How to Smoke a Whole Chicken using an Electric Smoker

Step 1

Setup up smoker for 250F using wood of choice. Some great wood options for poultry are hickory, apple, oak, pecan and maple. I used Bradley's Whiskey Oak wood for this smoke.

Step 2

Rinse the chicken under cold water. Trim any excess skin or fat around the neck area or in and around the cavity of the bird.

Step 3

Tie the legs together using kitchen string or butcher's twine. If desired, fold the wings back and under the back. This is not necessary, but nice for presentation.

Step 4

Generously rub the bird with the spice rub. Make sure that you get all areas of the chicken covered with the spices as this will greatly enhance the flavor.

Step 5

Place the birds on the smoker racks and leave in the smoker until they reach an internal temperature of 165F. The time it takes to reach this temperature varies greatly. Depending on the smoker and the amount of food you are smoking it can take anywhere from 3-5 hours.

Step 6

Let the chicken rest for 15-20 minutes before carving.