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Smoked Whole Chicken (Juicy, Flavorful & Easy)

Smoked whole chicken is a simple and flavorful dish that delivers tender, juicy meat with delicious smoky flavor in just 2 hours. By spatchcooking (butterflying) the chicken so it lays flat, it cooks more evenly and in less time while allowing the skin to become crisp. With a simple seasoning rub everyone has in their pantry and slow smoking, this recipe creates a perfectly cooked chicken that's ideal for family dinners, meal prep, or backyard barbecues.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: BBQ, Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Video

Ingredients
  

  • 1 Whole Chicken
  • 2 Tbsp Olive oil
  • 1 Tbsp Smoked paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 Tbsp Salt
  • 1 Tbsp Black pepper
  • 1 Tbsp Dried thyme
  • 1 Tbsp Dried oregano

Equipment

  • 1 Smoker

Method
 

  1. Heat up The Smoker: - Heat up the smoker by using charcoal 250F (121C). Good wood choices include: Hickory, Applewood, Cherry, or Oak. I always use the apple woods chips with hardwood charcoal. Avoid over-smoking. Thin blue smoke is what you’re after, not thick white clouds. I use the Louisiana Egg smoker and it turns out every single time to perfection.
  2. Cut the Chicken: - For this recipe, the chicken is spatchcooked, which means the backbone is removed so the chicken lays flat. This helps the chicken cook more evenly and allows the skin to get crispier when smoking. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely.
  3. Flatten the Chicken: - Flip the chicken over so the breast side is facing up. Press firmly down on the breastbone with your hands until the chicken flattens.
  4. Prepare the Chicken: - Pat the chicken dry with paper towels. This helps the skin crisp up while smoking. Rub the entire chicken with olive oil, then coat evenly with seasoning mixture.
  5. Smoke the Chicken: - Place the chicken directly on the smoker grates, breast side up. Smoke for 2 hours, or until the internal temperature reaches 165F (74C) in the breast and 175F (79C) in the thighs.
  6. Rest Before Serving: - Remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This helps keep the juices inside the meat.