Jake Harper
Smoking a chicken in a Masterbuilt smoker is a flavourful way to cook a whole chicken. The process involves rinsing and drying the chicken, applying a rub of spices, preheating the smoker to 225°F (107°C), adding wood chips, placing the chicken on the rack, and cooking for 3-4 hours. The result is a juicy, smoked chicken with a crispy skin. Sides like coleslaw, mashed potatoes, and grilled corn on the cob are great accompaniments.
| Characteristics | Values |
|---|---|
| Smoker Temperature | 220-250°F (107°C) |
| Smoking Time | 3-4 hours |
| Final Internal Temperature | 165°F (74°C) |
| Wood Chips | Hickory, Apple, Oak, Pecan, Maple, Cherry |
| Beer | 1/3 to 1/2 cup in the can, the rest in the water bowl |
| Sides | Zesty coleslaw, garlic mashed potatoes, grilled corn on the cob |
| Rub | Paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, black pepper, Creole seasoning, Za'atar, Ras el Hanout |
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$231.99 $249.99
What You'll Learn
Preparing the chicken: Rinse, pat dry, and season
Preparing the chicken for smoking in your Masterbuilt smoker is a straightforward process. First, rinse the chicken under cold water. This ensures the chicken is clean and ready for seasoning. After rinsing, use paper towels to pat the chicken dry.
The next step is to trim any excess skin or fat around the neck area or in and around the cavity of the bird. This step is optional but can improve the overall presentation of the chicken. You can also choose to tie the legs together using kitchen string or butcher's twine. Additionally, you may fold the wings back and under the chicken, which is not necessary but can enhance the appearance of the final dish.
Now it's time to season the chicken generously. In a small bowl, mix your chosen spices and herbs. A traditional rub may include paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. However, feel free to get creative and experiment with different flavours like Creole seasoning, za'atar, or ras el hanout. Ensure the chicken is well-coated inside and out with the seasoning mix. You can also place the chicken in a bag, add the seasoning, and shake to coat evenly.
Once the chicken is seasoned, it's ready to be placed in the smoker. However, it's important to note that some recipes recommend marinating the chicken in the refrigerator overnight or for at least 4 hours before smoking, which can enhance the flavour and moisture of the meat.
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Preheat the smoker: Aim for 225°F
Preheating your smoker is a crucial step in the smoking process. It's important to give your smoker time to reach the desired temperature before adding your chicken. Aim to preheat your smoker to around 225°F (107°C). This temperature falls within the ideal range for smoking chicken, which is between 220°F and 250°F.
When preheating your Masterbuilt smoker, it's a good idea to fill the smoker's wood chip tray with your chosen wood chips. Different types of wood chips will impart unique flavours to your smoked chicken. Popular options include hickory, apple, oak, pecan, cherry, and maple. You can also experiment with different types of wood chips to find your preferred flavour combination.
While preheating, you can prepare the chicken by rinsing it under cold water and patting it dry. Creating a dry surface on the chicken will help the spices adhere better and enhance the overall flavour of the dish. You can also use this time to mix your chosen spices and create a rub for the chicken.
Make sure you give the smoker enough time to reach the desired temperature before placing the chicken inside. This ensures that the chicken cooks evenly and absorbs the maximum amount of smoky flavour. Depending on the model of your Masterbuilt smoker, it may take different amounts of time to preheat, so it's important to refer to your user manual or the manufacturer's guidelines for specific instructions.
By preheating your smoker to the right temperature and taking the necessary preparatory steps, you'll be well on your way to creating a delicious smoked chicken masterpiece. Remember, the preheating process is an important foundation for the rest of the smoking journey, so take your time and set the stage for success!
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Smoking the chicken: Smoke for 3-4 hours
Smoking the chicken is when all the flavours come together and the chicken gets its smoky flavour. Set the smoker to around 225°F (107°C). You can also set it to a higher temperature of 250°F. If your smoker works on a temperature range, keep it over 250°F. Anywhere between 225°F and 275°F is ideal.
Now, let the chicken smoke for 3-4 hours. Remember, the longer you smoke the chicken, the more intense the flavour will be. During this time, you can also smoke some sides to serve with your chicken. Just be mindful of the temperature of the smoker and the timing of the sides because they will generally take less time than the chicken to cook. You can smoke a fruit dessert, such as peach blueberry cobbler, apple cinnamon crisp, or banana chocolate bread pudding.
After 3-4 hours, it's time to check the chicken's internal temperature. Insert a meat thermometer into the thickest part of the meat, making sure not to touch the bone. Your chicken is ready when the temperature reaches 165°F (74°C). If it needs more time, don't worry—perfection takes time! You can then increase the smoker's temperature to around 375°F (190°C) to get the skin crispy.
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Checking the temperature: Insert a meat thermometer
Checking the temperature of your smoked chicken is a crucial step to ensure it is cooked perfectly. Insert a meat thermometer into the thickest part of the meat, being careful to avoid touching any bones. The ideal internal temperature for smoked chicken is 165°F (74°C).
Depending on the type of smoker and the size of the chicken, this process can take anywhere from 3 to 4 hours or more. It is important to be patient and allow the chicken to cook thoroughly. Perfection takes time! If the chicken has not reached the desired temperature, continue cooking and checking the temperature at regular intervals until it is done.
Some recipes recommend increasing the smoker's temperature to around 350°F to 375°F during the final stages of cooking to achieve crispy skin. This step is optional but can add a delicious texture to your smoked chicken. If you choose to do this, monitor the temperature closely to avoid overcooking or burning the chicken.
It is important to note that the temperature and cooking time may vary slightly depending on the type of smoker and the size of the chicken. Always refer to the manufacturer's instructions and adjust your cooking process as needed. Additionally, different types of wood and spices used in the smoking process can also impact the overall cooking time and temperature requirements.
By following these temperature guidelines and using a meat thermometer, you can ensure that your smoked chicken is cooked to perfection, resulting in juicy and flavorful meat with irresistible smoky flavors.
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Crisping the skin: Increase the temperature to 350°F
Once the internal temperature of the chicken reaches 165°F (74°C), it's time to increase the smoker's temperature to 350°F (190°C) to crisp up the skin. This is done during the second cook. Place the chicken back in the smoker and let it sizzle for another 20-30 minutes, turning it occasionally to get a toasty, golden skin. The chicken skin should be browned and crispy.
It is worth noting that some electric smokers may struggle to crisp up the skin. If you desire very crispy skin, you may need to transfer the chicken to your oven for the last 30 minutes or so.
While the chicken is cooking, you can prepare a fruit dessert to smoke while you enjoy your smoked chicken. Some ideas for smoked fruit desserts include peach blueberry cobbler, apple cinnamon crisp, and banana chocolate bread pudding.
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Frequently asked questions
You should set your Masterbuilt smoker to around 225°F (107°C). Some sources recommend a range between 220°F and 250°F.
Smoke the chicken for about 3-4 hours. After this, check the internal temperature of the chicken. Once it reaches 165°F, it is ready. If you want crispy skin, increase the temperature to around 350°F-375°F for another 20-45 minutes.
You can use a variety of woods, including hickory, apple, oak, pecan, maple, cherry, and whiskey oak.
