Name: Smoked Whole Chicken
Total time: 240 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole whole chicken; 1.5 tbsp kosher salt; 1 tbsp light brown sugar; 1 tbsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1 tsp baking powder; 1 tbsp avocado oil; 1 whole lemon; 4 clove garlic; 3 count apple wood chunks

← Recipes · Smoked · Smoked Whole Chicken

470 cal44g protein3g carbs31g fat940mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Smoked Whole Chicken

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Smoked240 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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whole chickenabout 4 to 5 lb, giblets removed1 whole

kosher salt1.5 tbsp

light brown sugar1 tbsp

smoked paprika1 tbsp

garlic powder2 tsp

onion powder1 tsp

black pepperfreshly ground1 tsp

baking powderhelps the skin crisp1 tsp

avocado oil1 tbsp

lemonhalved1 whole

garlicsmashed4 cloves

apple wood chunksfist-sized, for the smoker3 count

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1The day before: pat the chicken very dry inside and out with paper towels. Stir together the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper and baking powder.

2Loosen the skin over the breasts and thighs with your fingers and rub some of the seasoning directly on the meat. Rub the rest over the skin and inside the cavity, covering every surface.

3Set the chicken on a wire rack over a rimmed baking sheet and refrigerate uncovered for 8 to 24 hours. The air dries the skin, and the salt seasons the meat all the way through.

4Heat the smoker to 250°F. Add the apple wood chunks according to your smoker's setup and wait until the smoke thins to a pale, steady wisp before the chicken goes in.

5Brush the chicken lightly with avocado oil and tuck the lemon halves and smashed garlic into the cavity.

6Put the chicken in the smoker breast-side up, with the probe of an instant-read thermometer in the thickest part of a thigh without touching bone. Smoke for about 2 to 2½ hours, until the thigh reads 155°F. Don't open the lid more than you need to.

7Raise the smoker temperature to 425°F, or move the bird to a hot oven or grill if your smoker won't climb that high. Cook 20 to 30 minutes more, until the skin is crisp and deeply browned, the breast reads 160°F and the thigh reads 175°F.

8Rest the chicken on a cutting board for 15 minutes. Pull out the lemon and garlic from the cavity and discard them, then carve and serve.