The Ultimate Smoked Whole Chicken Recipe: Juicy, Flavorful, and Crispy Skin Perfection

Prepare to transform your cooking with this incredible **smoked whole chicken** recipe. Forget dry, bland poultry; this method guarantees a **savory and tender chicken** that’s infused with deep, smoky flavor and boasts a delightfully **crispy skin**. It’s surprisingly easy to achieve, making it perfect for a laid-back weeknight dinner or an impressive centerpiece at your next backyard BBQ. Get ready for a delicious experience that will have everyone asking for your secret!

About This Irresistible Smoked Chicken

If your taste buds are yearning for a **juicy, tender chicken** experience, then this **smoked whole chicken** is precisely what you need. It’s an incredibly straightforward recipe to prepare for your family, yet it’s refined and delicious enough to impress guests at any gathering. Imagine a chicken so perfectly cooked that every bite is bursting with flavor, its meat practically falling off the bone, all encased in a beautifully golden, **crispy skin** – that’s the magic of smoking!

I find immense joy in **smoking meats** all year round, whether it’s the chilly depths of winter or the scorching peak of summer. The beauty of having a reliable smoker or pellet grill is that you can fire it up whenever the craving for that signature smoky flavor strikes. Unlike larger cuts of meat, a whole chicken offers a relatively quick smoking process. You won’t be waiting all day; typically, it takes only a couple of hours from start to finish, making it a feasible option even on busier days.

The simplicity of smoking a chicken is truly unmatched. All you fundamentally need is a good quality whole chicken and your favorite **BBQ spice rub**. Seriously, this isn’t a recipe exclusively for seasoned pitmasters. With minimal ingredients and straightforward steps, anyone can achieve fantastic results.

The outcome is consistently spectacular: a chicken that emerges with a stunning **golden-brown, crispy exterior** while maintaining an incredibly **tender and juicy interior**. The smoking process infuses the entire bird with an unparalleled depth of flavor that baking or grilling alone simply cannot replicate. Plus, if you’re planning a larger event, it’s incredibly easy to load your smoker with multiple chickens, ensuring you have plenty of delicious food for everyone.

Whether you’re looking to avoid heating your kitchen with the oven during summer’s sweltering days or simply want a fresh, exciting way to prepare chicken on a regular weeknight, this **smoked whole chicken recipe** offers all the variety you need. It delivers incredible flavor without requiring complicated cooking techniques or a pantry full of fancy, hard-to-find ingredients. It’s a versatile and reliable recipe that will quickly become a favorite in your cooking repertoire.

Essential Ingredients for Smoked Chicken

Making a truly memorable **smoked whole chicken** doesn’t require a long list of fancy ingredients. The beauty of this recipe lies in the quality of a few key components and the transformative power of smoke. Here’s what you’ll need:

• Whole Chicken: Opt for a fresh, whole chicken with the skin on, ideally weighing between 4 to 5 pounds. The skin is crucial for achieving that desirable crispy texture and for holding in moisture. If you purchase a frozen chicken, ensure it is completely thawed before you begin cooking. This ensures even cooking and prevents a cold interior from slowing down the smoking process.
• BBQ Rub: This is where much of your chicken’s flavor will come from! While we highly recommend our own BBQ chicken rub, known for its smoky and savory profile that perfectly complements chicken, feel free to use any **BBQ rub** you love. Don’t be afraid to experiment with different seasoning mixes to find your personal favorite or to match a specific cuisine. For instance, a Greek seasoning blend could transform your smoked chicken into a fantastic base for gyros or Mediterranean-inspired dishes.

Must-Have Equipment for Smoking Chicken

To successfully execute this **smoked whole chicken recipe**, you primarily need one essential piece of equipment: a smoker! My personal favorite is my Traeger grill, which offers the convenience of both grilling and smoking in one versatile unit. I’ve had mine for years, and it continues to perform wonderfully, delivering consistent results every time.

When it comes to fuel, I typically use Traeger grill signature pellets, but the world of wood pellets, chips, and chunks offers a fantastic array of flavors to infuse into your chicken. Experimenting with different wood types can dramatically change the final taste. Popular choices for poultry include:

• Mesquite: Known for its strong, earthy, and bold flavor.
• Hickory: A classic BBQ smoke, offering a robust, bacon-like flavor.
• Oak: A medium-strong smoke that’s versatile and provides a good balance.
• Cherry: Adds a mild, fruity flavor and a beautiful mahogany color to the chicken.
• Apple Wood: A very mild, sweet, and fruity smoke, excellent for a lighter flavor.

