Jake Harper
Smoking a whole chicken is a flavourful and relatively simple way to cook a juicy and tender bird. Using a pellet grill, such as a Pit Boss, you can smoke one or multiple chickens at a time, making it a great option for feeding a large crowd. The key to achieving a crispy skin and moist meat is to use a dry brine technique, where the chicken skin is coated in olive oil and seasoned with a spice rub. The chicken is then smoked at a low temperature of around 225°F, allowing the smoke to infuse into the meat. By monitoring the internal temperature of the meat with a thermometer, you can ensure the chicken is cooked to perfection, with the breast meat reaching 165°F and the thigh meat reaching 175°F.
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What You'll Learn
Chicken preparation: giblets, drying, and seasoning
Chicken Preparation
First, remove the giblets from the chicken. The giblets are the chicken's internal organs, typically including the heart, liver, gizzard, and sometimes the neck. Rinse the chicken with cold water, ensuring that you clean inside the cavity where the giblets were stored.
Giblets are entirely edible and highly nutritious, so you may wish to retain them for cooking. To prepare them, rinse the giblets under cold water to remove any residual blood or impurities. Then, gently simmer the giblets for 30-40 minutes until tender. You can also add them directly to a pot with water, carrots, celery, onion, and herbs to make a rich broth for soups, sauces, or grains. Alternatively, you can dice and boil the giblets, adding them to gravy for a unique flavour.
Once your chicken is clean, pat it dry with a towel. Apply a generous amount of seasoning or dry rub, ensuring an even layer across the entire chicken. Get the spices under the skin, too, for maximum flavour. You can use a store-bought BBQ rub or make your own with olive oil, lemon pepper, or other herbs and spices.
Smoking the Chicken
Preheat your Pit Boss Smoker to 225°F. Place the chicken on the smoker, breast side up. Smoke the chicken for approximately 2 hours, until the internal temperature in the thickest part of the breast registers at 140°F on a meat thermometer. Then, increase the temperature to 350°F. The chicken is ready when the internal temperature reaches 160°F.
For an extra flavour boost, try basting the chicken with a honey glaze. In a small saucepan, melt butter and honey over low heat. Squeeze half a lemon into the mixture, then remove from the heat. Baste the chicken with this honey butter mixture every 45 minutes as it smokes.
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Choosing the right wood pellets
Wood pellets are the fuel source for pellet grills and smokers. They are made from 100% natural hardwood that is dried and ground into sawdust. The sawdust is then pressurized at extreme heat to create compact pellets that are coated and held together with the wood's natural lignin.
When choosing wood pellets, it is important to select a quality brand. Poorly made pellets can ruin your food and damage your grill. Food-grade wood pellets are made purely from hardwood and do not contain any chemical binders or glues.
There are many different types of wood pellets to choose from, each imparting a unique flavour to your food. Some common varieties include:
- Hickory: a classic smoke wood with a strong flavour.
- Apple: a sweet and smoky flavour that pairs well with chicken.
- Mesquite: a full-bodied, robust flavour that complements chicken, pork, seafood, or vegetables.
- Oak: a bold aroma of hardwood with a smoky charcoal taste.
- Pecan: a mellow, nutty flavour.
You can also experiment with blended wood pellets, such as the Competition Blend, which combines cherry, hickory, and maple hardwoods to create a sweet and smoky aroma with fruity undertones.
When smoking chicken, some recommended wood pellets include hickory, apple, pecan, or oak. These woods will impart a mellow, smoky flavour without overpowering the chicken.
It is important to note that the type of wood pellet you choose will impact the flavour of your smoked chicken, so feel free to experiment with different varieties to find the one that suits your taste preferences.
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Temperature control
To achieve the ideal temperature for smoking, it is recommended to use a pellet grill, which uses wood pellets as fuel and infuses the chicken with a delicious wood-fired flavour. The temperature can be easily adjusted on a pellet grill, allowing you to increase the heat to crisp up the chicken skin without transferring it to a different grill.
To ensure the chicken is cooked properly, it is important to monitor the internal temperature of the meat. This can be done using a leave-in probe thermometer, which will alert you when the chicken has reached the desired temperature. The ideal internal temperature for smoked chicken is 165°F in the breast and 175°F in the thigh.
Additionally, brining the chicken before smoking can help keep it moist, tender, and flavourful. Brining involves submerging the chicken in a salt and sugar solution, which infuses the meat with flavour and moisture. This step can be done anywhere from 4 to 24 hours before cooking.
By controlling the temperature of your smoker and using techniques like brining, you can ensure that your smoked chicken turns out juicy and flavourful every time.
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Using a thermometer
The ideal temperature for the chicken breast will depend on the type of smoker and cooking method used. For example, when smoking a whole chicken on a Pit Boss pellet grill, the target temperature for the breast meat is 165°F. However, when using a sear plate on a pellet grill, the recommended temperature is 160ºF, after which the temperature is increased to 450ºF to brown the chicken.
Similarly, the ideal temperature for the thigh meat will vary. For a whole chicken on a Pit Boss pellet grill, the thigh meat should reach 175°F. When hanging a whole chicken in a barrel cooker, the thighs absorb more direct heat than the breasts. In this case, the target temperature for the thighs is 175°F (79°C), while the breasts should reach 157°F (69°C).
It is recommended to use an instant-read thermometer to determine when the chicken is done cooking. Leave-in thermometers, such as the MEATER brand, can also be used to monitor the temperature of the chicken from your smartphone.
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Carving and serving
Once your chicken is smoked, remove it from the grill and let it rest for 10 to 20 minutes before carving. You can use this time to prepare any sides or sauces to go with your meal.
When you're ready to carve, start by snipping and removing the butcher's twine used to secure the chicken legs. Then, using a sharp knife, slice into the chicken and carve it according to your desired serving size. Be mindful of any bones as you carve, especially if you are using a bone-in chicken.
For serving, smoked chicken goes well with potatoes, rice, or pasta. You can also serve it with a BBQ sauce or your favorite sides. If you have leftovers, smoked chicken can be sliced or diced and stored in the freezer for quick and easy meals later on. It can be added to salads or sandwiches for a flavorful protein boost.
It is important to ensure that your chicken is cooked to the appropriate internal temperature before serving. The ideal temperature for the breast meat is 165°F, while the thigh meat should reach 175°F. Using a meat thermometer will help you monitor the temperature and ensure your chicken is cooked safely and thoroughly.
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Frequently asked questions
Set your Pit Boss to 275°F to smoke a whole chicken. Once the internal temperature of the chicken reaches 140°F, increase the grill temperature to 300°F.
A 5lb whole chicken takes 1.5–2 hours to cook on a Pit Boss at 275°F and finish at 300°F. The cooking time will vary depending on the size of the chicken.
Use light-flavoured wood pellets such as oak, cherry, or apple wood. If you prefer a strong smoke flavour, you can use mesquite, but it can overwhelm the flavours.
Smoke chicken breasts to an internal temperature of 160°F, then increase the temperature to 450°F to sear the outside of the meat.
To get juicy, flavourful chicken with crispy skin, monitor the grill's internal temperature and the chicken's temperature. Ensure you cook at a high temperature at the end to crisp up the skin.
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