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Smoked Whole Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 65 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Description

This Smoked Whole Chicken recipe offers a flavorful and tender way to enjoy poultry with natural smoky notes. Seasoned with a simple blend of salt, pepper, garlic, and optional BBQ rub, the chicken is slowly smoked at a controlled low temperature until perfectly cooked with crispy skin and juicy meat. Ideal for outdoor gatherings or a special family meal, this recipe guides you through prepping, seasoning, smoking, and resting the chicken for optimal results.

Ingredients

Chicken

  • 4-5 lb whole chicken

Seasonings

  • 2 teaspoons cooking oil
  • 3 tablespoons stone house seasoning (salt, pepper, garlic powder)
  • ¼ cup BBQ rub (optional)

Instructions

  1. Prep the Chicken: Remove the giblets from the chicken cavity, and bring the chicken to room temperature to ensure even cooking. Pat the chicken dry thoroughly with paper towels to help the skin crisp during smoking.
  2. Season the Chicken: Spray or drizzle the chicken evenly with cooking oil on all sides including the cavity. Season the chicken generously with stone house seasoning (salt, pepper, garlic powder) all over. If using BBQ rub, apply an even coating of the rub over the entire bird.
  3. Truss the Chicken: Tie the legs together securely with kitchen twine and tuck the wing tips behind the back to prevent burning and ensure even cooking.
  4. Preheat the Smoker: Heat your smoker to a steady 275°F (135°C). It's important to maintain this temperature for proper smoking and cooking.
  5. Smoke the Chicken: Place the chicken breast side up on the smoker rack. Smoke the chicken for about 2 hours total, monitoring the process closely.
  6. First Spray: After 45 minutes of smoking, spray the chicken with cooking oil or melted butter to encourage skin crispiness and prevent drying.
  7. Rotate and Spray Again: After 1.5 hours, rotate the chicken to promote even cooking and apply another spray or coating of oil or butter. Check the internal temperature; the breast should be about 140°F and the thigh about 150°F at this stage.
  8. Check for Doneness: Continue smoking until the internal temperature reaches 165°F at the breast's thickest part and 175°F at the thickest part of the thigh, ensuring the thermometer probe avoids bones for accuracy. This usually takes about 2 hours.
  9. Rest the Chicken: Remove the chicken from the smoker and let it rest uncovered for 20 minutes. This step allows the juices to redistribute throughout the meat, resulting in a moist and flavorful chicken.

Notes

  • Bringing the chicken to room temperature before smoking helps it cook more evenly.
  • Trussing secures the legs and wings, reducing flare-ups and ensuring uniform cooking.
  • Use a reliable meat thermometer to check internal temperature; avoid touching bones which can give false high readings.
  • Spraying the chicken with oil or butter multiple times during smoking helps develop a crisp, flavorful skin.
  • Resting the chicken after smoking is crucial for juicy and tender meat.

Find it online: https://ivysrecipes.com/smoked-whole-chicken-recipe/