Imagine pulling a perfectly smoked, golden-brown chicken from your smoker, its skin crispy and glistening, packed with a mouthwatering blend of spices that will have your guests begging for your secret recipe. This BBQ Dry Rub Smoked Whole Chicken isn't just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're a backyard BBQ champion or a novice smoker, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure a crispy skin.
- In a small mixing bowl, combine paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper. Mix the dry rub ingredients until well blended.
- Prepare your smoker by preheating it to 225-250°F (107-121°C). Use hickory, apple, or mesquite wood chips for added smoky flavor.
- Carefully coat the entire chicken - including under the skin and inside the cavity - with the prepared dry rub mixture. Ensure even coverage for maximum flavor penetration.
- Place the seasoned chicken breast-side up on the smoker rack. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
- Smoke the chicken for approximately 3 hours, maintaining a consistent temperature. The chicken is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot. Optionally, brush with additional BBQ sauce if desired.
Tips
- Temperature is Key: Maintain a consistent smoker temperature between 225-250°F for even cooking and maximum flavor infusion.
- Pat Dry for Crispy Skin: Always thoroughly dry your chicken before applying the rub to ensure a crispy, flavorful exterior.
- Wood Chip Selection Matters: Experiment with different wood chips like hickory, apple, or mesquite to create unique flavor profiles.
- Don't Rush the Resting: Let your smoked chicken rest for 10-15 minutes after cooking to allow juices to redistribute, ensuring moist and tender meat.
- Use a Meat Thermometer: Always check the internal temperature at the thickest part of the thigh, aiming for 165°F to guarantee safe and perfectly cooked chicken.
- Rub Application Technique: Massage the dry rub under the skin and inside the cavity for maximum flavor penetration.
- Prep in Advance: Let your chicken come to room temperature before smoking to ensure more even cooking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
