The beginning of September and Labor Day weekend is coming up soon! I’ve got the perfect recipe for you for this long weekend – a whole smoked chicken!

The hubby got a smoker last Christmas and we’ve been trying to use it more often. He’s made a few smoked things and today I’m sharing one of our new favorite recipes with you.

This might just be my absolute favorite chicken recipe to date. It comes out so juicy and tender with just the right amount of smokey flavor. This bird is cooked low and slow for about 3-4 hours then pulled off and tented for a few minutes before carving and serving.

It’s so tender that it actually just falls off the bone so you could just pull it if you prefer or slice it like we did for the images. My kids absolutely love this chicken also and eat every single bite when we make it.

What is Whole Smoked Chicken?

Smoking a whole chicken is a time-honored tradition that infuses the meat with a rich, smoky flavor while keeping it incredibly juicy. This method involves brining the chicken to enhance its moisture and seasoning it with a dry rub before slow-cooking it in a smoker. The result is a tender, flavorful bird that’s perfect for any occasion.

Why You’ll Love this Recipe

• Flavorful Brine: The brine, made with apple cider, brown sugar, and honey, adds a sweet and tangy flavor to the chicken.
• Juicy and Tender: Brining ensures the chicken stays moist throughout the smoking process.
• Easy to Follow: With clear, step-by-step instructions, even beginners can achieve delicious results.
• Versatile: This smoked chicken can be served on its own, in sandwiches, or as part of a larger meal.

Ingredients

Brine

• Water & Apple Cider: These form the base of the brine, ensuring the chicken remains moist and tender.
• Apple Cider Vinegar: Adds a tangy flavor that complements the sweetness of the apple cider.
• Light Brown Sugar & Honey: These sweeteners balance the saltiness and add a subtle caramelized flavor.
• Kosher Salt: Essential for seasoning and tenderizing the chicken.
• Bay Leaves: Infuse the brine with a mild, herbal aroma.

Chicken

• Whole Chicken: A 3-4 lb bird is ideal for smoking, ensuring even cooking and a juicy result.
• Dry Rub Seasoning: A blend of spices that adds a burst of flavor and forms a delicious crust during smoking.

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Substitutions & Additions

• Apple Cider: If you don’t have apple cider, you can use apple juice as a substitute.
• Brown Sugar: Light brown sugar can be replaced with dark brown sugar for a deeper molasses flavor.
• Dry Rub: Feel free to use your favorite store-bought dry rub or make your own blend of spices.

How to Make this Recipe

Start by heating a stockpot over medium-low heat and add water, apple cider, apple cider vinegar, brown sugar, salt and honey. Stir to combine and cook just until the sugars and salt dissolve.

Remove from heat and either place in the refrigerator to cool or add a ton of ice to cool it down.

Once the brine mixture is completely cool, add the whole chickens to a large stockpot and pour over the brine mixture. Fill the rest of the pot with water just to cover the birds completely.

Place in the fridge for at least 6 hours or overnight but no more than 12 hours. After brining, drain the brine off and pat the chickens mostly dry with some paper towels. Generously sprinkle with your favorite dry chicken rub.

Preheat your smoker, filled with applewood chips, to about 275 F. Place the chickens in the smoker, breast-side down, directly on the racks.

Close the smoker and let the chickens smoke for 2-4 hours or until a thermometer inserted in the deepest part of the meat registers at 175° F.

Remove from the smoker and let it rest for about 10-15 minutes before carving or pulling and serving. The last time we made this I made a Mediterranean salad to go with it (which is coming soon!) and another time was made homemade mac and cheese.

Cooking Tips & Tricks

• Wood Chips: For a more intense smoky flavor, use hickory or mesquite wood chips.
• Thermometer: Always use a meat thermometer to ensure your chicken is cooked to the perfect temperature.
• Resting: Letting the chicken rest before carving allows the juices to redistribute, making for a juicier bite.

Serving Suggestions

Side Dishes: Serve your smoked chicken with classic BBQ sides like coleslaw, baked beans, and cornbread.

Garnishes: Add a sprinkle of fresh herbs like parsley or cilantro for a pop of color and flavor.

Leftovers: Use leftover smoked chicken in salads, sandwiches, or tacos for a delicious meal the next day.

Storage Suggestions

Refrigerate: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days.

Freeze: For longer storage, freeze the chicken in portions for up to 3 months. Thaw in the refrigerator before reheating.

Recipe FAQ

Can I use a gas grill instead of a smoker? Yes, you can use a gas grill with a smoker box to achieve a similar smoky flavor.

How do I know when the chicken is done? The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 175°F.

Can I brine the chicken for longer than 24 hours? It’s best not to brine the chicken for more than 24 hours to avoid over-brining, which can make the meat too salty.

Smoking a whole chicken is a rewarding process that yields delicious results. With this recipe, you’ll have a flavorful, juicy chicken that’s perfect for any gathering. Happy smoking!