Mia Patel
Smoking a chicken infuses it with a rich, smoky flavour while keeping the meat tender and moist. Masterbuilt's vertical smoker lineup offers consistent heat, efficient airflow, and ample space for a whole chicken. Before smoking, you can brine the chicken in a salt and water solution for up to 24 hours to ensure juiciness and season it well. You can also apply a dry rub with spices like paprika, brown sugar, garlic powder, cayenne pepper, and black pepper. Preheat the smoker to around 225°F (107°C), and use wood chips like hickory, apple, or cherry for smoke flavour. Place the chicken breast side up on the rack and smoke for about 3-4 hours, or until the internal temperature reaches 165°F. For crispy skin, increase the temperature to 350-375°F for the final 20-45 minutes. Smoking a whole chicken in a Masterbuilt smoker is a delicious way to transform a simple meal into a flavourful masterpiece.
| Characteristics | Values |
|---|---|
| Smoker Type | Vertical smoker |
| Wood Chips | Hickory, apple, cherry |
| Temperature | 220°F-275°F |
| Cook Time | 3-4 hours |
| Chicken Weight | 4-5 pounds |
| Chicken Placement | Breast side up |
| Chicken Temperature | 165°F |
| Skin | Crispy |
| Sides | Coleslaw, mashed potatoes, corn on the cob |
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What You'll Learn
Brining and seasoning the chicken
Brining your chicken is an important step in the smoking process, as it helps to keep the meat moist and infuses it with flavour. A basic brine consists of just salt and water, but you can also add sugar, spices, herbs, and other flavourings to enhance the taste of your chicken.
To make a brine, start by heating two quarts (half a gallon) of water to a boil. Add salt and any other desired ingredients, such as garlic, bay leaves, peppercorns, mustard seeds, or beer. Stir to dissolve the salt, then let the solution cool. Add an equal amount of cold water to bring the temperature of the brine down further; you don't want to put your raw chicken into hot water, as this will cook the meat instead of brining it.
Place your chicken in a food-grade bucket and pour the brine over it, ensuring that the meat is completely submerged. The brining time will depend on the size of your chicken; a whole chicken will need to soak for longer than smaller cuts like breasts or thighs. As a guide, allow the chicken to brine for one hour per pound of meat.
Once the brining process is complete, remove the chicken from the brine and rinse it briefly in cold running water. Pat the chicken dry with paper towels, and let it air dry for a few minutes. This optional drying step will help the smoke flavour adhere better to the meat.
When it comes to seasoning your chicken, remember that brined meat has already absorbed sodium ions, so it's best to be conservative with additional salt. You can use a commercial rub or make your own by combining your favourite herbs and spices. Season the chicken liberally with your chosen rub, making sure to coat it evenly. You can also stuff the cavity of the chicken with aromatics like lemon, onion, and thyme, and tie the legs together to hold everything in place.
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Preparing the smoker
Firstly, decide on the type of wood chips you want to use. Wood chips add flavour to your chicken, and you can choose from a variety of options such as hickory, apple, cherry, or even the wood chips from your apple tree! Applewood, in particular, adds a mild, sweet flavour to the chicken, while hickory provides a bold, smoky taste.
Next, fill the smoker's wood chip tray with your chosen wood chips. If you're using a Masterbuilt smoker, you can take advantage of its patented side woodchip loader, which allows you to add wood chips without opening the smoker door. Maintaining a steady heat and keeping that flavourful smoke flowing is essential for that perfect smoke ring on your chicken.
Now, it's time to preheat your smoker. Set the temperature to around 225°F (107°C). If you're using a beer can to balance your chicken, preheat to 225°F, and then increase the temperature to 350°F for the second cook to crisp the skin. Alternatively, you can preheat at 275°F and smoke for about 2-3 hours, depending on the size of your chicken.
While the smoker is preheating, prepare your chicken by rinsing it under cold water and patting it dry. You can also brine the chicken in a salt and water solution for up to 24 hours before smoking to ensure it's juicy and well-seasoned. Get creative with your rub by mixing spices like paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Don't be shy—coat that chicken generously, inside and out!
Once your smoker has reached the desired temperature and your chicken is prepared, it's time to place the chicken on the rack. If you're using a beer can, carefully place the chicken cavity over the can and balance it on the rack using the leg tips. If balancing is an issue, you can wrap the legs with kitchen twine or create little aluminium foil feet for support. Alternatively, place the can and chicken inside a cast-iron skillet for stability.