Beyond the smoker itself, I highly recommend investing in a good quality digital meat thermometer. This is absolutely critical for ensuring your chicken is cooked perfectly to temperature without drying out. A leave-in thermometer is ideal for monitoring progress without constantly opening the smoker. Additionally, a sturdy grill brush, like this Traeger brush, will make cleaning up after your delicious meal much easier.

How to Smoke a Whole Chicken: Step-by-Step

Prepare Your Chicken

First things first, you need to get your chicken ready. Carefully remove any giblets from the cavity of the chicken. Then, rinse the entire bird thoroughly under cold running water, both inside and out. The most crucial step for crispy skin is to pat the chicken completely dry with paper towels. Ensure there’s no excess moisture on the skin, as this will prevent it from crisping up properly.

Generously Apply the Dry Rub

Once dry, it’s time to season! Apply an even and generous coating of your chosen **BBQ rub** all over the chicken. Don’t forget to work some of that flavorful spice mixture under the skin as well, especially over the breast meat. This step is key to infusing the chicken with maximum flavor and ensures the meat itself is seasoned, not just the skin. Think of this as a quick dry brine. For the best possible flavor penetration, I highly recommend letting the chicken sit with the rub for at least 30 minutes at room temperature, or even longer in the refrigerator (up to 4 hours) if time allows. This short “dry marinating” process makes a significant difference.

You have the option to truss the chicken at this stage if you prefer a more compact and aesthetically pleasing bird, but it is entirely optional for this recipe. If you’re not confident in your trussing skills or simply want to keep things easy, feel free to skip it!

The Smoking Process

Preheat your smoker to a steady 250˚F. Once the smoker reaches the target temperature, carefully place the seasoned chicken on the grill grates, **breast side up**. This positioning helps the breast meat cook more gently and stay juicy. Allow the chicken to smoke for about 2 hours. At this point, use a reliable meat thermometer to check the internal temperature in the thickest part of the breast. It should register around 140˚F. If it hasn’t reached this temperature, continue smoking until it does.

Crank Up the Heat for Crispy Skin

Once your chicken has absorbed plenty of smoke flavor and reached the initial internal temperature, it’s time to **crisp up that skin**! Increase the smoker’s temperature to 350˚F. Continue cooking the chicken at this higher temperature until the internal temperature in the thickest part of the breast reaches between 162˚F and 163˚F. The rise in temperature during this final stage is key to rendering the fat under the skin, resulting in that wonderfully golden and crispy exterior we all love.

The All-Important Rest

Once the chicken hits the target internal temperature of 162˚F-163˚F, carefully remove it from the smoker and place it on a clean cutting board. It’s crucial to let the chicken rest for at least 20 minutes before you even think about carving. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is incredibly juicy and tender. During this time, the chicken will continue to cook slightly (known as carry-over cooking), and its internal temperature will rise to the food-safe 165˚F, perfectly cooked without being overdone. After resting, carve your perfectly **smoked whole chicken** and serve immediately!

Expert Tips and Tricks for Smoked Chicken

Achieving the perfect **smoked whole chicken** is an art, but these tips will help you master it every time:

• Avoid Overcooking: The single most important tool for preventing dry chicken is a reliable digital meat thermometer. A leave-in thermometer, which allows you to monitor the internal temperature without opening the smoker, is highly recommended. Pulling the chicken at the precise moment (162˚F-163˚F before resting) is the easiest way to ensure a succulent result.
• Embrace Your Favorite Spice Mix: While a classic BBQ chicken rub is fantastic, don’t limit yourself! Experiment with different flavor profiles. A spicier rub can add a kick, a Mediterranean blend can transport you, or a simple garlic and herb mix can be wonderfully fragrant.
• Marinade for Extra Flavor (Optional): If you have extra time and want to infuse even more moisture and flavor, consider a wet marinade. Our Mexican chicken marinade is a great option for a zesty twist, but any of your favorite marinades can work wonders. Just ensure you pat the chicken dry again before applying the dry rub for crispy skin.
• Spatchcocking for Even Cooking: While not strictly necessary for this recipe, spatchcocking (butterflying) the chicken by removing the backbone can lead to more even cooking and slightly faster smoke times. It also helps the skin get crispier all over.
• Experiment with Wood Types: As mentioned in the equipment section, the type of wood you use will significantly impact the smoky flavor profile. Apple and cherry offer mild, fruity notes, while hickory and mesquite provide a more intense, traditional BBQ taste. Find what you love!

