How Long to Smoke a Whole Chicken at 250 Degrees – A Detailed Guide

Smoking a whole chicken at 250°F is a great way to infuse delicious smoky flavor into the meat while keeping it incredibly juicy and tender. But exactly how long does it take to fully cook a whole chicken at this temperature? In this comprehensive guide we’ll walk through everything you need to know to smoke a whole chicken perfectly at 250°F.

Overview of Smoking a Whole Chicken at 250°F

Smoking a whole chicken at a lower temperature like 250°F allows the meat to gradually cook while absorbing plenty of smoke. The end result is incredibly moist, smokey chicken with great depth of flavor. Here’s a quick overview:

• The best temperature for smoking whole chickens is 250°F. It’s just below the point where smoke can really soak in, but above the point where the skin gets crispy.

• Time: Estimate about 45 minutes per pound. So a 4 lb chicken will take around 3 hours.

• Internal temperature: 165°F for the breast meat, 180°F for the thighs/legs.

• Wood: Fruit woods like apple, cherry, pecan work well. Avoid heavy smoke like hickory.

• Prep: Dry brining ahead helps season and dry out the skin. Remove giblets and trim excess fat/skin.

Now let’s look at the step-by-step process in more detail.

Detailed Steps for Smoking a Whole Chicken at 250°F

Follow these steps for perfectly cooked, smokey whole chicken every time you use your smoker at 250°F:

1. Choose the Right Size Chicken

• Whole chickens range quite a bit in size, typically from 3 to 6 pounds.
• A good middle ground is a 4-5 pound chicken. This size will cook evenly and provide a good quantity of meat.
• If choosing a larger bird, you may need to finish the breast early to avoid overcooking.

2. Dry Brine the Chicken

• Dry brining up to 24 hours before smoking helps season the meat and dries out the skin.
• Pat the chicken dry, then rub it all over with a salt-based blend. Cover and refrigerate.
• Kosher salt, garlic powder, onion powder, dried thyme works well.

3. Prepare the Chicken for Smoking

• Remove giblets: Check inside cavity and remove bag of giblets if still there.
• Trim excess fat: Use kitchen shears to trim off any large fat deposits or flaps of skin.
• Loosen skin: Slide fingers under breast skin and loosen gently to help smoke penetrate.
• Tuck wings: Fold tip of each wing under body so they don’t burn.
• Season the skin: Rub skin with a light coating of olive oil and season generously with spices.

4. Determine Cook Time

• Figure 45 minutes per pound at 250°F.
• A 5 pound chicken will take about 3.75 hours.
• Use an instant read thermometer to monitor doneness.

5. Maintain Proper Smoker Temperature

• It’s critical to keep the temperature steady at 250°F for even cooking.
• Make sure water pan is full. Add more charcoal or wood as needed.
• Be prepared to finish breast early if it is overcooking.

6. Monitor Internal Temperatures

• Insert a digital meat thermometer into the thick part of the breast and thigh.
• Breast should reach 165°F. Thighs/legs to 180°F.
• If breast is done early, tent with foil and continue cooking thighs.

7. Allow Chicken to Rest

• Once at proper internal temp, remove chicken and tent with foil.
• Let rest 15-20 minutes before carving. This allows juices to redistribute.

8. Carve Chicken and Serve

• Place chicken on a cutting board and carefully carve into pieces.
• Slice breast meat and separate leg quarters into thighs and drumsticks.
• Serve with your favorite sauces and sides!

Properly smoking a whole chicken at 250°F does take some time, but the juicy, flavorful payoff is well worth the wait. Now that you know what to expect time-wise, as well as the proper technique, you can look forward to incredible smoked whole chickens!

Frequently Asked Questions

Still have some questions about smoking whole chickens at 250°F? Here are answers to some of the most common questions:

How do I know when the chicken is done smoking?

The best way is to use an instant read thermometer. Check in the thickest part of breast and thigh. Breast should be 165°F and thighs 180°F. If you stick a knife in it, the juices should come out clean.

Should I brine the chicken first?

Dry brining up to 24 hours before smoking is highly recommended. This seasons the meat and helps dry out the skin. Soak in a salt, herb and spice mixture in the fridge.

Can I smoke a frozen chicken?

It’s best not to smoke frozen chicken. Thaw it completely first in the refrigerator for 1-2 days before smoking. This allows even cooking.

Should I remove the skin before smoking?

The skin helps keep the meat moist and adds flavor. Leave it on while smoking, then remove after if desired. Crisp the skin at a higher heat at the end.

What wood is best for smoking chicken?

Apple, cherry, and pecan woods are mild and work really well. They impart a delicate sweet, fruity smoke flavor. Avoid heavy smoke like hickory or mesquite.

What temperature should I smoke a whole chicken?

250°F is ideal. The low temperature adds a lot of smoke flavor while still making the skin nice and crispy. Do not exceed 275°F, as the meat can dry out.

How do I crisp up the chicken skin while smoking?

Increase the heat to 300-350°F for the last 20-30 minutes if you want crispy skin. Brush on a little oil or butter first if needed. Watch closely to avoid burning.

Hopefully these FAQs helped cover any other questions you may have had about properly smoking a whole chicken at 250°F. Master this technique and you’ll be able to make deliciously smokey, juicy chicken again and again.

Tips and Modifications

Here are some additional tips and tweaks you can use when smoking whole chickens at 250°F:

• Injecting the chicken with a marinade or broth before smoking adds extra moisture and flavor to the meat.

• For a crisper skin, leave the chicken uncovered in the fridge for 6-12 hours before smoking to thoroughly dry out the skin.

• Add a pan of water or apple juice to help keep the chicken moist. Replenish several times during smoking.

• If breast meat is cooking much faster than the thighs, tent foil over the breast to slow cooking while thighs finish.

• Increase smoke time for larger chickens. Figure 50-60 minutes per pound for chickens over 6 lbs. Monitor temps closely.

• Glaze or mop chicken with sauce in the last 30 minutes only to avoid burning.

• Turn up heat at very end if needed to crisp skin. Watch closely to avoid burning.

• Let chicken rest for at least 15-20 minutes before carving for juicier meat.

• Serve smoked chicken with sauces like barbecue sauce, chimichurri or teriyaki and enjoy!

Conclusion

Smoking a whole chicken at 250°F yields incredibly flavorful, tender and juicy meat when done properly. Follow the guidance above and budget about 45 minutes per pound cook time. Monitor internal temperatures in both breast and thigh meat. Allow ample resting time before serving for best results. Smoked chicken is worth the wait!

With the steps and tips above, you now have a complete guide to masterfully smoking whole chickens at 250°F. Get your favorite wood chips, season up a bird, and fire up your smoker. Enjoy your family’s rave reviews of your moist, smoky chicken. Once you get the technique down, this will surely become one of your go-to smoker recipes.