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Smoked Whole Chicken

Smoked Whole Chicken Recipe

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Master smoked whole chicken with our recipe - incredibly moist meat, crispy skin, and that perfect smoke ring. Easier than you think, tastier than imagined!
Course Main Course
Prep Time 30 minutes
Cook Time 4 hours
Dry Brine 8 hours
Servings 4

Ingredients

  • 1 whole chicken 4-5 lbs
  • 3 tablespoon Diamond Crystal kosher salt or 2 tablespoon Morton's
  • 1 teaspoon baking powder aluminum-free
  • 2 tablespoon smoked paprika
  • 1 tablespoon dark brown sugar
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne optional
  • Wood chunks/chips apple, cherry, pecan, or hickory

Instructions

  • Spatchcock the chicken by removing backbone, flipping over, and pressing flat.
  • Mix salt and baking powder; apply all over chicken. Refrigerate uncovered on a wire rack for 8-12 hours.
  • Combine spice rub ingredients. Apply generously to chicken. Let sit at room temperature for 30-60 minutes.
  • Preheat smoker to 225-250°F. Add wood chunks/chips.
  • Smoke chicken skin-side up for 1.5-2 hours.
  • Increase smoker temperature to 375-400°F. Continue cooking until breast reaches 160-163°F and thigh reaches 170-175°F (about 45-75 more minutes).
  • Rest for 10-15 minutes before carving.

Notes

  • DO NOT skip the spatchcocking - it's essential for even cooking and crispy skin.
  • The type of kosher salt matters! Diamond Crystal and Morton's have different crystal sizes.
  • The two-stage cooking process is critical: low temp for smoke flavor, high temp for crispy skin.
  • Always cook to temperature, not time. Invest in a good instant-read thermometer.