BBQ sauce
- Optional: 2 tablespoons honey to mix with BBQ sauce
- Optional: butter for extra moisture and flavor
Preparation Is Key
Step 1: Split That Bird
One of the best tips I’ve learned is to split the chicken before smoking. Here’s how:
- Place the chicken breast-side down on a cutting board
- Using sharp kitchen shears, cut alongside the backbone from tail to neck
- Remove the backbone completely
- Flip the chicken over and press down on the breastbone to flatten it
- For even more even cooking, you can split it completely into halves
Why split the chicken? This allows for
- Better seasoning coverage on all parts of the meat
- Improved smoke penetration
- More even cooking from breast to thighs
- Shorter cooking time
Step 2: Brine (Optional but Recommended)
If you have time, brining your chicken before smoking will dramatically improve moisture retention. A basic brine is:
- 1 gallon water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
Brine the chicken for 2-6 hours in the refrigerator, then rinse and pat dry.
Step 3: Season
- Let the chicken come to room temperature for about 30 minutes
- Pat the chicken completely dry with paper towels (important for crispy skin!)
- Coat the chicken with olive oil on all sides
- Apply your favorite BBQ rub generously, but don’t rub it in – just sprinkle it on (rubbing can cause clumping with the oil)
Pro tip: For extra flavor, gently lift the skin and place butter or additional seasoning directly on the meat.
Smoking Process
Step 1: Prepare Your Smoker
- Preheat your smoker to 275-325°F (not the traditional 225°F used for other meats)
- Add your wood chips/chunks (apple and cherry provide a mild, sweet smoke that works well with chicken)
- Place a water pan under the grates to help stabilize temperature and add moisture
Step 2: Smoke That Chicken
- Place the chicken on the smoker with the skin side up
- Close the lid and resist the urge to peek (as the saying goes, “if you’re lookin’, you ain’t cookin'”)
- After about 1 hour, begin spritzing the chicken with your apple juice/vinegar/water mixture every 20-30 minutes
- Continue smoking until the internal temperature reaches 145-150°F in the thickest part of the thigh (use that meat thermometer!)
Step 3: Apply Sauce and Finish
- When the chicken reaches 145-150°F, brush it with your BBQ sauce (optionally mixed with honey for extra stickiness)
- Increase the smoker temperature to 300-350°F for the final stage
- Continue cooking until the internal temperature reaches 165°F in the breast and 170-175°F in the thigh
- Watch closely during this final stage to prevent the sauce from burning
Step 4: Rest and Serve
- Remove the chicken from the smoker and tent loosely with foil
- Let it rest for 10-15 minutes to allow juices to redistribute
- Carve and serve with additional warm BBQ sauce on the side
Troubleshooting Tough Chicken
Here are some specific things you can do if you’ve had trouble in the past with tough, leathery chicken:
Problem: Rubbery, Tough Skin
- Solution: Cook at a higher temperature (300-325°F rather than 225-250°F)
- Solution: Make sure the skin is completely dry before applying oil and rub
- Solution: Finish with a brief high-heat grill session to crisp the skin
Problem: Dry, Tough Meat
- Solution: Use a brine before smoking
- Solution: Don’t overcook – use a reliable meat thermometer
- Solution: Consider adding butter under the skin
- Solution: Use a water pan in your smoker
- Solution: Regular spritzing during the cooking process
Problem: Too Much Smoke Flavor
- Solution: Use milder woods like apple, cherry, or pecan instead of mesquite or hickory
- Solution: Less is more – you don’t need smoke billowing out the entire time
Expert Tips for Next-Level Smoked Chicken
Want to take your smoked chicken game even further? Try these pro tips:
-
Try different rubs: Experiment with different flavor profiles – sweet, spicy, herbal, etc.
