Secret to Perfect Smoked Whole Chicken with a Dry Rub Seasoning

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.

Prepare the smoker and preheat it to 275°F, planning to increase to 300°F during cooking.

Spatchcock the whole chickens by removing the spine with kitchen shears and making an incision behind the breast bone.

Trim excess fat and skin from the chickens without exposing the breast too much.

Rub olive oil all over the chickens to help with seasoning and crisping the skin.

Season one chicken with lemon pepper seasoning and the other with Cajun seasoning, ensuring to cover every part.

Place the chickens on the smoker and monitor the temperature, expecting some swings.

After about 2 hours, rotate the chickens for even cooking.

Check the internal temperature; aim for 165°F in the thighs and 163°F in the breasts.

Remove the smaller chicken once it reaches 162°F and let it rest for 45 minutes before carving.

Carve the chickens and serve.

Cooking Techniques

Equipment Needed

Spice Level: