Ingredients Meat + Poultry Chicken Whole Chicken Whole Smoked Chicken 5.0 (2) 2 Reviews A homemade rub and overnight salt dry brine make this a can’t-miss smoked chicken. By Nicole Hopper Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Food & Wine's Editorial Guidelines Published on July 24, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer Active Time: 30 mins Chill Time: 12 hrs Total Time: 14 hrs 30 mins Servings: 6 Smoking a whole chicken might seem complicated but let us assure you, it’s not. Plus, the results aren’t just delicious, they’re impressive. For this recipe, we spatchcock the chicken for even cooking and salt dry brine it overnight to help the skin crisp up despite the low cooking temperature. The simple dry rub has garlic, onion, cumin, and brown sugar, but feel free to use your favorite barbecue dry seasoning you have in your pantry. Smoking the chicken at 275°F means the chicken stays moist and cooks long enough to absorb a good amount of smoked flavor without being too smoky. Near the end of the cooking time, the chicken is basted with some butter to help the skin brown and crisp a bit. What you’re left with is a perfectly cooked chicken that’s super juicy, tender, and flavorful. Serve with mac and cheese, baked beans, and a crisp green salad. Frequently Asked Questions How do I know if my chicken is fully cooked? Using an instant-read thermometer is key for making sure your chicken reaches 165°F in the breast and 175°F in the thigh. Even once it’s reached temp, the chicken may have a pinkish hue. This doesn’t mean it’s undercooked though - it’s just a reaction with the smoke. Rely on a thermometer here, not visual cues of doneness. Can I use a pellet smoker? To use a pellet smoker, fill the hopper of a pellet grill with hickory pellets. Prepare pellet grill for indirect smoking, set temperature to 275℉, and let preheat for 15 minutes with lid closed. Proceed with the recipe as directed. Notes from the Food & Wine Test Kitchen If you want even crispier skin, you can transfer the chicken to direct heat and grill for the last few minutes. Or just pop it under the broiler just before serving. Make ahead The dry rub can be stirred together up to one week in advance and stored in an airtight container at room temperature. Ingredients 1 (4-pound) whole chicken, giblets removed 1 tablespoon kosher salt 2 teaspoons light brown sugar 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon granulated garlic 1 teaspoon granulated onion 1/2 teaspoon cayenne pepper 1 tablespoon extra-virgin olive oil 2 to 3 hickory wood chunks 3 tablespoons unsalted butter, melted Directions Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove and discard backbone. Turn chicken, breast side up, and open underside of chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks. Tuck wing tips under chicken. Pat chicken dry. Sprinkle chicken evenly with salt. Place on a wire rack placed inside a rimmed baking sheet. Refrigerate, uncovered, for at least 12 hours or up to 36 hours. Stir together brown sugar, black pepper, cumin, garlic, onion, and cayenne in a small bowl. Gently blot chicken skin to remove excess moisture. Rub chicken evenly with olive oil. Sprinkle spice mixture evenly over chicken. Set chicken aside at room temperature while preparing smoker. Prepare charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 275°F. Maintain temperature inside smoker until smoke is burning cleanly, 15 to 20 minutes. Place hickory chunks on coals, and set an empty drip pan underneath grates. Place chicken on grates, breast side up, and close lid. Smoke, undisturbed, for 1 hour, 30 minutes, maintaining temperature at 275°F. Gently baste chicken with melted butter. Smoke for 15 more minutes, and baste once more with butter. Smoke until a thermometer inserted into thickest portion of breast registers 165°F and thigh registers 175°F, 15 to 45 more minutes. Transfer chicken to a cutting board, and let rest for 15 minutes. Carve as desired, and serve. Rate It Print