Smoked Whole Chicken
The trick to smoked chicken that isn't rubbery: cook it hot.
Prep 15 min · Cook 3h · Serves 4
What you need
As an Amazon Associate we earn from qualifying purchases.
Ingredients
- 1 whole chicken (4–5 lb)
- 2 tbsp oil or mayo (binder)
- 1/4 cup poultry rub
- 1 tsp baking powder (for crispy skin)
Steps
- Pat the chicken very dry. Mix baking powder into your rub.
- Coat with binder, then season all over and under the skin.
- Smoke at 275–300°F (hotter than usual — this crisps the skin).
- Cook until the breast hits 165°F and thighs 175°F, about 2.5–3 hours.
- Rest 10 minutes, then carve.
Why hot, not low-and-slow
Poultry skin turns to rubber at 225°F. Running 275–300°F renders the fat and crisps the skin while keeping the meat juicy.
FAQ
Should I spatchcock it?
Yes if you want it faster and more even — removing the backbone and flattening the bird cuts cook time and helps it cook uniformly.
Related