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Masterbuilt Smoked Whole Chicken

Hey there, all you backyard grill champs and culinary adventurers! Today, we’re diving into the smoky universe of Masterbuilt Smoked Whole Chicken – it’s like a flavor explosion in your mouth, and I’ve got the scoop on how to turn that clucker into a mouthwatering masterpiece that’ll make your taste buds dance the tango!

masterbuilt smoked whole chicken

How to Make Smoked Whole Chicken on a Masterbuilt: Finger-Lickin’ Goodness in Just a Few Steps!

Alright, folks, buckle up because we’re about to take you on a culinary joyride! To whip up some seriously smokin’ chicken, follow these simple steps:

  1. Prep that Bird: Rinse and pat your chicken dry. Let’s not make it rain, shall we? Rub it down with your favorite spices – I’ll talk more about those in a sec.
  2. Fire Up the Masterbuilt: Get that smokin’ machine ready to rumble. Set it to around 225°F (107°C). Slow and steady wins the race, remember that!
  3. Chip It Up: Toss in your favorite wood chips – hickory, apple, cherry, you name it! These babies will bring the smokiness that’ll make your chicken shine like a superstar.
  4. Get Grillin’: Place your seasoned chicken on the grill racks. Close the lid and let the magic happen for about 3-4 hours. It’s like a low and slow spa treatment for poultry!
  5. Check That Temp: Use a meat thermometer to make sure that bird’s hitting a solid 165°F (74°C). Safety first, peeps!
  6. Crispy Skin Love: For that crunchy, golden skin, crank up the heat to around 375°F (190°C) and let your chicken get its groove on for another 20-30 minutes.

Best Rub To Use

Now, let’s talk about that rub game, folks! My go-to is a sassy combo of paprika, brown sugar, garlic powder, onion powder, and a pinch of cayenne pepper. This rub is like a flavor explosion that’ll take your chicken from “meh” to “heck yeah!”

Picking the Right Wood Chips: Setting the Stage for Flavor Domination!

Time to choose your wood chips, my culinary comrades! Different wood chips bring different flavors to the party. Go for hickory if you’re feeling bold, apple for a hint of sweetness, and cherry for a touch of fruity finesse. Mix and match to create your signature smoky symphony!

smoked chicken masterbuilt

Crispy Skin: The Holy Grail

We’ve all been there, right? Craving that skin that’s so crispy, it sounds like a symphony when you bite into it! Here’s the secret: after your chicken’s cooked through, crank up the heat and let it get a little sunbathing. That skin will thank you later – trust me!

Is It Done Yet? Let’s Play Detective with Our Meat Thermometer!

No one likes undercooked chicken – that’s just a recipe for disaster, my friends. When you’re checking if your bird is ready to fly, aim for an internal temperature of 165°F (74°C). Poke it with a meat thermometer, and if it hits the mark, you’re good to go!

What To Serve With It: It’s a Flavor Fiesta!

You’ve conquered the smoky kingdom, and now it’s time to build a feast that’ll make your guests do the chicken dance! Pair your smoked masterpiece with zesty coleslaw, garlic mashed potatoes, or even some grilled corn on the cob. It’s like a flavor parade marching through your taste buds!

smoked chicken recipe masterbuilt

Well, there you have it, my food-loving comrades – the ultimate guide to turning that simple chicken into a smoky sensation that’ll have your taste buds begging for an encore. From rubs to wood chips, crispy skin to side dishes, you’re now armed with all the know-how to rock that grill like a true backyard BBQ legend!

So, let’s fire up those smokers, whip out the wood chips, and let the smokin’ magic begin. Remember, life’s too short for bland chicken, and with Masterbuilt Smoked Whole Chicken, you’re in for a taste explosion that’ll have you singing its praises from the rooftops!

Thanks a million for hanging out with me, you flavor explorers. Until next time, keep it smokin’ and keep those taste buds happy. Catch you on the smoky side, folks!

Masterbuilt Smoked Whole Chicken

Get ready for a culinary masterpiece! Our Masterbuilt smoked whole chicken recipe guarantees succulent meat and irresistible smoky flavors for an unforgettable meal.

Course Main Course
Prep Time 15 minutes
Cook Time 5 hours
Servings 4


  • 1 whole chicken about 4-5 pounds
  • Wood chips of your choice hickory, apple, cherry

For the Rub:

  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper adjust to taste
  • Salt and black pepper to taste


Prepping the Chicken and Rub

  1. Rinse the whole chicken under cold water and pat it dry with paper towels.
  2. In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your flavorful rub.
  3. Sprinkle the rub generously all over the chicken, ensuring it's coated inside and out. Don't be shy, we want that flavor to shine!

Getting the Smoker Ready

  1. Fire up your Masterbuilt smoker and set the temperature to approximately 225°F (107°C). Let it preheat while you move on to the next steps.
  2. Fill the smoker's wood chip tray with your chosen wood chips. This is where the smoky magic happens!

Let's Get Grillin'

  1. Place the seasoned chicken on the grill racks of the smoker, breast side up. Close the smoker's lid – it's showtime, baby!
  2. Allow the chicken to smoke and cook low and slow for about 3-4 hours. This is when the flavors get to mingle and the chicken gets its smoky makeover.

Checking the Temperature

  1. After 3-4 hours of smokin' goodness, it's time to check the chicken's internal temperature. Insert a meat thermometer into the thickest part of the meat without touching the bone.
  2. Once the temperature hits a safe 165°F (74°C), your chicken is ready to take the spotlight. If it needs a bit more time, be patient – perfection takes time, my friends!

Crank Up the Heat for Crispy Skin

  1. Crank up the heat on your smoker to around 375°F (190°C). We're going for that dreamy crispy skin now!
  2. Let the chicken sizzle away for another 20-30 minutes, turning it occasionally to get that skin toasty and golden. This is the moment we've been waiting for!

Serve Up the Feast

  1. Carefully remove the sizzling masterpiece from the smoker using grill tongs. Place it on a cutting board and let it rest for a few minutes. The anticipation is real!
  2. Carve up the chicken into mouthwatering portions. Don't forget to admire that golden skin – it's a work of art!
  3. Serve your smoky whole chicken alongside zesty coleslaw, creamy garlic mashed potatoes, and grilled corn on the cob. This is the feast dreams are made of!
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