Pitboss Smoked Whole Chicken Recipe (Lexington Pitboss 540)

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen offers a leaner option, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika provides flavor without the smoky aspect.

wood chips (hickory or apple)

💰Cheaper: mesquite chips

Mesquite chips are often more readily available.

Spatchcock the chicken by cutting down the back with kitchen shears to allow for even cooking.

Rub the chicken with avocado oil for a binder and to help the skin get crispy.

Sprinkle all-purpose seasoning and Killer Hogs barbecue rub on the chicken.

Place the chicken on the smoker breast side up.

Prepare a mop sauce with 1.5 cups apple cider vinegar, black pepper, brown sugar, red pepper flakes, and barbecue sauce.

Add 1 tablespoon of beef tallow and lemon to the mop sauce.

Put the mop sauce on the smoker alongside the chicken to develop smoky flavor.

Mop the chicken with the sauce every 30 minutes until it reaches an internal temperature of 130°F.

Increase the smoker temperature to 300°F to crisp the skin.

Cook until the chicken reaches 165°F in the breast and 175°F in the thighs.

Let the chicken rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: