One of the simplest recipes to make on the smoker is Whole Smoked BBQ Chicken.
It’s a great dinner to have by itself, maybe even with some BBQ sauce for dipping.
But, if you are lucky enough to have leftovers the possibilities are endless.
Use the leftovers in a chicken salad, wraps or sandwiches, and nachos are extra yummy with the smoky chicken.
How to Make Whole Smoked BBQ Chicken
I make my own BBQ seasoning, but you could certainly use a store bought BBQ spice blend.
Mine is brown sugar, chili powder, paprika, kosher salt, garlic powder, pepper, and dry mustard.
My secret weapon for getting the seasoning to stick is this ‘Cue Glue from Savory Spice Shop.
It adds a little extra yummy flavor as well.
Buy it HERE, or you can use regular yellow mustard.
Before seasoning the outside of the chicken, we will season the inside as well for maximum flavor.
Gently separate the skin from the chicken breast, and sprinkle some of our BBQ rub between the skin and breast.
And also sprinkle some in the cavity of the chicken.
Then brush all sides of the chicken with the ‘Cue Glue or mustard.
And season all sides with the BBQ seasoning.
Preheat your smoker or pellet grill to 250 degrees.
And place the chicken right on the grill grate.
A typical 5 to 6 pound chicken will take around 4 to 5 hours.
But you will quickly learn, when grilling and smoking it is more about the internal temperature rather than an exact time.
Once Whole Smoked BBQ Chicken reaches 165 degrees, it’s time to eat!
Actually, I would recommend letting it rest for about 15 minutes before serving.
Serve with BBQ sauce for dipping if you like, that’s the way I like it 🙂
If you like Whole Smoked BBQ Chicken, you might also like…
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Whole Smoked BBQ Chicken
- Traeger/Pellet Grill
- 1 whole chicken (5 to 5 pounds)
- 1 1/2 Tbsps brown sugar
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp kosher salt
- 1/2 Tbsp garlic powder
- 1 tsp ground pepper
- 1 tsp dry mustard
- 2 Tbsps 'Cue Glue (link to buy in post above) or yellow mustard
- Optional: BBQ sauce for serving
- Pat the chicken dry and place on a tray or baking sheet.
- Put the brown sugar, chili powder, paprika, salt, garlic powder, pepper, and dry mustard in a bowl. Stir until combined.
- Separate the skin from the chicken breast slightly and rub some of the BBQ seasoning under the chicken skin and inside the chicken cavity.
- Brush the 'Cue Glue or yellow mustard on all sides of the chicken. Sprinkle the homemade BBQ seasoning over all sides of the chicken.
- Preheat the smoker or pellet grill to 250 degrees. Place the chicken directly on the grill grate for 4 to 5 hours or until the internal temperature is above 165 degrees.
- Let the chicken rest for 15 minutes before serving. Serve with BBQ sauce if desired.