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Whole Smoked Chicken Recipes

whole smoked chicken recipes

Whole-smoked chicken is a great way to cook a bird. This succulent meat is a lot tastier than rotisserie chickens. Try making your own smoke-smoked whole chicken recipe if you get tired of eating dry, bland rotisserie chicken. It's easy to make and it tastes amazing! Here are some great ideas. Enjoy! Here are some tips for brining, smoking, and scratch-cocking your chicken.


Brining chicken is one of the best ways to get juicy and smoked chicken. Brining whole chickens takes longer than brining breasts. To make a brine you will need to add 2 cups of cold liquid. After the chicken has been brined for several hour, you can place it on a Bradley pan or rack. Place ice on top to keep it cool. Your bird is ready for smoking once it has been brined.

Use a large pot to brine whole birds. You could also use a brining pouch. Use kosher salt, not table salt. It will make your chicken too salty. You can also add brown sugar to the brine to help the skin caramelize and to balance the saltiness. A whole chicken needs to be bribed for eight hours.

Once you've prepared the brine, you can put the chicken in a large bowl or pan. Combine the beer with kosher salt, brown sugar, and water. Let the chicken rest for three to twelve hours. If you prefer a more delicate chicken, you can use a brine bucket. After the chicken has been brined for a few hours, season it to your liking with dry rub.

You can smoke chicken by brining it. Brining will give the wood chips flavor. Smoked whole chickens should be able to smoke for four hours. The breast should be at 165 degrees by the end. Brining a chicken prevents dry and brittle. The process of bridging a whole bird is simple and straightforward. A brined chicken will make it a talking point in your neighborhood.


Preparing your whole smoked bird is important before you smoke it. To prevent burning, tie the wings together with kitchen twine or place them under the bird's head. Make sure you remove all giblets. The chicken can be smoked for up to 3 hours. Put the giblets aside and place the chicken on a cuttingboard. After it's cooked, serve it with barbecue sauce.

Smoking chicken can be done with any kind of wood. You have many options. The meat will taste and be tenderized if it is smoked. To avoid overcooking or undercooking, ensure that the temperature is between 215 and 250 degrees F. If you are not sure how much wood to use, check out our nutrition information. These numbers are easy to find online, or via USDA food composition databases.

Once you've decided on the wood, the next step is preparing the smoker. You will need to heat the smoker to 250 degrees Fahrenheit. This will ensure that your chicken cooks evenly. If you plan to smoke whole chickens, make sure you dress them beforehand. Tie the legs together. To prevent them drying out, fold the wings under the smoker. Use apple wood pellets if you have a Traeger.

Before smoking the chicken make sure that it has been properly seasoned. The poultry rub should also be applied inside and out. This will keep the skin of the chicken from turning leathery. The rub will provide flavor and help reduce the rubbery texture. Next, turn on the smoker and heat it to 225 to 250°F. After the smoker is fully oiled, you can begin stuffing the chicken. It can be tied with kitchen twine.


Smoked whole chicken can be made quickly and easily. First, spatchcock the chicken so that it is flat on a cutting board. First, dry rub the chicken. The chicken will then be smoked to tenderize and become moist. Enjoy the finished product with whiskey barbecue sauce. It's easy to spotcock whole smoked birds!

Smoked spatchcocked chicken can be prepared in an oven. Place the chicken on a large, rimmed baking sheet and bake for 35 to 40 mins or until the internal temperature of the chicken reaches 160F. Turn down the heat a little and cook for the last five to ten minutes at high heat. You can make the smoked spatchcock bird just like a whole bird and serve it with smoked vegetables.

After you have spatched the chicken, place it on a smoker rack. Apply the Byron’s Butt Rub. Next, smoke it for two- to three hours at 225° to 250° F. Afterward, slice the chicken and serve. This recipe makes approximately 4 pounds of chicken.

Before you start the cooking process, prepare the chicken by removing the gizzards and separating the breastbone. This can be done with a pair or sharp knife. The breast side of the chicken should be on a cutting board. Cut the spine of the chicken from top to bottom with a sharp knife. For homemade chicken stock, save the spine! You can then make a small cut in the cartilage of the breastbone to allow for easy breaking if the chicken is laid flat.

