Pit Boss Lexington 500 | Perfectly Cooked Juicy Smoked Whole Chicken

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 whole chicken by removing the spine with sharp kitchen shears.

Clean up the chicken and remove any excess skin.

Make an incision behind the breastbone to flatten the chicken.

Dry brine the chicken overnight for crispy skin (optional).

Rub the chicken with avocado oil as a binder for seasonings.

Season the backside of the chicken with kosher salt and all-purpose seasoning.

Apply barbecue rub for color, including smoked paprika and chili powder.

Tuck in the chicken wing tips to prevent burning.

Place the chicken on the smoker at 225°F and smoke for about an hour.

Prepare a mop sauce with barbecue sauce, apple cider vinegar, red pepper flakes, peppercorn, and honey.

Mop the sauce onto the chicken every 30 minutes for additional flavor.

After two hours, increase the smoker temperature to 300°F to finish cooking.

Monitor the internal temperature until it reaches 165°F.

Let the chicken rest before carving.

Cooking Techniques

Equipment Needed

Spice Level: