How to Smoke a Whole Chicken in an Electric Smoker

Smoke whole chicken the easy way with this electric smoker recipe. Prepared with a wet brine and herb BBQ dry rub, and smoked over applewood, this smoked chicken is bursting with barbecue flavor.

electric smoker chicken recipe

Put simply, the quality of the finished article is so much more superior than any other form of cooked chicken, whether that be rotisserie or store-bought. A whole smoked chicken is what you need to have in your life today. It’s moist. It’s juicy. And, yep, it’s smokey.

Cooking it in an electric smoker still captures the smokey flavors of traditional barbecue chicken. All while retain the moisture needed for good flavor, and aromas of the food, for a fully rounded plate of smoked chicken.

Times & Temperatures

Smoking the whole chicken takes 225°F (107°C) and takes about 45 minutes per pound of meat. This can take about 2-4 hours in total, but ultimately depends on when the internal temperature of the meat reaches 165°F (75°C).

electric smoker chicken recipe
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Electric Smoker Whole Chicken

Smoke whole chicken the easy way with this electric smoker recipe. Prepared with a wet brine and herb BBQ dry rub, and smoked over applewood, this smoked chicken is bursting with barbecue flavor.
Course Dinner, Main Course
Cuisine American, BBQ
Prep Time 30 minutes
Cook Time 4 hours
Total Time 5 hours

Equipment

  • Smoking wood chips (apple, peach or cherry)

Ingredients

  • 1 whole whole chicken washed
  • 3 tbsp olive oil

BBQ Dry Rub

  • 1 tbsp thyme
  • 2 tbsp chili powder
  • 2 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher/table salt
  • 2 tbsp black pepper

Instructions

  • Coat the chicken with a thin layer or olive oil. Combine all dry rub ingredients in a small bowl. Apply dry rub to chicken, working into all areas and inside the cavity.
  • Lightly pull the breast skin from the flesh. Apply the rub here too, to help get the flavors into the meat as much as possible.
  • Fire up electric smoker to 225°F (107°C). Place wood chips in wood tray drawer.
  • Place your prepared chicken in the smoker. Smoke for 4 hours, or until internal temperature has reached 165°F (75°C). Check your chicken about once every hour.

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