Dry rubs

There are many ways to flavor chicken. One popular way is dry rubs. A dry rub is a combination of dry ingredients like salt, pepper and spices. It goes under the skin of chicken to caramelize it. It is also a good way to add extra flavor without using a lot of liquid. These are some great dry rub ideas for whole smoked chicken.

Meatheads, this rub is great with smoked chicken. This rub is great for brined chicken, but you will need to use at least half a teaspoon of salt when cooking unbrined chicken. The rub can be stored in an airtight container if not being used immediately. It's a good way to keep it in the pantry for a quick and easy rub.

Dry rubs for whole-smoked chicken can also be added to the smoker several hours prior to smoking in order enhance their flavor. While a traditional rub should be applied at least 24 hours in advance of smoking, dry rubs are less likely to tenderize the meat. Instead, they are intended to impart flavor to the meat while smoking. Dry rubs impart the same flavor whether it is applied five to 24 hours before smoking.

Coconut sugar is a great substitute for salt. Coconut sugar is another great substitute that will provide a sweet undertone and caramelized crust to your smoked chicken. Make sure to follow all instructions for dry rub. For best results, use a small amount. Half a TBSP is enough to cook one medium-sized bird. Refrigerate the chicken until the skin is removed before grilling.

Cooking time

The internal temperature of whole smoked chicken must reach 165°F when smoking. A few factors influence this cooking time, including the size of the bird and the outdoor temperature. It can take anywhere from 45 minutes to five hours to smoke a whole chicken at 225degF. After the chicken has reached the desired internal temperature, let it rest for at most 20 minutes before you serve. No matter what size the chicken may be, it is vital to keep an eye on its internal temperature using an electric probe thermometer.

To monitor the temperature of your chickens while they are being cooked in a smoker, a digital thermometer will be useful. A wired digital thermometer with a timer function will help you monitor the temperature when you smoke whole chickens. The probe of the thermometer should read 160 to 163 degrees Fahrenheit, which is the safest temperature for all poultry. Cooking the thickest part of the bird (the thighs) should take the longest time.

To cook a whole smoked chicken, place the bird on a rack over a rimmed baking sheet. You can rub the chicken with your favorite chicken spice, inside and out. Place it in the refrigerator for 12 to 24-hours. You should dry-brine your chicken for 24 to 48 hours to ensure crispy skin. A longer dry-brining process will result in a whole smoked bird with crisper skin.

To speed up the cooking process, flip the chicken so that the breastbone faces you. You can crack the breastbone with a knife. This will make it easier for the breastbones of the chicken to be flattened on the smoker. This will allow the breastbone to cook faster, and the breastbone will be easier to pull out of the meat if the chicken is split. The breastbone should be cracked to get the full flavor.

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As an apprentice, you can start your journey to becoming a chef. Apprenticeships let you work for many years and pay no tuition fees. You can apply to become a sous-chef after you have completed your apprenticeship. Sous chefs assist cooks with tasks such as making salads, and desserts. They oversee all aspects of the restaurant's operation.

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It takes five years to become a chef. During this time, you will study basic cooking techniques and gain experience working as a kitchen assistant. You can apply for line, sous or executive chef positions after you complete your training. The salary range for a chef is between $25,000 to $60,000 per annum.

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All over the country, cooking classes are offered. Many schools offer courses on baking, pastry, or wine tasting. You can take a class at your local vocational school or community college if you are interested in learning more about cooking.

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How To

How to cook a steak

The thickness of any meat will dictate the cooking method. For example, thinner steaks are best cooked over low heat, while thicker ones need higher temperatures.

Also, don't cook them too long as it will cause loss of flavor. You should always remove the steak from the skillet when it's done. This will prevent you from burning yourself.

Cooking times vary depending on the size and degree of doneness desired. Here are some general guidelines.

Medium Rare: Cook until medium-rare, which is when the internal temperature reaches at least 145degF (63degC). This will take between 3 to 5 minutes per side.

Medium: Cook until medium. This means that the internal temp has reached 160 degrees F (71 degrees Celsius). This usually takes only 6 minutes per side.

Good Cooking: Cook the meat until it is done. This means that the internal temperature reaches 180F (82C). This normally takes 8 to 12 minutes per side.


Whole Smoked Chicken Recipes