How Long Does It Take to Smoke a Whole Chicken at 225 Degrees?

Smoking a smoked whole chicken at 225°F generally takes between 3-5 hours, depending on its size. To begin with, plan for approximately 45 minutes per pound to ensure even cooking. Additionally, use a reliable meat thermometer throughout the process to monitor the internal temperature. For best results, make sure the breast reaches 165°F, while the thigh hits 175°F before removing the chicken from the smoker. By following these steps, you’ll achieve perfectly cooked, juicy chicken every time.

Is It Better to Smoke a Chicken at 225 or 250?

Both temperatures work well, but 250°F offers a good balance. Smoking at 225°F results in deeper smoky flavor but takes longer. At 250°F, the chicken still absorbs plenty of smoke while cooking slightly faster, reducing the risk of drying out.

How Do You Keep Chicken Moist When Smoking?

Brining is the best way to lock in moisture. Baste the chicken with melted butter or oil every hour while smoking. Avoid over-smoking and ensure the smoker’s water pan stays full to maintain a humid environment.

What Is the Trick to Smoking Chicken?

The key to a perfect smoked whole chicken lies in maintaining a consistent temperature throughout the cooking process. First, preheat the smoker to the desired temperature to ensure even cooking from the start. Next, use a reliable meat thermometer to monitor the chicken’s internal temperature without guesswork. Additionally, avoid opening the smoker’s lid too often, as this can cause heat loss and extend the cooking time. Furthermore, truss the chicken’s legs and tuck the wings underneath to promote even cooking and prevent burning. Finally, let the chicken rest after smoking to allow the juices to redistribute, ensuring every bite is moist and flavorful. By following these essential tips, you’ll achieve a perfectly smoked, tender chicken every time!

Smoked Whole Chicken 2025

Ingredients

Scale

1 whole chicken (3–5 pounds)
2 tablespoons olive oil
For the Dry Rub:
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
Wood chips for smoking (hickory, apple, or cherry recommended)

Instructions

Prepare the Chicken:
- Remove giblets from the cavity of the chicken and pat it dry with paper towels.
- Rub the chicken inside and out with olive oil to help the seasoning stick.
Apply the Dry Rub:
- In a small bowl, mix all the dry rub ingredients.
- Generously coat the chicken with the dry rub, ensuring even coverage, including under the skin if possible.
Preheat the Smoker:
- Preheat your smoker to 225°F using your choice of wood chips. Apple, cherry, or hickory works well for chicken.
Smoke the Chicken:
- Place the chicken directly on the smoker grates, breast side up.
- Smoke for about 3-4 hours, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh. Use a meat thermometer to check for doneness.
Rest and Serve:
- Remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat tender.

Notes

Crispier Skin: For crispy skin, increase the smoker temperature to 375°F for the last 30 minutes of cooking.
Stuffing Options: Place lemon halves, garlic cloves, and fresh herbs like rosemary or thyme in the cavity for extra flavor.
Make-Ahead: Season the chicken the night before and refrigerate for deeper flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Author: Savannah