More tasty chicken recipes to try: Roasted Chicken with Wine & Herbs | Spicy BBQ Pulled Chicken Burger | Mango Chicken Salad

Frequently Asked Questions About Smoking Chicken

What is the Ideal Temperature for Smoking Chicken?

For a beautifully **smoked whole chicken** with tender meat and crisp skin, I prefer to start smoking at 225˚F to 250˚F. Specifically, I often opt for 250˚F as it slightly speeds up the cooking time without negatively impacting the texture or smoke penetration. The key to our method is a two-phase temperature approach: start low at 250˚F for a couple of hours to infuse ample smoke flavor, then increase the temperature to 350˚F towards the end of cooking to achieve that coveted crispy skin.

How Long Does It Take to Smoke a Whole Chicken?

The cooking time for a **smoked whole chicken** can vary based on its size and the smoker’s temperature. Generally, a 4 to 5-pound chicken will take approximately 2 to 3 hours to cook when your smoker is set to 250˚F, following our recommended two-stage temperature approach. If you choose to smoke at a lower constant temperature of 225˚F, expect the total cooking time to be slightly longer, ranging from 2 1/2 to 3 1/2 hours. Always rely on a meat thermometer to determine doneness, rather than just the clock.

Should I Wrap the Chicken in Foil While Smoking?

For this **smoked whole chicken recipe**, there’s no need to wrap the chicken in foil. Wrapping can trap moisture, which is great for keeping some meats extremely moist but can hinder the development of crispy skin, a hallmark of a perfectly smoked chicken. Simply place the seasoned chicken directly on the oiled smoker or grill grates to allow the smoke and heat to circulate freely around the bird, creating that desirable texture and rich smoky flavor.

Do I Need to Truss the Chicken Before Smoking?

Trussing the chicken, which means tying its legs and wings closer to the body, is entirely optional for this recipe. While some chefs truss for aesthetic reasons or to promote slightly more even cooking of the breast and thighs, it’s not strictly necessary for achieving a delicious outcome. Personally, I often skip this step to keep the process as simple and easy as possible. My trussing skills aren’t my strongest suit, so I avoid it when I can without compromising the final dish. Feel free to truss if you wish, especially if presentation is a top priority for you!

Breast Side Up or Down for Smoking?

For the best results when smoking a whole chicken, you should always place the chicken on the smoker **breast side up**. This positioning helps protect the leaner breast meat from drying out during the cooking process. The fat and juices from the back and thighs will render and baste the breast as it cooks, contributing to a more moist and flavorful result. Additionally, it allows the skin on the breast to directly interact with the smoke and heat, leading to that desirable golden-brown and crispy finish.

How to Get Crispy Skin on Smoked Chicken

Achieving truly crispy skin on **smoked chicken** is a common goal and a point of pride for many home cooks. The best way to accomplish this is by utilizing a two-phase cooking temperature, especially if you’re using a pellet grill. Begin with a lower temperature (like 250˚F) to slowly infuse the chicken with smoke flavor and gently cook the meat. Then, towards the end of the cooking process, **crank up the heat to 350˚F**. This higher temperature effectively renders the fat beneath the skin, making it beautifully golden and irresistibly crispy.

If your smoker doesn’t allow for high-temperature finishing or if you prefer an alternative method, you can pull the chicken when it reaches about 160˚F internal temperature and transfer it to a hot oven set to broiler mode. Keep a very close eye on it under the broiler, as skin can burn quickly, and remove it once the skin is golden and crisp. This will also help it finish cooking to the safe internal temperature.

How Do You Know When Smoked Chicken Is Finished?

