Smoked Chicken

Servings: servings

Calories: 562cal

Preheat smoker to 275 F.
Pat chicken dry with paper towels.
4 pound whole chicken
Combine all seasonings with the olive oil and whisk until completely mixed.
1/2 Tablespoon onion powder, 1/2 Tablespoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon dry mustard, 1 Tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 1/2 Tablespoons olive oil
Using gloved hands, rub oil mixture all over the chicken. Tie legs together with baker’s twine and tuck wings under the bird.
Place prepared chicken, breast side up, on the smoker and close the lid. Smoke for 2 hours then use tongs to flip bird over. Smoke for another 90 minutes.
Allow to rest for 5 minutes before carving.

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Don’t rinse the chicken as it can spread bacteria around the immediate area. Simply pat the chicken dry with paper towels.
If you have a special seasoning rub that you like, by all means use it!
If you don’t have baker’s twine, you can use unflavored dental floss to tie the legs together. A long wooden skewer can be poked through the ankle part of the legs to hold them together as well.
A raw 4-pound chicken will lose about 25% of its weight when cooked. After removing the bones, the meat you are left with will weight approximately 2 pounds, give or take some ounces. This all depends on how much water was added by the manufacturer and how fatty the chicken was.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time3 30

Total Time3 40