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Smoked Whole Chicken Recipe

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3.8 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings

Description

This Smoked Whole Chicken recipe delivers a tender, juicy bird with a flavorful smoky crust. Coated in a blend of stone house seasoning and optional BBQ rub, and slow-cooked in a smoker at 275°F, this chicken is perfectly crisp on the outside while moist and succulent inside. Ideal for a weekend barbecue or family gathering, it is expertly seasoned and smoked to enhance the natural flavors of the chicken.

Ingredients

Chicken and Seasoning

  • 4-5 lb whole chicken
  • 2 teaspoons cooking oil (such as vegetable or canola oil)
  • 3 tablespoons stone house seasoning (a blend of salt, pepper, garlic powder)
  • ¼ cup BBQ rub (optional)

Instructions

  1. Prep the Chicken: Remove the giblets from the chicken cavity, bring the whole bird to room temperature, and pat it dry thoroughly with paper towels to ensure a crisp skin during cooking.
  2. Season the Chicken: Spray or drizzle the chicken evenly with cooking oil. Season the entire bird, inside and out, with stone house seasoning which contains salt, pepper, and garlic powder. If desired, apply an even coating of the BBQ rub over the chicken for added flavor.
  3. Truss the Chicken: Tie the legs together with kitchen twine and tuck the wing tips securely underneath or behind the chicken’s back. This helps the chicken cook evenly and maintain a nice shape.
  4. Preheat the Smoker: Set your smoker to 275°F and allow it to come up to temperature before placing the chicken inside.
  5. Smoke the Chicken: Place the chicken breast side up on the smoker grates and cook for approximately 2 hours. After the first 45 minutes, spritz the chicken with cooking oil or butter to encourage skin crisping.
  6. Rotate and Baste: At the 1.5-hour mark, rotate the chicken to ensure even cooking and give it another spray or coating of oil or butter. Check the internal temperatures: the breast should be around 140°F and the thigh around 150°F at this stage.
  7. Final Cook and Check Temperature: Continue to smoke until the thickest part of the breast reaches 165°F and the thigh reaches 175°F, taking care not to touch bone with the thermometer for accurate reading.
  8. Rest the Chicken: Remove the chicken from the smoker and let it rest untouched for 20 minutes. This allows the juices to redistribute throughout the meat for moist and flavorful results before carving and serving.

Notes

  • Bringing the chicken to room temperature before smoking helps it cook evenly.
  • If you don’t have a smoker, an alternative method is to use a grill set up for indirect heat with wood chips for smoke.
  • Use a reliable meat thermometer to ensure food safety and perfect doneness.
  • Resting the chicken after cooking is crucial for juicy meat.
  • Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://saraflavors.com/smoked-whole-chicken-recipe/