The surest way to know your **smoked chicken** is perfectly cooked and safe to eat is by tracking its internal temperature with a reliable meat thermometer. I recommend removing the chicken from the smoker when it registers between 162˚F and 163˚F in the thickest part of the breast (avoiding bone). This slight undercook is intentional because of **carry-over cooking**. As the chicken rests off the smoker, its internal temperature will continue to rise by a few degrees, bringing it right up to the ideal food-safe temperature of 165˚F without overcooking, ensuring it remains incredibly juicy and tender.

Can You Overcook Chicken in a Smoker?

Absolutely, you can **overcook chicken in a smoker**, just as you can with any other cooking method. While the moist environment of a smoker can be more forgiving than, say, a hot oven, leaving the chicken on too long or at too high a temperature will still result in dry, tough, and less flavorful meat. This is precisely why using an accurate meat thermometer and following the recommended internal temperature guidelines is so crucial. You want to pull your chicken at just the right moment to ensure it’s perfectly **juicy and tender**, not overcooked and dry.

How Many People Does a Whole Smoked Chicken Serve?

A typical 4 to 5-pound **whole smoked chicken** will generously serve between 4 and 6 people, depending on appetites and what side dishes are being served. If you’re hosting a larger gathering, the great news is that you can easily smoke multiple chickens at once, as long as your smoker has enough space to accommodate them without crowding. Just ensure there’s good airflow around each bird for even cooking and smoke penetration.

Need some inspiration for dinner this week? Check out my dinner recipes page!

What to Serve with a Smoked Whole Chicken

A perfectly **smoked whole chicken** is incredibly versatile and pairs wonderfully with a wide array of side dishes. You can serve it straight off the smoker, allowing its natural smoky flavors to shine, or if the mood strikes, slather it with your favorite barbecue sauce for an extra layer of tangy sweetness. The best accompaniments often depend on the season, offering endless possibilities for delicious meals:

• For a fresh and vibrant **Spring** meal, consider light and earthy sides like oven-roasted potatoes and carrots, or a creamy, herbaceous risotto with asparagus and peas. These are both easy side dishes that complement the smoky chicken beautifully.
• During the glorious days of **Summer**, keep things cool and refreshing. My go-to choices include a sophisticated melon prosciutto salad, intensely flavorful smoky charred corn, or a vibrant sun-dried tomato pasta salad. Alternatively, a zesty summer lemon pasta salad is always a hit.
• As **Fall and Winter** arrive, transition to more comforting and hearty side dishes. Classic pairings like fluffy mashed potatoes, savory oven-fried potatoes and onions, or crispy, flavorful Brussels sprouts with balsamic are perfect. Don’t forget rich and decadent options such as a creamy four-cheese mac and cheese or an indulgent creamy risotto. For a delightful sweet and savory contrast, honey-roasted carrots and parsnips are an easy, hands-off choice. And if you’re truly looking for a decadent treat, this Dickey’s Potato Casserole, loaded with creamy potatoes, bacon, and gooey cheese, is an absolute must-try.

Got leftovers? Transform your extra smoked chicken into a quick and delicious meal like our go-to chicken caesar pasta salad!

To complete your meal, consider a refreshing beverage. Our citrusy and bright Texas margarita is super simple to make and can easily be scaled up for a big batch. If you enjoy the tartness of grapefruit with a hint of spice, a spicy salty dog strikes just the right balance.

Maximizing your smoker’s use? While your chicken is smoking, try making this fantastic smoked cream cheese with habanero honey for an irresistible appetizer.

No time for smoking a whole chicken? No problem! Check out our speedier version with this grilled full chicken recipe!

Storage and Reheating Tips

Properly storing and reheating your **smoked whole chicken** leftovers ensures you can enjoy its delicious flavor for days to come. Here’s how to do it right:

• Store: Once your smoked chicken has completely cooled to room temperature, carve it into pieces or shred the meat. Store it in an airtight container in the refrigerator. The chicken will maintain its quality and flavor for up to 3 to 4 days.
• Reheat: The simplest way to reheat is in the microwave until warmed through. For larger pieces or to maintain a slightly crisper texture (if desired), you can also reheat in a preheated oven at 300°F (150°C) until warm. Use the reheated meat as desired: atop fresh salads, tucked into tacos, layered in sandwiches, or mixed into casseroles and pasta dishes.
• Freeze: Cooked and cooled leftovers can be frozen for longer storage. Place the chicken meat (off the bone, preferably shredded or diced) in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. It will keep well in the freezer for up to 4 months.
• Thaw: When ready to use, transfer the frozen chicken to the refrigerator and let it thaw overnight. Once thawed, warm it in the microwave or oven and use as desired in your favorite recipes.

