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whole smoked chicken on plate with glass of wine

Slow Smoked Whole Chicken

  • Total Time: 4 hours 10 minutes


This whole smoked chicken is covered in a fragrant homemade spice rub and smoked low and slow. You’ll get a tender, juicy chicken every time and it’s so simple to do!


Units Scale
  • 5 lb whole chicken (neck and gizzards removed)
  • 1/3 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp Kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp mustard powder
  • 1/4 tsp cayenne (optional)


  1. To a small mixing bowl, add salt, pepper, and assorted dry spices for the dry rub. Stir well to combine.
  2. Preheat the smoker to 250 degrees F. Add apple wood chips or wood chips of your choice to your smoker.
  3. Remove the chicken from the packaging and pat dry. Tuck the wings underneath the body of the chicken and tie the legs together using butcher’s twine.
  4. Place your chicken into the disposable aluminum pan (or roasting pan) and cover your bird with the spice rub. Be sure to also add some of the seasonings directly onto the meat underneath the skin by pulling the skin up and away from the meat.
  5. Place your dry-rubbed chicken in the smoker and close the lid. Smoke for 3 and a half to four hours or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Your wood chips will need replenishing about halfway through the cooking time, so keep an eye on your smoker.
  6. Take the chicken out of the smoker and allow it to rest for 10 minutes be carving.
  7. Place the chicken on a platter or plate and garnish with more seasoning or sauce of your choice if desired. Carve the chicken, then serve.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours