Smoked Whole Chicken is a backyard BBQ classic—slow-smoked until tender and juicy, with golden, lightly crispy skin and deep smoky flavor. This easy smoked chicken recipe is perfect for beginners and pitmasters alike, delivering big BBQ flavor with simple ingredients.
Smoker or grill set for indirect heat
Wood chunks or pellets (apple, cherry, or hickory)
Meat thermometer
Butcher twine (optional, for trussing)
Dissolve ¼ cup kosher salt in 1 gallon water.
Submerge chicken 4–8 hours.
Rinse and pat completely dry.
Pat chicken very dry (crucial for crisp skin).
Rub with olive oil or butter.
Mix dry rub and season generously inside and out.
Stuff cavity with lemon, garlic, and herbs if using.
Tuck wing tips under and truss legs if desired.
Heat smoker to 275–300°F (135–150°C).
Use apple or cherry wood for mild smoke.
Place chicken breast-side up.
Smoke uncovered for 2–2½ hours.
No flipping needed.
Cook until:
Breast reaches 160–165°F
Thigh reaches 175–180°F
Remove from smoker.
Rest 10–15 minutes.
Carve and serve.
Smoked mac & cheese
BBQ baked beans
Grilled corn with BBQ butter
Potato salad or coleslaw
Cornbread or dinner rolls
Beer: Lager, pale ale, or wheat beer
Wine: Chardonnay, Pinot Noir, or Grenache
Non-alcoholic: Sweet tea, lemonade, or sparkling water
Higher smoking temp = better skin (avoid 225°F for chicken).
If skin needs crisping, finish over direct heat for 3–5 minutes.
Brining dramatically improves juiciness.
Avoid heavy smoke woods—chicken absorbs smoke fast.
Leftovers are perfect for sandwiches, salads, soups, or tacos.
6 servings