More Mouthwatering BBQ Recipes

If you’ve enjoyed this **smoked whole chicken recipe**, you’re likely a fan of delicious BBQ! Here are some more incredible recipes to fire up your grill or smoker:

• Honey BBQ Grilled Chicken Wings: A delightful blend of sweet and savory, these crispy wings are an instant crowd-pleaser and perfect for any gathering.
• Smoked Chicken Thighs: If you’re not in the mood for a whole chicken, these savory smoked chicken thighs offer all the smoky flavor in a smaller, quicker package.
• Pulled Pork Burgers: My absolute favorite BBQ sandwich! Top these tender pulled pork burgers with a fresh coleslaw, crunchy pickles, and crispy fried onions for an unforgettable meal.
• BBQ Grilled Blooming Onion: Forget the deep fryer! This tender appetizer is glazed with BBQ sauce and grilled, offering a healthier but equally delicious twist on a classic.
• Smoked Shrimp: For a killer appetizer that’s quick and flavorful, serve up a platter of perfectly smoked shrimp with your favorite dipping sauce.

And for a sweet ending to your BBQ feast, don’t miss these Biscoff brownies with their gooey, fudgy texture and unique cookie butter flavor!

Finally, if you try this **whole smoked chicken recipe**, **please be sure to give it a star rating on the recipe card below and/or leave a comment!** I genuinely love hearing from you all when you make these recipes, and I always take the time to respond to every single comment. Feel free to drop any questions you have below as well!

Oh, and don’t forget to tag me on Instagram if you share photos of your culinary creations! Seeing these recipes come to life in your homes is truly my favorite thing, and it means the world to me!

Whole Smoked Chicken

This savory and incredibly juicy whole smoked chicken is a guaranteed showstopper, perfect for any meal and incredibly easy to achieve.

Prep Time:
10 minutes mins

Cook Time:
2 hours hrs 30 minutes mins

Total Time:
2 hours hrs 40 minutes mins

Servings:
4-6

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Equipment

• Traeger Pellet Grill or Smoker of choice
• 9-Inch Tongs
• Wood Pellets (e.g., Signature, Hickory, Apple)
• Digital Meat Thermometer (Leave-in recommended)

Ingredients

• 1 whole chicken (4 to 5 lbs, skin-on)
• 1/4 cup BBQ rub (your favorite, or homemade)

Instructions

• Remove the giblets from the chicken cavity. Rinse the chicken thoroughly under cold water, then pat it completely dry, inside and out, using paper towels. This step is crucial for crispy skin.
• Generously apply the dry rub in an even layer all over the chicken, ensuring to work some of the spice mixture under the skin, especially over the breast and thighs, for maximum flavor infusion. For best results, let it dry-marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
• Preheat your smoker to 250˚F.
• Place the chicken on the smoker grates, breast side up. Smoke for approximately 2 hours, or until the internal temperature in the thickest part of the breast reaches around 140˚F on a digital meat thermometer.
• Increase the smoker temperature to 350˚F. Continue cooking the chicken until the meat thermometer registers between 162˚F and 163˚F in the thickest part of the breast. This higher heat will help crisp up the skin.
• Carefully remove the chicken from the smoker and let it rest, tented loosely with foil, for 20 minutes before carving. The internal temperature will rise to the safe 165˚F during this resting period, ensuring juicy, tender meat. Carve and serve your perfectly smoked whole chicken!

Video

Nutrition

Calories: 423kcal |
Carbohydrates: 3g |
Protein: 36g |
Fat: 29g |
Saturated Fat: 8g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 12g |
Trans Fat: 0.2g |
Cholesterol: 143mg |
Sodium: 134mg |
Potassium: 390mg |
Fiber: 0.5g |
Sugar: 0.1g |
Vitamin A: 382IU |
Vitamin C: 4mg |
Calcium: 65mg |
Iron: 3mg

Calories: 423kcal

Cuisine: BBQ

Category: Main Dish, Poultry