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Smoked Whole Chicken

Smoked Whole Chicken

Edited by EastOak
Smoked Whole Chicken

“Juicy, tender, and effortlessly delicious. This smoky-savory whole chicken recipe is packed with aromatic spices and slow-smoked to perfection. A centerpiece dish that practically cooks itself.”

— East Oak Culinary Team
Prep Time:15 min (active)
Serves:2 - 3
Marinating:4 - 12 hrs
Smoking Time:3 hrs
Wood:Hickory / Apple wood
Smoker Model:EAST OAK Pitmate Tabletop 20-In Electric Smoker

Ingredients

  • 1 Whole Chicken (about 3-3.5 lb / 1.5 kg)

Aromatics:

  • 1/2 Onion Chunks
  • 4 cloves Garlic (peeled)
  • 2 sprigs Dried Rosemary
  • Olive Oil Spray

Dry Rub:

  • 1 tbsp Ground Cardamom (5g)
  • 1 tbsp Ground Cinnamon (5g)
  • 1 tbsp Ground Cloves (5g)
  • 1 tbsp Sea Salt (5g)
  • 1 tbsp Coarse Black Pepper (5g)
  • 3 tbsp Dried Thyme (9g)
  • 2 tbsp Cayenne Pepper or Chili Powder, to taste (optional)

Pro Tools

  • Chef's knife
  • Heavy-duty aluminum foil (18 in / 45 cm wide)
  • Resealable plastic bag

Smoking Tips

  • Water Pan: Keep the water pan filled throughout the cook (up to the MAX fill line). Refill as needed to help maintain stable cooking temperatures and keep the chicken moist and juicy.
  • Seasoning Swap: Your favorite poultry seasoning blend can be used as a substitute for the homemade rub.

Step-by-Step Instructions

1.

Prep the Chicken

Step 1: Prep the Chicken
  • Rinse the chicken and pat it dry thoroughly with paper towels.
  • Remove the head, feet, and any excess parts if needed.
2.

Marinate

Step 2: Marinate
  • Combine all seasoning ingredients and rub the mixture evenly over the entire chicken, inside and out.
  • Place the chicken in a resealable plastic bag, pressing out as much air as possible before sealing.
  • Refrigerate for at least 4 hours or overnight for best flavor.
3.

Prepare the Smoker

Step 3: Prepare the Smoker
  • Fill the water pan with water or your preferred flavorful liquid up to the MAX fill line.
  • Preheat the smoker to 275°F (135°C).
4.

Roast Wrapped

Step 4: Roast Wrapped
  • While the smoker is preheating, stuff the chicken cavity with the chopped red onion, garlic cloves, and rosemary sprigs.
  • Lightly spray a sheet of aluminum foil with olive oil and wrap the chicken tightly.
  • Place the chicken breast-side up on the cooking grate, centered on the middle rack of the smoker. Cook at 275°F for 1.5 hours.
  • After about 1 hour, fill the wood chip box completely with wood chips to ensure a steady supply of smoke for the next stage.
5.

Smoke

Step 5: Smoke
  • Carefully remove the foil and lightly spray the chicken skin with olive oil.
  • Insert a meat probe into the thickest part of the breast and return the chicken to the smoker, breast-side up.
  • Continue smoking at 275°F until the internal temperature reaches 165°F (74°C), about 1 hour.
  • For crispier skin: Continue smoking for up to 1.5 hours during this stage, or until the desired color and texture are achieved.
  • *NOTE: Route the probe wire through the door seam and close the door to secure it.
6.

Carve & Serve

Step 6: Carve & Serve
  • Remove the chicken from the smoker, then carve and serve.
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