This is one of the most popular meals in our house! Making a smoked whole chicken is easier than it sounds and is absolutely tasty. We like to experiment with our rub flavors but there’s nothing quite like a classic smoked whole chicken with our Smoked Chicken Rub.
How to make Smoked Whole Chicken
Below is everything you’ll need to know to make the perfect Smoked Whole Chicken on your pellet grill, offset or charcoal smoker. Like how this one turns out? Give our Beer Can Chicken recipe a try next!
- Prep Time: 25 mins
- Cook Time: 3 hours
- Total Time: 3.5 hours
- Cook Temperature: 225ºF and 375ºF
- Finished Temperature: 170ºF
- Wood Flavor: Hickory
- Servings: 6-8 people
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tinfoil
- Temperature probe
- 1 whole chicken
- 2 tablespoons of olive oil
- 1 batch of Smoked Chicken Rub
- 2 tablespoons of melted butter
- Start your smoker and get the temperature stable at 225ºF.
- Coat the outside of your chicken in some olive oil and then add your preferred chicken seasoning. For extra flavor, separate the skin from the meat by sliding your hand between the two and coating the meat with seasoning.
- Place the chicken directly on the grill and smoke for 3 hours. Optionally, you can also place it on a disposable tinfoil pan to keep some of the juices.
- Baste the chicken with melted butter or drippings every 45-60 minutes to keep it moist.
- After 3 hours, increase the temperature of your smoker to 375ºF and continue to smoke until the internal temperature of the breast reaches 170ºF.
- Remove the chicken from the grill and let rest for 10 minutes.
BBQ Hero Tip: For the perfect crispy chicken skin, separate the skin from the meat during prep and make sure to get the rub between the skin and the meat for the perfect, and delicious, crispy chicken skin.