Barbecue Smoked Whole Chicken
Once you get a taste of this succulent and juicy chicken with its delectably smoky flavor, reverting to regular grilled chicken seems impossible.
- 1 whole chicken
- 3 tbls of olive oil
- 3 tbls of smoked paprika
- 1 tbl of garlic powder
- 1 tbl of onion powder
- 1 tbl of salt
- 2 teaspoons of ground black pepper
- Wood Chips for Smoking (Apple or Hickory works best for poultry)
Start by thoroughly cleaning the chicken and patting it dry. This step is crucial as it ensures the crispiness of the skin. Always remember, dry skin equals crispy skin.
Once the chicken is clean and dry, rub it all over with olive oil. It not only adds an extra layer of flavor, but also helps keep it moist while it's smoking.
In a separate bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper. Make sure you mix it well for an even distribution of flavor.
Rub this spice mixture all over the chicken, ensuring it gets into every nook and cranny, including the cavity. From my experience, this ensures a uniform flavor throughout the chicken.
Preheat your smoker to 225°F. If you want a deeper smoke flavor, use apple or hickory wood chips. Remember to keep an eye on your smoke and heat, as maintaining constant temperature is key for a perfect smoked chicken.
Once the smoker is ready, place your chicken on the grill grates and let it smoke for approximately 3 hours. Don’t rush this process, good food takes time.
Use a meat thermometer to check the internal temperature. Your chicken is done when it reaches 165°F at the thickest part of the breast.
Remove the chicken from the smoker and let it rest for at least 15 minutes before carving. Letting it rest allows the juices to redistribute themselves, keeping the meat moist and succulent.