Everything you need to know to cook a whole chicken in the smoker at 225° (107C). Follow this easy recipe for the best smoked chicken. The seasoned skin gets crispy & brown while the inside meat remains tender and juicy. Ideal for any beginner, this quick prep recipe is great for parties, Father's Day, game day, Super Bowl, weekends in summer, & spring cookouts.
Smoker charcoal, wood, pellet, electric, propane, or gas works
Ingredients
14-5 poundwhole chicken
3-4tablespoonsdry rubsee link below for homemade recipe or use your favorite store-bought blend
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Instructions
Prepare your smoker according to the manufacturer's instructions. Start your smoker about 4 hours before you wish to eat - this allows for 45 minutes of smoker prep & preheating.
Prep the chicken by removing any parts in the cavity. Pat the skin dry which helps the dry rub to stick & for crispier skin.
Combine the seasonings & spices with the brown sugar if using the homemade dry rub recipe. (link below in recipe notes) Stir to mix in a small bowl. Skip this step if using premade dry rub or seasoning blend.
Using your hands, pat the dry rub all over the bird. You want to cover all the chicken skin including under the wings & on the bottom. Press it on so it stays as much as possible.
Once the smoker reaches 225°F (107°C), place the chicken on the smoker grate, breast side up. Close the lid and let the chicken cook in the smoker. No need to open the lid until it is close to done and you need to check the meat temperature. No spraying vinegar or spritzing - EASY!
Maintain the heat of the smoker so it stays close to 225°F (between 200 -250° is ideal). If you need to adjust it at times, try these steps to increase or decrease the temperature:Temperature too HOT; close any openings or flue damper.Temperature too COOL; open the damper or add more wood to the firebox.
A 4-pound chicken will take roughly 3 hours to cook at 225°F (107°C). Check the chicken for doneness around the 2 hour and 45 minutes mark. An instant-read thermometer should read 165°F (74°C) when it is done.
Carefully remove the hot chicken from the smoker grate using sturdy BBQ tongs or heat-resistant smoker gloves. Place it in a rimmed dish or platter so that any juices stay in the plan. Tent loosely with foil and let it rest.
After the chicken has rested for 15 minutes, place it on a cutting board to carve. Slice the breast and remove the wings and legs. Slice or dice the thigh meat under the chicken.