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Placing the chicken in the smoker
Now that your chicken is prepped and your smoker is preheated, it's time to place the chicken in the smoker. If you're using a beer can, carefully place the cavity of the chicken over the beer can, with the wing tips tucked under the body. Balance the chicken on the rack of the smoker using the leg tips. If your chicken is toppling over, you can try wrapping some foil at the base of the legs to create little feet for it to rest on or place the can and chicken inside a cast-iron skillet to steady it.
If you're not using a beer can, place the chicken on the rack breast side up. If you're using a whole chicken, you can place it on a lower rack, leaving room on a rack above to smoke some sides to serve with your chicken. If you're using chicken breasts, you can smoke them directly on the rack.
If you're using a pan, be aware that it can block smoke from penetrating the chicken and accumulate juices that cause a lot of steam.
Close the smoker's lid and let the chicken smoke.
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Smoking the chicken
Smoking a chicken in a Masterbuilt smoker is a straightforward process that can deliver juicy and tender meat infused with a rich smoky flavour. Here is a step-by-step guide to achieving smoked chicken perfection:
Preparation
Firstly, decide whether to brine the chicken or not. Brining is not essential, but it can help ensure your chicken is juicy, moist, and well-seasoned. If you choose to brine, prepare a salt and water solution and submerge the chicken for up to 24 hours. If you don't have the time or inclination, simply remove the chicken from its packaging and let it come to room temperature for 20-30 minutes.
Spices and Seasoning
Rinse the chicken under cold water and pat it dry. Create a dry rub by mixing spices such as paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. You can also add your favourite Cajun seasoning or spice blends like Creole seasoning, za'atar, or ras el hanout. Apply the rub generously, ensuring the chicken is coated inside and out.
Smoking Setup
Fire up your Masterbuilt smoker. Set the temperature to around 225°F (107°C) for a slow and steady smoke. If using a vertical smoker, take advantage of the side wood chip loader to add your favourite wood chips without opening the smoker door. This helps maintain steady heat and infuses your chicken with flavourful smoke. Recommended wood types include hickory, apple, cherry, or hardwoods like cherry or apple, which complement chicken with their mild, sweet flavour.
Place the seasoned chicken on the grill racks of the smoker, breast side up. Close the lid and let the chicken smoke for about 3-4 hours. This allows the flavours to mingle and gives the chicken its smoky flavour. After this initial smoking, check the internal temperature of the chicken. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Your chicken is ready when it reaches an internal temperature of 165°F (74°C).
Crisping the Skin
For crispy skin, crank up the heat to around 350°F-375°F (190°C) and let the chicken sizzle for another 20-45 minutes. Turn the chicken occasionally to get an even, golden colour. If the skin browns too quickly and the internal temperature is still low, shield the chicken with foil.
Resting and Serving
Carefully remove the chicken from the smoker using grill tongs and place it on a cutting board. Let the chicken rest for a few minutes before carving. Serve with sides like zesty coleslaw, garlic mashed potatoes, grilled corn on the cob, or smoked baked beans for a true flavour parade!
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Checking the chicken's temperature
It is important to note that the recommended temperature of 165°F is to ensure all harmful bacteria are instantly destroyed. However, it is possible to cook chicken to a lower temperature safely. For example, smoking chicken breast to 155°F and holding it at that temperature for a minute will result in safe and juicy meat.
When checking the temperature, it is also essential to consider the cooking temperature and time. Smoking chicken at a lower temperature, such as 225°F to 250°F, for a longer period can result in juicier meat. Additionally, the two-stage cooking method can be employed, where the chicken is cooked gently at a lower temperature first to impart a smoky flavor, and then the heat is increased to crisp the skin.
Furthermore, the placement of the chicken in the smoker can impact the temperature. Smoking a whole chicken on a lower rack allows for sides to be smoked above it, but it is important to consider the timing of the sides as they will generally take less time to cook than the chicken.
By regularly monitoring the temperature and adjusting the smoker settings accordingly, you can ensure your chicken is cooked to perfection.
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Frequently asked questions
Smoke your chicken at 225°F (107°C). If you're using a beer can to support the chicken, smoke at 225°F for the first cook, then raise the temperature to 350°F for the second cook.
Smoke your chicken for 3-4 hours, or until the internal temperature of the thickest part of the meat is 165°F.
Apple, cherry, or hickory wood chips will give your chicken a sweet, fruity undertone. If you want a bolder, smokier taste, use hickory wood chunks.
Rinse your chicken under cold water and pat it dry. Rub the chicken with your chosen spices and/or seasoning, and refrigerate for a minimum of 1 hour.
Smoked chicken pairs well with zesty coleslaw, garlic mashed potatoes, grilled corn on the cob, or smoked baked beans.
