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Simple Smoked Whole Chicken

Shanna
Simple smoked whole chickens with a homemade all-purpose seasoning blend. Makes 2 whole chickens - servings vary.
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Prep Time 40 minutes
Cook Time 6 hours
Additional Time 15 minutes
Total Time 6 hours 55 minutes
Servings 2 whole chickens

Ingredients
  

All-purpose seasoning blend:

  • ½ cup granulated sugar
  • ¼ cup kosher salt
  • ¼ cup chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 2 teaspoon ancho chili powder
  • 2 teaspoon onion powder
  • 2 teaspoon ground black pepper

For the smoker:

  • Drip Tray:
  • 1 part cup water 1 cup or more if drip pan is big
  • 1 part apple juice 1 cup or more if drip pan is big

Additional items needed

  • smoker chips - applewood cherry, pecan, hickory
  • high temp meat thermometer

Instructions
 

  • Preheat smoker to 250 Deg F. This takes about 30-40 minutes
  • Place the chickens on a parchment lined baking sheet and let them come to cool room temp. About 30-40 min.
  • Combine the seasoning blend ingredients. Generously season both chickens. You don’t need to prep the chickens with oil or melted butter first, but can if you want to. 
  • Place in smoker. Line the drip pan with foil and fill with the water and apple juice. 
  • Place chickens next to each other on the middle smoker rack and lock up the smoker door. Fill the wood chip tray with chips of choice. 
  • Smoke the chickens for 1 hour per pound. Check chickens’ internal temp before the total time is up. You can start at 1 hour before total time. Stick thermometer into thickest part of thigh. Once it registers 180 Deg F and juices run clear, the chickens are done.
  • Remove from smoker, tent the chickens in foil and let rest for 15-20 minutes before carving and serving. 

Notes

I like to smoke 5-6 lb chickens. They tend to hold on to moisture better than smaller chickens.