Smoked Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
312 kcal
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Course
Main Course
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Cuisine
American
Smoked Chicken
Description
This smoked chicken recipe begins with an optional brine soak for 24 hours to enhance moisture and tenderness. After brining, the chicken is dried and the legs are tied together with kitchen twine to maintain shape during cooking. The wings are tucked underneath to prevent burning. The entire chicken, including under the loosened skin, is coated with a BBQ spice rub to infuse flavor throughout.
The chicken is then smoked at a steady temperature of 250°F using applewood or another preferred wood to impart a gentle smoky aroma. The smoking time ranges from about 3.5 to 4.5 hours until the internal thigh temperature reaches 165°F, ensuring safe and cooked-through meat. Replenishing wood chips during cooking maintains smoke generation. Smoking at low heat cooks the chicken evenly and enhances flavor while preserving juicy texture.
After smoking, the chicken rests for 10 minutes before carving, allowing juices to redistribute and retain moistness. The smoked exterior is seasoned and flavorful, pairing well with simple garnishes such as fresh parsley. Using a disposable aluminum pan and cooking spray helps reduce cleanup and prevents sticking during the smoking process.
Ingredients
- 1 recipe chicken brine optional but recommended
- 4-5 lb chicken whole
- 1/4 cup bbq spice rub
- parsley optional, for garnish
Instructions
- Prepare the chicken brine as directed in the brine recipe (link is in the ingredients list). Brine the chicken for 24 hours.
- If you're short on time, you can skip brining the chicken and still have a good result.
- Preheat the smoker to 250 degrees F. Load the smoker with apple wood chips or wood chips of your choice.
- Remove the chicken from the brine and pat dry. Tuck the wings underneath the chicken and tie up the legs with kitchen twine.
- Place the chicken in a disposable aluminum pan and coat the chicken with the spice rub. Be sure to loosen the skin and rub some of the seasoning directly onto the meat underneath the skin.
- Place the chicken in the smoker. Smoke for 3.5-4.5 hours or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. You will need to replenish wood chips during the cook time, so keep an eye on your smoker.
- Remove the chicken from the smoker and let it rest for 10 minutes.
- Place the chicken on a platter. Garnish with parsley if desired. Carve the chicken, then serve.
Notes
- Use cooking spray on the pan to prevent sticking and ease cleanup; disposable aluminum pans are recommended.
- Apply BBQ rub under loosened skin as well as on the surface for deeper flavor penetration.
- Maintain smoker temperature and replenish wood chips regularly to ensure consistent smoke and cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 108mg | 36% |
| Sodium | 101mg | 4% |
| Potassium | 274mg | 6% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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