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whole smoked chicken on wire rack

Whole Smoked Chicken

Whole smoked chicken coated with a delicious rub then smoked low and slow to a rich smoky flavor with a flavorful crust.
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Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 236kcal
Author: Marwin Brown

Ingredients

  • 3 pound Whole Chicken
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Ground Allspice
  • ½ teaspoon Annatto Powder

Instructions

Prepare the chicken

  • Pat dry the chicken using a folded paper towel. Spatchcock the chicken then rub the spice generously all over the entire chicken including the cavity.
  • Place the chicken on a large plate or in a baking pan. Cover with plastic wrap. Marinate or dry brine chicken overnight in the refrigerator.

Smoke the chicken

  • Preheat your smoker to 225°F. While the grill is heating allow the chicken to come to room temperature.
  • Setup the grill/smoker for indirect heat. Add the chicken cavity side down. Close the lid and smoke for 2 hours.

Crisp the chicken skin

  • Once the internal temperature of the chicken reaches 160 degrees remove the chicken from the grill. Increase the grill to 325 degrees F thenadd the chicken back for another 15 minutes to crisp the skin. Alternatively you can fry the whole bird for just a few minutes assuming you have a big enough fryer.
  • Allow the chicken to rest about 10 minutes before carving.
  • Serve with more of the dry rub spice mixture.

Video

Notes

  • Brining your chicken before smoking can help keep it moist and tender. To brine your chicken you can use a wet or dry brine. I used a dry brine but you could use a wet one then just season with the dry spices just before smoking.
  • For a crispier skin, you can finish the chicken on a hot grill for a few minutes after smoking.
  • You can also experiment with different wood chips and dry rubs to create your own unique flavor profile. In addition to the recommended rub you could add spices like cayenne pepper or chili powder for more kick and color.
  • When smoking poultry, it's important to ensure that the internal temperature reaches 165°F to ensure that it's safe to eat.
  • Don't rush the process, smoke meat at the recommended temperature and be patient. Smoking meat is a skill no doubt, but the virtue of patience is a must for achieving the best smoky tender meat.

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 464mg | Potassium: 220mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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