-
Experiment with woods: Different woods create different flavor profiles:
- Apple: Mild, sweet smoke
- Cherry: Slightly sweet with a hint of fruitiness
- Pecan: Nutty, medium-intensity smoke
- Hickory: Strong, bacon-like flavor (use sparingly with chicken)
-
Sauce variations: Instead of regular BBQ sauce, try:
- Alabama white sauce (mayonnaise-based)
- Carolina mustard sauce
- Honey glaze with spices
- Homemade BBQ sauce with added spices
-
Try the “beer can” method: Place half a can of beer (or soda) in a holder and mount the chicken over it for extra moisture and flavor
-
Go for cuts instead: If you’re in a hurry, smoking chicken thighs or drumsticks takes less time and is more forgiving than a whole chicken
Different Approaches to Try
There’s more than one way to smoke a chicken! Here are some alternative techniques:
Smoke-Roasting Method
- Get your smoker running hot (350-400°F)
- Split the chicken through the breast only
- Cook breast-side down for 35-45 minutes
- Flip and finish breast-side up for another 35-45 minutes until done
Fast Smoke + Oven Finish
- Smoke at 225-250°F until the chicken reaches 140-145°F
- Transfer to a 350-400°F oven to finish and crisp the skin
Chinese Tea-Smoking Technique
- Heat a wok until very hot
- Add dried tea leaves or wood chips
- Place chicken on a rack above
- Cover and smoke for just a few minutes
- Finish by baking or frying
Serving Suggestions
Your perfectly smoked BBQ chicken deserves some great sides:
- Vinegar-based coleslaw
- Mac and cheese
- Cornbread
- Baked beans
- Potato salad
- Grilled vegetables
Storage and Leftovers
Got leftovers? Lucky you!
- Refrigerate: Store in airtight containers for up to 4 days
- Freeze: Smoked chicken freezes well for up to 3 months
- Reheat: Place in a baking dish with a little water or chicken stock, cover with foil, and heat at 350°F until warm (about 20-25 minutes)
Creative Uses for Leftover Smoked Chicken
- Smoked chicken sandwiches
- BBQ chicken pizza
- Smoked chicken tacos
- Add to salads for a smoky protein boost
- Smoked chicken noodle soup (seriously amazing!)
Final Thoughts
When you first start smoking BBQ chicken, it might seem hard, but once you know the basics, it’s one of the easiest meats to do. The main things to remember are:
- Split the chicken for even cooking
- Cook at a higher temperature than you would for other smoked meats
- Use a meat thermometer to prevent overcooking
- Keep moisture in the equation with spritz, butter, or a water pan
- Let it rest before serving
With these tips in mind, you’ll be serving up perfect smoked BBQ chicken in no time. Don’t get discouraged if your first attempt isn’t perfect – smoking is as much an art as it is a science, and each time you do it, you’ll get better.
Start cooking on that smoker right now! Your taste buds and dinner guests will thank you.
How to Prep a Whole Chicken
Prepping a whole chicken is easy, here’s what you need to do:
- IF YOU HAVE TIME, you should always brine the chicken for up to 24 hours in a dish of salt and water. It’s not necessary to brine your chicken, but it makes sure it’s juicy, tender, moist, and well-seasoned. When I want to smoke or roast chicken ahead of time, I brine my chicken (try my simple chicken brine recipe). If there’s no time, I just skip this step.
- If your chicken comes with giblets, take them out and throw them away. Then give your chicken some time to warm up. I leave mine on the counter for 20 to 30 minutes.
- Rub some olive or cooking oil on the chicken with paper towels to dry it off. This will add some flavor and help the seasonings stick to the chicken.
- Season the chicken well. To keep things simple, I only use SPG, which stands for salt, pepper, and garlic powder. This seasoning is also known as “stone house seasoning.” If you have a shaker, use it! Season the bird from all sides by dusting it from a good height, and don’t forget to put a good coating under the wings and in the center of the bird.
- You can add a second layer of seasoning to the chicken if you want to make it taste even better. You can use a BBQ rub or any other spice rub you like.
- Use butcher twine to truss or tie the legs together. This will make sure that everything cooks evenly and the legs don’t burn. It also makes a better presentation.
- So the tips of the wings don’t get burned, tuck them under or behind the bird’s back. We don’t always remember to do this, but try to do it!
