Smoked Whole Chicken is absolutely delicious and easy to make. We’ll show you how to smoke a whole chicken on a pellet grill or charcoal smoker for the best results. Follow our instructions for a perfect result of crispy chicken skin and juicy tender meat.
Want a great variation of this? Try our guide on how to spatchcock chicken. This involves removing the backbone and flattening the chicken. It speeds up the cooking process.
Smoked Whole Chicken is one of the most common things we cook on our smokers. We typically smoke two on any given Sunday, then use the meat throughout the week for our meals, like chicken tacos or smoked chicken tortilla soup.
One of the common downfalls with smoking a whole chicken at a low temperature is that it can result in the outside of the chicken to get rubbery skin. Because the temperature is lower, it is harder to render the fat and make the skin crispy. So a great way to smoke chicken is a modified version of reverse searing.
Both our pellet grill and our Big Green Egg worked the same when we used this method. The method works for all types of grills. It ensures a juicy and smoky inside and a crispy outside each time.
Smoking chicken at 225°F is a popular technique for getting deliciously moist, tender meat with that perfect smoke flavor. But exactly how long does it take to fully cook chicken at this low temperature? Let’s dive into the details and tips to perfectly smoke chicken at 225°F.
Why Smoke Chicken at 225°F?
Smoking chicken at a low temperature like 225°F accomplishes a few things:
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Gives the chicken a smokey flavor—lower heat lets the smoke really get into the meat over a longer period of time; higher heats don’t add as much smoke flavor.
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Cooks the chicken gently – Poultry can dry out easily if cooked over high heat The lower 225°F temperature gently cooks the chicken to an ideal internal temperature without drying it out.
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Allows fat to render slowly – Chicken skin and fat renders gradually at 225°F, keeping the meat moist and flavorful.
So 225°F creates the ideal environment for smoking chicken. But exactly how long does it need to stay in the smoker at this temperature?
Smoking Times for Whole Chicken at 225°F
There are a few things that affect how long it takes to cook a whole chicken at 225°F:
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Size of the chicken: A 3 lb chicken will cook faster than a 6 lb bird.
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Type of smoker – Ceramic kamado style smokers hold heat better than barrel smokers, affecting cook times.
As a general guideline, use these time ranges when smoking a whole chicken at 225°F:
- 3-4 lb chicken: 1.5-2 hours
- 4-5 lb chicken: 2-2.5 hours
- 5-6 lb chicken: 2.5-3 hours
The best way to know when the chicken is done is to use an instant read thermometer to check the internal temperature in the thickest part of the thigh and breast. The target is 165°F.
If smoking longer than 3 hours, spritz the chicken with apple juice or broth every hour to keep the skin from drying out.
Smoking Boneless, Skinless Chicken Breasts at 225°
For boneless, skinless chicken breasts, the cooking times are much faster at 225°F:
- 1 lb of breasts: 45 mins – 1 hr
- 2 lbs of breasts: 1 – 1.5 hours
Again, 165°F internal temp is ideal. Brining the chicken breasts before smoking will drastically improve moisture and flavor.
Tips for the Best Smoked Chicken at 225°F
Follow these tips and techniques for smoking juicy, flavorful chicken at 225°F:
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Dry brine – Salt and air dry chicken in the fridge uncovered overnight before smoking. This seasons the meat and dries out the skin.
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Simple seasonings like salt, pepper, garlic powder, or a low-sodium store-bought rub will do. Avoid sugars that can burn.
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Leave unwrapped – Don’t tent or wrap the chicken while smoking. This prevents crispy skin.
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Use a water pan – Adding a water pan to the smoker provides moisture to prevent drying out.
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Spritz larger birds – Apple juice or broth spritzes add back moisture for chickens smoking longer than 3 hours.
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Rest before slicing – Let chicken rest at least 10-15 minutes before carving to allow juices to redistribute.
What If It’s Taking Longer to Reach 165°F?
If you’re approaching the max times listed but the chicken isn’t quite to 165°F internally, don’t panic. You have a couple options:
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Wrap in foil and continue smoking until 165°F.
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Transfer to a 300°F oven to finish, about 10-15 minutes.
This prevents drying out the meat if the smoker is running slightly cooler than 225°F.
The most foolproof way to smoke chicken perfectly at 225°F is to always rely on an instant read thermometer for doneness rather than time. But the general time ranges above provide a helpful starting point.
Smoking chicken at a low 225°F temperature requires patience. But the rewards are well worth the wait – incredibly moist, tender meat infused with delicious smoke flavor. Use these tips and guidelines for perfectly smoked chicken every time.
Frequently Asked Questions
Should I brine chicken before smoking it?
Brining is highly recommended, especially for lean chicken breasts. An overnight saltwater brine seasons the meat and helps it retain moisture during smoking.
What wood is best for smoking chicken?
Fruit woods like apple, cherry, peach and pecan impart a milder sweet smoke flavor. For bolder smoke, use hickory or mesquite, but mix with fruit wood.
Is it safe to eat chicken smoked at 225°F?
Yes, as long as the internal temperature reached 165°F for at least 10 minutes. The USDA recommends cooking poultry to 165°F minimum to destroy any harmful bacteria.
Can I turn up the heat at the end for crispy skin?
Absolutely. Bump the temperature to 300-350°F for the last 15-30 minutes once the chicken is nearly fully cooked. This helps render fat and crisp the skin.
How long does smoked chicken last refrigerated?
3-4 days stored properly in an airtight container. Reheat fully to 165°F. Frozen smoked chicken keeps 6 months.
Smoking chicken low and slow at 225°F produces the juiciest meat imaginable with incredible smoke penetration. With the proper technique and safety, it’s easy to master smoking chicken at this ideal temperature.
Ranges for Smoking Time Based on Chicken Weight at 250
This range is intended to include the high heat grilling. So, 60 minutes at 250 degrees F, then the remaining time at 350-375 degrees F.
- Under 4 pound roaster chicken – 1 hour 45 minutes
- 4 to 5 pound roast chicken takes 2 hours and 15 minutes to cook.
- Over 5 pound roaster chicken – 2 hours 30 minutes
Make sure to save that chicken carcass for stock. You can find our favorite way to do chicken stock in our cookbook, Fire + Wine.
For chicken we use fruit woods, like apple or cherry, because it burns sweet and adds a nice smoke element without it tasting too much like campfire. Another alternative wood is hickory.
It will take 4 – 5 hours if smoking a whole chicken at 225 degrees F. We find that it will also results in rubbery skin. We recommend smoking for an hour at 250 degrees and then finishing at higher heat.
Plan approximately 2 1/2 hours from start to finish to smoke a whole chicken using this recipe. But always go by temperature, not exact time. This particular example was a 5 pound bird, and it was on 250 for 1 hour, then about 90 mins at 350 degrees. Your chicken will vary based on various factors (exact size of your bird, exact temperature of smoker, fluctuations, etc. ).
Wine Pairing with Smoked Chicken
I typically reach for a Chardonnay or full bodied white wine with chicken, even a smoked whole chicken recipe (pending they do not have any BBQ sauce on them). But because of the dry rub we use in this case, which has some bold and smoky flavors, we opt for red. In this case Pinot Noir.
But you’re going to want a bolder style Pinot Noir for this (nothing too delicate). Côtes du Rhône blends work well too. You want something fruity, but not too intense or tannic (think Cab). Remember, there’s no sauce on this, just the tender meat and dry rub on the crispy skin. Zinfandel works nicely too, as long as it’s not too intense of a Zin.