Delicious, smoky, tender, juicy, & flavorful, a Whole Smoked Chicken delivers on every level. There is something beautiful about a whole smoked chicken. The crispy skin, the tender breast, or the juicy drumstick. Whatever you choose, you are in for a treat.
In our family, a quick and easy takeout dinner is rotisserie chicken. Between myself, my wife, and my six kids, there is a part of the chicken that each person prefers. It helps appease that picky eater. So smoking a whole chicken for the family makes a lot of sense in our house. The smoke flavor kicks up a classic roast chicken to a whole new level.
Another reason I like to cook the whole bird is presentation. Whether it is a holiday meal, a formal gathering, a celebration, or an intimate romantic dinner. The presentation of this smoked whole chicken recipe is beautiful. And based on the dinner attendees, you can purchase a smaller or larger bird. This really is a pretty versatile option for dinner.
Make sure to try Smoked Chicken Legs and Traeger Chicken Thighs next!
Ingredients
Chicken - A good estimate is at least 12 to 16 oz per person.
Butter - Salted butter is key to helping keep the chicken moist and get that skin crispy. It also adds a wonderful flavor to the meat.
Salt and Black Pepper - Proper seasoning is key to getting that perfect bite. Seasoning thoroughly inside and outside is important for a delicious bird.
BBQ Sauce - I was going for yummy, sticky, bbq chicken. You can use your favorite BBQ sauce or try our sweet bbq sauce.
How to Smoke a Whole Chicken
Step One: Prepare the bird. If you purchased a frozen chicken, make sure to thaw it before cooking. Remove it from the packaging and take out anything from the cavities. Many times your bird may come with organ meat and the neck stowed away in the cavity. You can use these for soup or gravy, otherwise, you can disregard them. Rinse the chicken with cold water and pat it dry with paper towels.
Step Two: Using a sharp knife, make a few incisions straight into the breast and legs. Make wedge-shaped slices of butter and gently shove the butter into the incisions. This butter will melt and baste as it slowly smokes, equaling the most juicy chicken. For any remaining butter, rub it all over the outside of the chicken and tuck it under the skin as well.
Step Three: Generously season the outside and inside of the chicken with salt and black pepper. Then use kitchen twine to tie the legs together and tuck them into the body of the bird. This is important. If we let the chicken wings and legs just kind of lay spread out, they will easily dry out as the chicken smokes because they will cook much faster than the internal breasts of the chicken. I smoke the chicken breast-side up.
Top Tip
I recommend leaving a meat thermometer in the chicken as it cooks to monitor the internal temperature. Place it in the thickest part of the breast. When it reaches 165°F, I recommend using an instant read thermometer to test different areas of the chicken to ensure it is cooked evenly. Check the leg, thigh, and breast for doneness.
Step Four: Place the chicken directly onto the grill grate into a preheated smoker and smoke at 225°F for about 3 hours or until the internal temperature reaches 165 degrees Fahrenheit. The cooking time will vary a bit based on the size of your chicken.
If you are going for a BBQ-flavored bird, you can start mopping it with BBQ sauce at about the two-hour mark. I don't recommend applying BBQ sauce before that to give the smoke time to really build up a nice flavor first.
I like some of the fruit woods for poultry. I find the best wood is cherry or apple wood for a whole chicken. If you are using wood chips, it is very easy to create a mix with fruit woods, and then maybe add some maple, hickory, or mesquite. For this smoker, I went with cherry wood pellets in my Traeger pellet smoker. I do like the Traeger grill for these smokes. It allows me to really control the temperature with little effort.
Step Five: Once the chicken's internal temperature reaches 165°F on an instant-read thermometer. Remove it from the smoker and let the chicken rest for ten minutes before carving it.
Top Tip
I like to place a drip tray under the chicken as it cooks so that all the juices don't make a complete mess of my smoker. You can then also use those juices if you were looking to serve gravy with the whole smoked chicken.
Variations
Dry Rub - If you prefer a dry rub, one of my favorites is simply equal parts of garlic powder, salt, smoked paprika, onion powder, and black pepper. If you prefer a spicy rub, you can also add chili powder and a pinch of cayenne pepper to the rub. Add a little brown sugar for sweetness.
Common Questions
What to serve with Smoked Chicken?
Any of your favorite side dishes! Smoked Mac and Cheese, or a smoked potato or sweet potato, are great choices. If you are going smaller and lighter for Thanksgiving, this whole chicken is a perfect centerpiece.
As the smoker is cooking the chicken, it is also easy to add some sides right into the smoker with a similar cook time. Several vegetables like onions, carrots, and peppers can all be smoked instead of roasted in the oven. You can also cook your cornbread and desserts in the smoker.
How to Use Leftover Whole Smoked Chicken
Even if you aren't going to eat the whole smoked chicken for your meal, don't worry. The leftovers are easy to use. Just store in an airtight container in the fridge for up to 5 days and use them as desired.
I like to turn my leftover chicken into a delicious Cranberry Pecan Chicken Salad. You can also add the chicken to a soup, salad, or sandwich. The smoky flavor gives any of these an added depth of flavor.
We also use leftover chicken in casseroles, tacos, and quesadillas. Try it in this Ultimate Chicken Casserole Recipe. Or add it to this Boursin pasta.
Recipe
Smoked Whole Chicken
Equipment
- Traeger Grill or other smoker
Ingredients
- 4.2 lbs whole chicken
- 2 tablespoon salt
- 2 tablespoon pepper
- 4 tablespoon butter
Instructions
- If you purchased a frozen chicken, make sure it is thoroughly defrosted. Remove from packaging, and discard any organs, neck, or giblets that may be in the cavities of the chicken. Rinse the bird with cold water then pat dry with a paper towel. Set the chicken onto a large cutting board or backing sheet.
- Cut thin slits into the breasts, thighs, and legs of the chicken and insert slanted slices of butter. Then rub any remaining butter under and over the skin to ensure crispy chicken skin. Thoroughly season with salt and black pepper, inside and outside the bird.
- Place the chicken directly on the grates in a preheated smoker. Smoke at 225°F for about 3 hours or until the internal temperature of the chicken reaches 165°F. Then remove the chicken from the smoker and let it rest for 15 minutes before carving it.
Nutrition
Like what you see? Follow us on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published September 16, 2022. Revised and Republished September 5, 2025.
Comments
No Comments