Whole Smoked Chicken
Juicy, tender chicken with smoky flavor and beautifully crisp skin. A simple whole-chicken recipe for an easy backyard BBQ.
Wood Apple
Servings 4
Difficulty ★
Target Temp Breast 160–165°F
Thigh 165–170°F
Thigh 165–170°F
Ingredients
- 5 lbs whole chicken
- 2 tbsp olive oil
- 3 tbsp poultry seasoning
- 1 lemon (halved)
Step-by-Step
- Prepare the chicken Pat chicken dry, rub with olive oil and poultry seasoning, and stuff the cavity with lemon halves.
- Start smoking Set the smoker to 275°F (135°C) to immediately start smoking and cooking.
- Insert the meat probe Insert a meat probe into the deepest part of the thigh, avoiding the bone. (Pro1/Pro2 only)
- Smoke the chicken Smoke until the thigh reaches 165–170°F and the breast reaches 160–165°F.
- Rest and carve Rest for 15 minutes before carving.
BBQ Tip
Slightly higher thigh temp (165–170°F) ensures a better texture in American BBQ.
