Description
Juicy, smoky BBQ chicken made from scratch! This recipe uses a flavorful dry rub and slow smoking to create a tender and delicious bird.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), giblets removed
- 2 tablespoons olive oil
- 2 tablespoons BBQ dry rub (see recipe below or use your favorite)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wood chips (hickory, apple, or a blend are great)
- Water (for the water pan, if your smoker has one)
- BBQ sauce (your favorite brand or homemade)
Instructions
- Pat the Chicken Dry: Use paper towels to thoroughly dry the chicken, inside and out.
- Apply Olive Oil: Rub the entire chicken with olive oil.
- Mix the Dry Rub (if making your own): In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Mix well.
- Season Generously: Liberally apply the BBQ dry rub all over the chicken, including under the skin if possible.
- Let it Rest (Optional, but Recommended): Wrap the seasoned chicken in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Choose Your Wood: Select your wood chips (hickory, apple, or a blend).
- Soak the Wood Chips (Optional): Soak wood chips in water for about 30 minutes.
- Prepare the Smoker: Prepare your smoker according to the manufacturer’s instructions. Fill the water pan (if your smoker has one) with water, add the wood chips, and set up the heat source.
- Preheat the Smoker: Preheat the smoker to a temperature of 225-250°F (107-121°C).
- Place the Chicken in the Smoker: Place the chicken directly on the smoker grate.
- Maintain Temperature and Smoke: Maintain the smoker temperature between 225-250°F (107-121°C) throughout the smoking process. Add more wood chips as needed to maintain a consistent smoke. Check the water level in the water pan periodically and refill as necessary.
- Smoke for 3-4 Hours: Smoke the chicken for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to accurately measure the temperature.
- Baste with BBQ Sauce (Optional): During the last 30-60 minutes of smoking, you can baste the chicken with your favorite BBQ sauce. Baste every 15-20 minutes for the best results.
- Check for Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The juices should also run clear when you pierce the thigh with a fork.
- Rest the Chicken: Remove it from the smoker and let it rest for at least 15-20 minutes before carving. Tent the chicken loosely with foil to keep it warm while it rests.
- Carve and Serve: Carve the chicken and serve immediately.
Notes
- Don’t Overcrowd the Smoker: Make sure there’s enough space around the chicken for the smoke to circulate properly.
- Use a Meat Thermometer: A meat thermometer is essential for ensuring that the chicken is cooked to a safe internal temperature.
- Maintain a Consistent Temperature: Maintaining a consistent temperature in the smoker is key to successful smoking.
- Don’t Open the Smoker Too Often: Opening the smoker too often will cause the temperature to fluctuate, which can prolong the cooking time.
- Experiment with Different Wood Chips: Different types of wood chips will impart different flavors to the chicken.
- Brining the Chicken (Optional): For an even more moist and flavorful chicken, consider brining it for several hours before smoking.
- Spatchcocking the Chicken (Optional): Spatchcocking involves removing the backbone of the chicken and flattening it out. This allows the chicken to cook more evenly and quickly.
- Prep Time: 20 minutes
- Cook Time: 180 minutes