How To Smoke A Whole Chicken? From The Fridge To The Table

Smoked chicken is the most affordable and one of the easiest ways to relish the unique taste of smoky food every day. It can serve the entire family and all it takes is to coat the bird meat in a homemade spice rub and then slow smoked to juicy perfection.

Proper thawing and brining are the prerequisites to produce juicy and tender smoked whole chicken. Once done, use a dry rub of choice, tie the chicken, and let it rest in the fridge for up to 5 hours. Prepare the smoker at 275℉ and place the chicken directly on the grates. Cook at 225-250℉ until the internal temperature reaches 165℉. Rest for 10-12 minutes before serving. 

When cooked right, home-style smoked chicken is more tender and juicy than any rotisserie chicken. Just make sure you have enough time in hand and follow the correct recipe. Here is everything you need to learn about how to smoke a whole chicken from the fridge to the table.

How Long Can Chicken Last In The Fridge?

While raw chicken can last in the fridge for 1-2 days, cooked chicken can be stored for 3-4 days at a temperature of 40 degrees Fahrenheit (or 4℃). Raw chicken has a high risk of bacterial contamination, and therefore, before cooking it, you must always look for signs of spoilage. If the chicken smells foul, has a growth of mold/fungi, or has a slimy texture on the surface, you should immediately discard it.

A whole raw chicken can be preserved in the refrigerator for up to one year. If cut into parts, you can freeze it for up to 9 months. Cooked chicken can be stored in the freezer for 2-6 months.

How To Thaw Chicken Fast?

Thawing or defrosting chicken is an important step to preserve the quality, tenderness, and texture of the meat. Letting the chicken sit for several hours at room temperature or in the fridge and giving it a cool or running water bath are the traditional ways of thawing chicken. However, if you want to thaw it fast, then here are some easy ways:

• In The Microwave:

Remove the frozen chicken from its packaging and place it in a microwave-safe container. Cover with a loose lid and use the ‘defrost function’ or bring the microwave to a 30% power level. For a whole chicken, defrost on one side for 2 minutes per pound, then flip it and continue microwaving until fully thawed.

Though defrosting in a microwave is quick, the chicken may lose some texture and taste.

• In a Hot Water Bath

According to food experts, thawing chicken in a hot water bath should be done very carefully. While the chicken is still in its packaging, just place it in a pot filled with hot water at a temperature of 140 degrees Fahrenheit (or 60℃) for about 12-15 minutes. Constantly monitor the chicken for even results.

How To Brine A Whole Chicken For Smoking

For the most tender chicken, it is always recommended to brine the chicken, especially if you are going to use dry cooking methods such as grilling, frying, pan-searing, or roasting. Brined chicken also takes less time to roast.

For brining, put the washed chicken in a solution of salt and water and let it stay for 24 hours. Since leaner meats do not have lots of fat to keep them juicy naturally, the process of brining can bring flavor deep down through the bone.

You can also try ‘dry brining’ by rubbing generous amounts of salt inside and out of the chicken and then refrigerating it for 12-24 hours.

How To Prep A Whole Chicken For Smoking

Fresh chicken with skin is always the best to get started with. Try using chicken that has not been injected or marinated. The skin should be milky white, and the flesh should be pinkish without any red spots. To prep whole chicken for smoking, follow these steps:

Step 1: Wash the chicken nicely and let the excess water drain out completely.

Step 2: Brine the chicken (recommended) for up to 24 hours.

Step 3: Coat the chicken with a layer of olive oil. This step is essential to eliminate the chances of leathery skin.

Step 4: Preparing Chicken Rub –

Dry rubs are a mixture of seasonings that is applied on the surface of the chicken to enhance its flavor. You can use both homemade or ready-made chicken dry rubs. Salt, paprika, and pepper are the basic rubs. For homemade rubs, customize according to your taste by following this guide:

• Add lemon or lime juice or orange zest to add a fresh and citrus flavor.
• Use cayenne pepper if you like your chicken to be extra spicy.
• For a herbal note, you can add spices like basil, parsley, bay leaves, thyme, sage, and rosemary to the mix.
• Add garlic powder or finely chopped garlic for a significant enhancement in flavor.
• Add brown sugar or honey for a sweet taste.
• You can also try wet rubs like rich butter based sauce, hot sauce, coconut milk, or other flavors like cajun, teriyaki, mint, mustard, and ginger.

Add the spice mixture to the skin and gently rub it on the top, on all sides, and also in the inside cavity. The general rule is to use 1 tablespoon of rub mix per pound of chicken.

Step 5: Use butcher twine to tie the legs of the chicken and tuck the wings – and your whole chicken is all ready to get into the smoker. Wrap the chicken in a plastic wrap and keep it in the refrigerator for at least 4 hours.

Choice of Wood For Smoking Whole Chicken

The choice of wood for smoking will depend on what flavor profile you are looking for. The best woods for smoking whole chicken are:

• Cherrywood – For citrus and black pepper flavor profile.
• Applewood – For apple, honey, or sweet flavor profile.
• Hickorywood – For herb-based flavor profile.

Smoking A Whole Chicken

Compared to any other meat, smoking whole chicken is the easiest. The preparation time for smoking a whole chicken is 1 day (for brining), 4 hours (for marination), and the cooking time is up to 5 hours. Here’s what you got to do:

Step 1: Preheat, the smoker to 275 degrees Fahrenheit (or 135℃).

Step 2: Unwrap the chicken. Place it directly on the grate and smoke at the recommended temp:

Smoking A Whole Chicken Temp

Whole chicken should be smoked at 225 to 250 degrees Fahrenheit. Cook the whole chicken until the internal temperature reaches 165℉ at the thickest part of the breast and that of the thighs at around 175℉. As the temperature of the smoker may drop inconsistently, always use a digital meat thermometer to constantly monitor the doneness of the meat.

Step 3: Close the smoker and smoke for around 3 to 5 hours. The bigger the size of the whole chicken, the longer it will take to cook.

Step 4: You can add more flavors by basting the chicken in the last half an hour. If you want crispy skin, increase the heat to 375℉ to 400℉ (or 190.5℃ to 204.4℃) in the last 10 minutes.

Step 5: Remove the chicken from the smoker and tent a foil on top of it. Let it rest for around 10-12 minutes before serving. Garnish with some lemon juice.

(This method is also suitable for a pellet smoker).

By following the above-mentioned method of smoking, the chicken stays extra moist and tender to the core while being super flavorful on the outside. After enjoying the freshly smoked chicken, you can use any leftovers for making other preparations, such as pan-seared chicken, smoked chicken sandwiches, lemon chicken, grilled tacos, and a variety of other delicious dishes.

Keep reading:

• How To Cook Baked Chicken Thighs?