Smoked Whole Chicken
This Smoked Whole Chicken is juicy, deeply seasoned, and smoked to perfection. With these simple steps you can easily smoke a whole chicken that taste delicious.
Servings: 6
Calories: 512kcal
Ingredients
- 1 whole chicken about 4-5 pounds
- 2 tablespoons avocado oil
For the Brine:
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- Optional: garlic cloves lemon slices, and fresh herbs (like rosemary or thyme)
For the Rub:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
Instructions
- Combine water, kosher salt, brown sugar, peppercorns, and bay leaves in a large pot. Bring to a boil, then cool to room temperature. Add optional garlic, lemon, and herbs. Submerge chicken in brine and refrigerate overnight.
- Remove chicken from brine, rinse, and pat dry. Coat with avocado oil.
- Mix smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. Rub over the entire chicken.
- Heat smoker to 225-250°F. Use wood chips like hickory, apple, or cherry.
- Place chicken in the smoker. Smoke for 3-4 hours until internal temperature reaches 165°F.
- Remove chicken and let it rest for 10-15 minutes.
Notes
- Brining: Don't skip the brining process. It's key for ensuring the chicken remains moist and flavorful during the smoking process.
- Wood Chips: Different woods impart different flavors. Apple and cherry give a sweeter, fruitier smoke, while hickory and mesquite provide a stronger, more traditional BBQ flavor. Experiment to find your favorite ones.
- Temperature: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F. Avoid overcooking, as this can dry out the meat.
- Resting the Chicken: Allowing the chicken to rest after smoking is crucial for juicy meat. It lets the juices redistribute throughout the chicken.
- Advanced Prep: You can brine the chicken two days ahead for a deeper flavor. Just ensure it's kept refrigerated and well covered.
Nutrition
Calories: 512kcal | Carbohydrates: 20g | Protein: 34g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 9596mg | Potassium: 425mg | Fiber: 1g | Sugar: 18g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg
