For your next roast dinner that surpasses the standard baked options from the grocery store, consider this recipe for whole smoked chicken. This dish features a two-step wet brine and dry rub combination that ensures a well-seasoned bird, yielding tender and incredibly moist meat.
Why Smoke a Whole Chicken?
Smoking a whole chicken adds a unique depth of flavor to the meat, requiring about the same cooking time as traditional baking. While we enjoy smoking various chicken parts, such as wings, drumsticks, and thighs, a whole chicken is ideal for feeding a larger group and is often more economical per pound. Additionally, it serves as an excellent option for meal prepping throughout the week.
Wet Brine Ingredients
To achieve a tender and juicy chicken, we recommend wet brining for a minimum of 12 hours, up to a maximum of 16 hours in the refrigerator. This recipe utilizes a modified version of our original chicken brine, which allows for a variety of flavor profiles:
- Soy sauce and kosher salt not only season the chicken but also tenderize the meat, ensuring it remains moist during smoking.
- Dark brown sugar contributes a lovely caramelized sweetness; honey can be used as an alternative.
- Fresh lemon wedges add acidity, further tenderizing the chicken. Other citrus options like limes or oranges can also be used.
- Aromatics such as green onions and garlic impart savory notes to the brine.
- A blend of fresh and dried herbs and spices, including rosemary, oregano, thyme, bay leaf, and whole black pepper, enhances the brine’s complexity. Feel free to incorporate your favorite herbs like sage, marjoram, or basil.
Dry Rub Ingredients
After brining, we apply a dry rub for an extra layer of flavor. Here are the ingredients for our dry rub:
- Kosher salt and ground black pepper form a solid base for seasoning.
- Dried spices and aromatics such as garlic powder, onion powder, smoked paprika, ground mustard seeds, and ginger powder create a rich and complex flavor profile.
- Brown sugar (dark or light) adds sweetness; avoid white cane sugar as it tends to burn more easily.
- Dried herbs like Italian seasoning contribute an earthy flavor, but you can substitute with herbs of your choice, such as basil, oregano, thyme, and rosemary.
- If you enjoy a little heat, consider adding optional spices like chipotle powder or chili flakes.
This recipe yields about ½ cup of dry rub, which is sufficient for a 5 lb chicken. You can prepare a larger batch for future smoked poultry dishes and store it in an airtight container in a cool, dark place for several months.
Type of Smoker and Wood Pellets for Chicken
For this recipe, we use a Recteq Deck Boss 590 pellet smoker, which accommodates a 5 lb spatchcocked chicken and features thermometer probes to monitor the internal temperature.
When smoking poultry, opt for wood pellets designed for chicken, turkey, or duck. Fruitwoods like pecan or lighter woods such as maple provide a pleasant smoky flavor without overwhelming the meat. Avoid stronger varieties like hickory or mesquite. For more information, explore the best wood varieties for smoking meat.
Smoke Temperature & Cooking Time
The key to roasting or grilling a whole chicken is to spatchcock it. While it may not look as appealing, this technique significantly reduces cooking time and ensures even cooking throughout the bird. A 3-5 lb whole chicken typically takes about 1 to 1.5 hours to smoke. If you choose not to spatchcock the chicken, expect a longer cooking time.
Smoke the spatchcocked chicken at 275°F for approximately 25 minutes or until the internal temperature of the drumstick reaches 100°F. Rotate the chicken 180° in the smoker to promote even cooking. At this stage, brushing neutral oil over the chicken helps crisp the skin.
After one hour of smoking (or when the drumstick reaches 195°F and the breast reaches 145°F), increase the heat to 350°F. Smoke the chicken for an additional 10 minutes at this higher temperature to achieve a golden-brown crust, stopping when the breast reaches 155°F or the drumsticks reach 205°F.
What to Serve with Smoked Chicken
Whole smoked chicken pairs wonderfully with:
