I smoked a whole chicken today. This is a great way to feed a big family a delicious meal on a small budget. I roasted one chicken. You could do more then one depending on the size of your family and the size of your smoker.
I have an electric smoker. You could use whatever kind of smoker you have with the same recipe. Here’s how I make it.
- Whole Chicken
- 1/4 C Brown Sugar
- 2 T Chili Powder
- 1 T Garlic Powder
- 1 T Onion Powder
- 1 T Paprika
- 1 T Oregano
- 1/2 t Salt
Spilt chicken breast bone in half, open and lay flat, breast side down on a cookie sheet.
This helps the chicken to cook faster and evenly.
Mix all dry ingredients in a bowl
Rub thoroughly onto Chicken.
Cover with plastic wrap and let sit in fridge for a few hours.
In the meantime, prepare your smoker. I put Apple juice and Liquid Smoke in a pan to place under chicken. I cover the pan with foil for easy cleanup. You can use water or another kind of liquid.
My smoker has a tray for wood chips. If yours doesn’t, you can wrap them in foil and poke holes in the foil to release the flavored smoke. I prefer to soak my wood chips first. I used mesquite flavor.
I have a Bluetooth thermometer that I can check an app on my phone to monitor the temperature or I can just look out the window. I can also set alarms to alert me to certain temperatures. It’s pretty cool.
I place the chicken right on the rack so the smoke can flow through. I place the temperature probe into the thickest part of the meat. When it reaches 165 degrees it’s done.
After the chicken reached 165 degrees, between 2-1/2 to 4 hours depending on the size of the chicken, remove it from the smoker. Let it rest for 10 minutes. You will have the juiciest chicken if you don’t skip this step! Slice and serve.