How to Smoke a Whole Chicken
After you have seasoned the chicken, it’s time to cook it on a preheated smoker!
- Put the chicken on the smoker breast side up. I don’t like using a pan because it keeps the smoke from getting into the chicken and builds up juices that make a lot of steam. Cook at 275°F for about two to three hours, but the exact time will depend on the size of your chicken. The chicken will be cooked slowly, which will render down the fat, make the meat juicy, and give it a great smokey taste.
- When the 165°F mark is reached inside the chicken, it’s done. You should use an electric probe thermometer that you can put inside the chicken to check the temperature while it’s in the smoker.
- Check on the chicken after 45 minutes and spray it with cooking oil or butter to help the skin get crispy and a beautiful bronze/mahogany color.
- After 1. 5 hours, turn the chicken over so it cooks evenly and cover it again with cooking oil, butter, or a spray. At this point, you should check the temperature. The breast should be around 140°F and the thigh should be around 150°F.
- At the thickest part of the breast after about two hours, it should read 165°F and at the thickest part of the thigh, it should read 175°F. Make sure the thermometer doesn’t hit a bone to get an accurate reading. That’s when the chicken is ready!.
- After taking the chicken out of the smoker, let it rest for 15 to 20 minutes so the juices can redistribute. Then, carve it and serve. If you want to learn how to carve a chicken, just click on the link below.
The JUICIEST Way to Smoke Barbecue Chicken…
FAQ
Should I put barbecue sauce on chicken before smoking?
It’s not recommended to put BBQ sauce on raw chicken before cooking. While it may seem tempting, doing so can lead to the sauce burning during cooking and not allowing the chicken to cook properly.
How do you keep chicken moist when smoking?
Brining a chicken will make it moist, tender, and full of flavor even hours after bathing in smoke. However, you’ll need 4-24 hours beforehand to budget for it.
What do you spray on chicken when smoking?
For chicken I spray or mop with a jazzed up chicken stock for my base, add some seasoned salt and a little olive oil. Some melted lard also works good on chicken.
What is the best smoke flavor for BBQ chicken?
Choose the Right Wood for Smoking For chicken, lighter woods like apple, cherry, or pecan are ideal. They provide a sweet, mild flavor that enhances the natural taste of the chicken without overpowering it. You want to avoid heavy woods like mesquite, which can leave your chicken bitter.
How do you cook chicken on a smoker?
Place the chicken on the smoker and cook until the internal temperature in the breast reach 155 degrees. Turning and basting with the BBQ Chicken Mop* every 30 minutes. Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm.
What is smoked chicken?
For smoked chicken, you can use a brine, a wet rub, or a dry rub on a whole chicken, a split chicken, thighs, breasts, or wings. The chicken is then smoked over flavored wood. It is one of the easiest meats to smoke, and most BBQ restaurants in the U.S. serve it. Now you can smoke it in your own backyard.
What temperature should smoked chicken be cooked at?
After the bird has cooked for an hour at 225 turn the temperature up to 275 to finish. The smoked whole chicken is ready when the internal temp of the chicken thigh AND the breast is 165 degrees. Looking for an easy whole smoked chicken recipe?.
How long does it take to smoke chicken in a smoker?
With your smoker set at 250 degrees F, it will take approximately 35-45 minutes per pound of chicken to reach 160 degrees F. I like to take my smoked chicken out of the smoker and let it rest for 10 minutes until the temperature rises to 165 degrees F. Remember to always smoke to temperature and not to time.
Can you smoke a chicken breast in a smoker?
It may seem like a daunting task, but smoking a chicken breast is actually pretty easy. The key to keeping the meat tender and juicy is by removing it from the smoker or grill before cooking all of the moisture out. This way, when you do cook your chicken breasts in the smoker or grill they will be moist and delicious!.
How do you make smoked chicken taste better?
Experimenting with different spice rubs and wood chips can also enhance the overall taste of your smoked chicken. Unlock the secrets to perfectly smoked chicken with our comprehensive guide! Whether you’re a beginner or a seasoned grill master, learn the essential techniques to achieve juicy interiors and crispy skin.