This Smoked Whole Chicken recipe is so easy to prepare and will impress your guests at any barbecue or gathering. The process of smoking the chicken infuses it with a rich, smoky flavor that pairs perfectly with the tender and juicy meat.
Whether you are just getting started with your pellet grill or are just looking to try something new, smoked whole chicken is a versatile and crowd-pleasing option for any occasion.
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Why I love smoking a whole chicken
I think that one of the easiest things to make on a pellet grill is a whole chicken. There are countless smoked whole chicken recipes out there, and this is one of my favorites. By making a simple brine recipe and cooking to temperature, the chicken turns out so juicy and delicious every time!
I love that it is great as is or the smoked chicken can be used in many other dishes, like some Smoked Buffalo Chicken Dip or to whip up some Smoked Chicken Salad with the meat!
Recipe Rundown
| Prep Time: | 15 minutes |
| Smoke Time: | 3 hours |
| Smoker Temperature: | 225° & 275° |
| Internal Temperature: | 165° |
| Wood Pellets: | Any Flavor! |
| Servings: | 4-6 |
Ingredients Needed for this Whole Smoked Chicken Recipe
- Whole Chicken- Whole chickens are typically sold fresh or frozen at grocery stores and at the butcher. They are usually labeled "young chickens".
- Water- This will make the majority of the brine.
- Beer- I love the flavor and depth that beer adds to the brine and chicken. If you want to skip it you can, see some variations below.
- Brown Sugar- The brown sugar helps enhance the flavor of the chicken but also creates a nice golden color on the skin.
- Kosher Salt- I highly recommend using kosher salt for brining. It dissolves easily in the water and you don't need to use too much. If you don't have any there are alternatives such as course sea salt and pink Himalayan salt as well.
- BBQ Rub of choice- you can use your favorite chicken rub, all purpose, or check out some of my rub recipes by signing up to our newsletter!
Alternatives for beer in the brine
If you don't want to use beer- no problem. If it's because of alcohol you can swap a non-alcoholic beer for the same flavor. If you are looking to avoid it all together you can try some chicken broth for more of a savory flavor. If you are looking for some sweetness, go ahead and use some apple juice! Or just add more water and add in some honey as a natural sweetener.
How to Prepare Your Whole Chicken for Smoking
Once you’ve acquired your chicken, it’s time for a little bit of prep work. If the giblets are still in the cavity of the chicken, remove them. Then it’s time to prepare your chicken brine.
One of the challenges many people face when they make a smoked chicken is dry meat. You can overcome this challenge by brining your chicken for 6-12 hours.
How Do You Make a Brine For Smoked Whole Chicken?
Step 1: In a large sauce pan combine 12 ounces of beer, a couple tablespoons of kosher salt, a little brown sugar, and two cups of water. Bring the brine to a boil, stir, and then remove from the heat and let the brine come down to room temp.
Step 2: Fully submerge the chicken in a brine bucket or something similar. Refrigerate and let the chicken sit in the brine for 3-12 hours.
Step 3: After 12 hours in the brine, remove the chicken from the bucket, and pat dry with paper towels. Don’t forget to get the cavity of the chicken as dry as possible too!
Seasoning a Whole Chicken
Step 4: Now that the chicken has brined, it’s time to add the rub. I don’t usually eat the skin on smoked chicken. That being said, I always add rub generously to the outside of the skin and do my best to get generous amounts of rub underneath the skin too.
How To Smoke a Whole Chicken
Step 5: Set your smoker up to cook at 225 degrees, and place the bird in the smoker.
Step 6: After the bird has cooked for an hour at 225 I turn the temperature up to 275 to finish. The smoked whole chicken is ready when the internal temp of the chicken thigh AND the breast is 165 degrees.
How long to smoke a whole chicken
Smoked Whole Chicken typically takes about 35 minutes per pound using the method I outlined above. So plan for anywhere from 3.5-4.5 hours depending on the size of your bird.
Let the Chicken Rest!
After the chicken has cooked, make sure you let it rest under loosely tented foil for about ten minutes. This gives the juices in the meat time to redistribute, and minimize the chances of having dry meat.
If you followed all the steps I outlined above your smoked whole chicken will be delicious!
If you're looking for other ways to prepare a whole chicken, be sure to check out my spatchcock chicken or my Smoked Beer Can Chicken recipe! Looking for a weeknight chicken recipe? Check out my smoked chicken tenders.
Smoked Whole Chicken
Equipment
- Brine Bucket
Ingredients
Brine
- 12 ounces Beer
- 2 tbsp kosher salt
- 1 tbsp brown sugar
- 2 cups water
Chicken
- 1 Whole Chicken Giblets Removed - Free Range Organic if possible
- 1 tbsp bbq rub
Instructions
- If the giblets are still in the cavity of the chicken, remove them
- Prepare the brine using all of the brine ingredients in a brine bucket
- Place the whole chicken in the brine. Add a few cups of water to the brine to make sure the whole chicken is completely covered.
- I like my whole chickens to brine for 12 hours, but you will experience a juicier cook if you let the chicken brine for as little as 3 hours.
- Remove the chicken from the bucket, and pat it dry with paper towels.
- Add rub generously to the outside of the skin
- Do your best to get generous amounts of rub underneath the skin too.
- Set your smoker up to cook at 225 degrees, and place the bird in the smoker.
- After the bird has cooked for an hour at 225 turn the temperature up to 275 to finish.
- The smoked whole chicken is ready when the internal temp of the chicken thigh AND the breast is 165 degrees.
- Let the chicken rest for ten minutes before slicing and serving
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