Smoked Whole Chicken Recipe | HowToBBQRight.com

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.

Brine the whole chickens overnight in a mixture of water, 1 cup sugar, and 1 cup barbecue rub.

After brining, drain the chickens and spray them with cooking spray to help the skin brown and the rub stick.

Fold the wings back under the chickens to avoid mess while seasoning.

Season the outside of the chickens with seasoned salt, cayenne pepper, black pepper, and garlic powder.

Apply barbecue rub to the outside of the chickens, including inside the cavity.

Preheat the drum cooker to 275-300°F (135-149°C).

Place the whole chickens on the drum cooker, ensuring they are positioned away from the coals.

Cook the chickens for about 1.5 to 2 hours, monitoring the internal temperature.

Check the internal temperature, aiming for 170°F (77°C) in the thighs and 165°F (74°C) in the breast.

Once cooked, remove the chickens from the cooker and let them rest for 15-20 minutes before carving.

Carve the chickens starting with the legs and thighs, then remove the wings, ensuring the meat is moist and juicy.

Cooking Techniques

Equipment Needed

Spice Level: