Smoked Whole Chicken
On September 04, 2019 (Updated September 27, 2024)
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This Smoked Whole Chicken is a juicy, delicious, and affordable way to make a dinner for your entire family. Better than any rotisserie chicken you’ll buy at the grocer, smoking your own whole chicken simply can’t be beat.
Smoked Whole Chicken
Smoking a whole chicken is a great way to cook chicken when you are not in a big hurry. When you have time to go low and slow, why not infuse your chicken with as much smoke flavor as you can? Whole chicken often goes on sale at the store (the one I used for this recipe only cost $5.00). What a deal!
Smoked whole chicken are great to do on the weekends, because you can cook multiple chickens at a time, and they’ll be better than any rotisserie chicken you can buy at the store. I like to stash up the extra meat and save it for other tasty meals like enchiladas, buffalo chicken dip, or on nachos. Consider it an easy and tasty weekend meal prep. Nothing’s better than having a bunch of delicious smoked whole chicken ready to rock and roll for the remainder of the week.
Quick note: smoking can often result in leathery skin, so my way to combat this is with a nice layer of olive oil on the outside of the chicken prior to the dry rub. The fat in the oil will help to keep the skin moist and prevent the smoke from drying it out. This skin will also be soft, and not crispy. If you want crispy skin on your chicken, increase the heat in your smoker to 375-500 degrees F for the final 8-10 degree climb.
Smoked Whole Chicken Rub
I absolutely love a whole smoked chicken with a good sweet rub. My Best Sweet Rub is a favorite on this site, and super easy to make at home. If you want to buy some pre-made Signature Sweet Rub (available in both small and large bottles!) from our store, Patio Provisions, we’ll happily ship it straight to your door!
If you’d rather skip the sugar, another great rub for this smoked whole chicken is this Lemon Herb Chicken Seasoning. It contains smoked paprika (a seasoning game-changer), fresh herbs, and lemon zest for a refreshing final flavor. We also sell an award-winning Chicken Seasoning if you want something with a ton of flavor and just a touch of heat.
How to Smoke a Whole Chicken
Smoking a whole chicken is not as intimidating as it sounds. It’s a simple process of prepping, seasoning, and smoking. Nothing fancy here, just a simple smoked chicken that will come out juicy and tasting great.
- Get the smoke going. Preheat your preferred smoker (I cooked this on my Camp Chef SmokePro) to 275 degrees F.
- Season the whole chicken. Drizzle the chicken with olive oil and season on all sides with my Best Sweet Rub.
- Prep the chicken. Use butcher twine to tie the legs together. Tuck the wing tips behind the shoulder joint.
- Smoke that chicken! Place the seasoned chicken directly on the grill grates. Close the smoker and smoke for 2.5-3 hours. You’ll want the breasts to reach 160-165 degrees F, and the thighs at 170-175 degrees F internal temperature.
- Remove, slice, and serve. During the last 30 minutes of smoking, you can baste with your preferred BBQ sauce (my favorites with smoked chicken include my Maple Bourbon Glaze, Honey BBQ Sauce, and Kansas City BBQ Sauce. This is completely optional, and the chicken tastes just as awesome smoked with the dry rub only.
How Long to Smoke a Whole Chicken
It takes approximately 2.5-3 hours to fully smoke a whole chicken at 275 degrees F. The final internal temperature of the breast should be between 160-165 degrees F, and the thighs should be between 170-175 degrees F.
The cook time for a whole chicken depends on a handful of factors. First, the bigger the size of your chicken, the longer it will take to cook. Second, smokers temps are not always perfectly consistent, so if your temp drops a bit, you could be looking at a longer cook time. As always, keep a reliable meat thermometer handy, and watch the internal temperature and not the clock when smoking a whole chicken.
Smoked Whole Chicken Recipe
This recipe was created for you, backyard griller! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube or our Facebook Page.
Smoked Whole Chicken
Ingredients
- 1 2-3 pound whole chicken
- 2 Tablespoons olive oil
- 2-3 Tablespoons Hey Grill Hey Signature Sweet Rub
Instructions
- Preheat your smoker to 275 degrees F.
- Drizzle chicken with olive oil and season on all sides with the sweet rub. I don't recommend rubbing in your seasoning because it will just pull back on the skin and your seasoning will chunk.
- Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint.
- Place your chicken directly on the grill grates on your smoker. Close the lid and smoke for 3 1/2 - 4 hours. Breasts should be about 160-165 degrees F. The thighs should be about 170-175 degrees F.
- Baste with your favorite BBQ sauce during the last 30 minutes of cooking (this is optional). Also, if you want crispy skin on your chicken, increase the heat on your smoker for the final 8-10 degrees (aim for 375-400 degrees).
- Once the chicken has reached the correct internal temperature, remove it from the grill, slice, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m smoking 2 whole 5-6lb chickens – how long will I need to smoke them at 275 degrees?
Probably 4.5-6 hours, but make sure you’re cooking to temperature instead of time.
What about spatch cocked chicken? Same temp and time?
https://heygrillhey.com/spatchcock-chicken/
What kinda of wood pellets are you using for the whole chicken?
Use your favorite! I like to stick to more mild fruit woods like apple or cherry for chicken.
Good morning. I used a store brand sweet bbq rub after applying some olive oil. The meat was great but the skin came out very bitter. Is it possible it was the rub, or is there something else you can suggest?
It’s hard to say exactly what happened here. There are so many variables not provided that could have had this impact. I’d start with a different rub and then really pay attention to how you’re setting up/using your grill or smoker.
I have used many of your recipes as well as making your sauces and rubs, and yes, I have purchased your rubs also. I am very happy with everything I have tried from your site. I am trying to find a recipe for half a chicken. Would your recipe for a whole chicken work just as well for a half. Will use a thermometer to keep an eye on the temp so I don’t over cook it because of the size.
It should work just fine.
Quick question, I’m doing 4 beer can chickens at 275, they vary between 6lb-8lb. How long will it take to smoke at 275?
first time commenter, long time reader. The “how to” section is different than the instructions. the “how to” says 275 for 2.5-3 hours, but the instructions at the bottom say 225 for 3.5-4 hours. Can you please clarify as to which method you used?
Either temperature will work just fine! 275 will just net a quicker cook time!
This lists 275 and 225 as the temperature for this recipe. Which one is preferred? Also, how much wood should you use if I’m throwing lump wood onto briquettes?
Either temp will work fine. 275 will probably net you a crispier skin though. Just 2 or 3 fist sized chunks should do fine.
Love your recipes (especially the pulled chicken)! I’ve found when smoking the chicken comes out best starting at 225 and finishing it at 275 for the last 45 mins.
What if you don’t have mustard powder? that is the only thing I’m lacking and don’t want it to not work out if I leave it out.
You should be fine leaving it out.
Hey mate how are you?
Massive fan of this site, my beautiful wife got me an offset smoker for Christmas weeeeww!!!!
I’m going to start with a chicken with the recipe from this site obviously!!!
Can you please explain to this big dumb Australian when you want to crisp up the chicken what does increasing the temperature for the final 8 to 10 degree climb mean? Again apologies for my ignorance, I can lift heavy things though!!!
Thanks in advance, Reid
When your chicken is close to being done (about 10 degrees or so) you want to increase the temp in your cooker a bit to help crisp up the skin!