This whole smoked chicken recipe is a crowd-pleaser! The chicken is first brined with lemon and fresh herbs then slow smoked to perfection.
It’s easy to smoke a chicken over the grate of a wood pellet grill and today we are going to show you how! Using your smoker is a great option when you don’t want to heat up the house with the oven.
Once you have tried this smoked chicken recipe, you may not go back to your old roast chicken. This recipe makes the most tender chicken breast with a subtle, yet delicious, smoky flavor.
Too busy to make this right away?! Pin it for later! Pin this recipe to your favorite board on Pinterest and it’ll be waiting for you when you’re ready.
Our smoked whole chicken starts with the best quick chicken brine recipe. The entire chicken is brined in this for four hours at the very least.
The best way to ensure the most tender and juicy chicken breast is with this whole chicken recipe. Smoker recipes cooked at a low temperature make the most flavorful chicken with a delicate smoke flavor.
We love to smoke pretty much everything on the Traeger! You’ll want to check out our baby back ribs recipe, these smoked burgers and pork burnt ends too.
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Supplies:
- Traeger 780 Pro Smoker Grill – this is our Traeger model, it’s the perfect size for families who like to entertain! Be sure to check out all of our must have Traeger products.
- Meater Thermometer – we love this wireless meat thermometer. It connects to an app that tells you exactly when your meat is done!
- Basting brush
- Paper towels
- Aluminum foil
- Sharp knife
- Cutting board
How to cook a chicken on the smoker:
Ingredients:
- 4 – 6 pound, completely defrosted or fresh bird
- Chicken brine recipe
- 2 Tbsp butter, melted
- 1/4 cup chicken rub
Directions:
1. Prepare the chicken in brine overnight.
2. Drain the brine solution from the chicken cavity and pat the chicken dry with paper towels.
3. Add a spice rub to the chicken skin.
We like to try different poultry rubs but find the best ones have a combination of brown sugar, black pepper and garlic powder.
4. Preheat the smoker to 175 degrees F.
5. Use butcher twine to tie the wings and drumsticks to the outside of the chicken if needed.
6. Place the whole bird in the grill grates.
7. Smoke at 175 for 2 hours.
8. Adjust the temperature to 275 and smoke for an additional 1 hour or until the internal temperature of the turkey reaches 165 degrees F.
9. In the last half an hour of cooking time, baste the bird with melted butter.
10. Remove the bird from the smoker to a cutting board. Let the chicken rest for 5 minutes before carving.
Tips & tricks:
- Total cook time will depend a lot on the size of the bird. Smaller chickens will be done sooner and a large bird will take longer.
- Use the meat thermometer attached to your grill to be 100% sure the meat is cooked properly. To test the temperature of the chicken, place the thermometer in the thickest part of the breast for best results.
- Maintaining a consistent temperature in the smoker throughout the cooking process is important. Avoid lifting the lid of the grill too often.
- This cooking method works with chicken thighs, chicken legs and pretty much any cut of chicken. Just adjust the cook time accordingly.
- Leftover smoked chicken may be stored in an airtight container in the fridge for up to five days.
MORE OF OUR FAVORITE RECIPES:
- We love these grilled chicken drumsticks with our homemade bbq sauce.
- This thanksgiving turkey recipe is one that we’ve perfected throughout the years.
- Have you ever grilled chicken wings on the BBQ? They’re delicious!
This cooking method makes the most juicy chicken breast with the best crispy skin, perfect for grilling season! You’ll want to swap out your next rotisserie chicken for this delicious bird.
If you love this smoked chicken recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Whole Smoked Chicken Recipe
This whole smoked chicken recipe is a crowd-pleaser! The chicken is first brined then slow smoked to perfection.
Ingredients
- 4 - 6 pound, completely defrosted or fresh bird
- Chicken brine recipe
- 2 Tbsp butter, melted
- 1/4 cup poultry dry rub
Instructions
1. Prepare the chicken in brine overnight.
2. Drain the brine solution from the chicken cavity and pat the chicken dry with paper towels.
3. Add a chicken dry rub to the skin of the bird.
4. Preheat the smoker to 175 degrees F.
5. Pin or tie the wings and drumsticks to the outside of the chicken if needed.
6. Place the whole bird in the lit smoker.
7. Smoke at 175 for 2 hours.
8. Adjust the temperature to 275 and smoke for an additional 1 hour or until the internal temperature of the turkey reaches 165 degrees F.
9. In the last half an hour of cooking time, baste the bird with melted butter.
10. Remove the bird from the smoker to a cutting board. Let the chicken rest for 5 minutes before carving.
