Smoked Whole Chicken
A juicy whole chicken with crisp, golden, smoky skin.
Serves 6
Prep 15 min
Cook 3 hr 20 min
Ingredients
- 1 whole chicken (4 to 5 lb), patted very dry
- 2 tablespoons oil
- 2 tablespoons BBQ dry rub
- 1 teaspoon baking powder
- 1 lemon, halved
- 4 cloves garlic, smashed
- 3 sprigs thyme
Steps
Step 1. Mix the rub and baking powder, which helps the skin crisp. Rub the chicken with the oil, then the mix. Stuff the cavity with the lemon, garlic, and thyme. Chill uncovered for 2 hours.
Step 2. Heat the smoker to 275°F with apple or cherry wood.
Step 3. Smoke the chicken breast up for 2 to 2.5 hours, until the breast reaches 160°F and the thigh reaches 175°F.
Step 4. Rest 15 minutes. The temperature rises to a safe 165°F or more, and the juices run clear. Carve and serve.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.