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Weekend Smokers · Hot & Fast
Smoked Whole Chicken

Crispy skin, juicy pull-through meat, and a smoke ring that makes it look like you know exactly what you're doing.

Prep15 min
Dry BrineOvernight
Cook Time2–3 hrs
Temp275–300°F
Serves4
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What You Need
  • 1 whole chicken, 4–5 lbs
  • Kosher salt — for dry brine
  • Your favorite BBQ rub
  • 2 tbsp butter, softened
  • Olive oil
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Cherry or apple wood
  • Probe thermometer
How to Do It
1
Dry brine the night before. Pat the chicken dry, then salt it all over — under the skin too if you can get in there. Set it uncovered in the fridge overnight. This is what gives you crispy skin. Don't skip it.
2
Pull the chicken out 30 minutes before cooking. Push softened butter under the breast skin with your fingers. Coat the outside in a thin layer of olive oil, then hit it all over with your rub.
3
Get your smoker to 275–300°F — hotter than a brisket cook. Lower temps on chicken = rubbery skin. Cherry or apple wood works great here. Both add color and a mild sweet smoke that doesn't overpower the bird.
4
Place breast side up on the grate. Insert your probe into the thickest part of the breast without touching bone. Close the lid and leave it alone for the first 90 minutes.
5
When the breast hits 155°F, check the skin color. If it needs more color, crank the heat or finish over direct flame for 5–8 minutes. You're looking for deep mahogany, not pale tan.
6
Pull at 165°F in the breast. Rest 10 minutes tented with foil. Carve and serve — thighs, drumsticks, and breasts all holding their juices.
Kevin's note: The overnight dry brine is the move most people skip and then wonder why the skin won't crisp. Give it the time. A chicken that sat in the fridge uncovered overnight is a totally different cook than one you seasoned an hour before.
Gear We Use for This Cook
🔥 Masterbuilt 40" — holds temp steady at 300°F without babysittingView on Amazon →
🌡 ThermoPro TP25 — hit 165°F exactly, every timeView on Amazon →
🪵 LIZZQ Pellet Tube — pack it with cherry pellets for deep color and mild smokeView on Amazon →