This Smoked Smoked Chicken Breast is a fantastic recipe for the electric smoker. Flavorful & high in protein – easily keto, Whole30, paleo too. We make these every time our electric smoker is on, and they always turn out amazing! Show
 This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives! Smoking a whole chicken is quite possibly the most popular meat that I smoke. It may only pork ribs that I smoke more often than a whole bird. We love smoked chicken and it is far superior to any rotisserie chicken you can purchase at the grocery store. The meat is moist and juicy with a wonderful smokey flavor. One other thing we love about about smoked chicken is that it is outstanding for leftovers. We always make extras, knowing that the meat will be great in wraps, sandwiches or on pizza. Use the carcass to make some smoked chicken broth for a soup with so much flavor. Here is a recipe for my Smoked Chicken Chowder Soup. It is AMAZING! Make sure that you generously rub the chicken with a good bbq spice rub before placing it in the smoker. Steve’s Basic BBQ Rub This is my ‘go-to’ rub that is great with so many things, including chicken. Set the smoker for 250F. Some smokers work more in a ‘temperature range’. If that is the case, keep it over 250F. Anywhere between 250-275F is great. Poultry is great with many different wood choices. Some of the wood I usually use are hickory, apple, oak, pecan and maple. For this particular smoke, I used Bradley’s Whiskey Oak wood bisquettes. They resulted in a really nice flavor. Smoke the chicken until the internal temperature of the leg reaches 165F. Some electric smokers struggle to crisp up the skin. The taste of the meat is amazing but the skin can be on the rubbery side. If you love a crispy skin, it may be necessary to transfer the chicken to your oven for the last 30 minutes or so. I have done this and it works really well. In this case, remove the chicken from the smoker when the internal temperature is around 145-150F. Place the bird in a 375F oven and cook until the internal temperature is 165F. Let the chicken rest 15-20 minutes before carving. This will draw all the juices back into the bird. While the majority of pictures show the chickens being smoked in an electric smoker, I also love to cook them in my pellet grill. The picture just above shows 6 whole chickens in my pellet grill and they are amazing!! Perfect for a big BBQ party!! To smoke the chickens in a pellet grill, follow the same instructions as for the electric smoker. How to Smoke a Whole Chicken using an Electric Smoker4.78 out of 5 35 reviews PrintStep by step instructions for smoking a whole chicken with final internal temperature of 165F. Great for electric smokers, pellet, grill and more. Bradley, traeger, Masterbuilt, Cookshack and other smokers result in amazing chicken! Prep Time: 5 minutes Cook Time: 4 hours Total Time: 4 hours 5 minutes Servings: 4 Ingredients
Instructions
Author: Steve Cylka Categories
Did you try this recipe?Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn. Recipe Rating Recipe Rating Comment * Name * Email * Δ I first brined the chicken’s over night then seasoned lightly, set smoker on 400° for 30 minutes then set on 250 I used hickory, then finished with cherry last hour, these were the best I’d ever had, fall apart, so juicy, they were a smash hit.
Thank you for the information
learning process. I like the way the chicken came out. my question is why do we need to brine the chicken before put in the smoker
I am new to smoking. Have an electric Masterbuilt, happy so far. Have done ribs a few times that’s it so far. Want to do chicken tonight. I noticed on this site and others where you are smoking vegetables at the top shelf, sausages on another and then chicken at the bottom shelf. When putting different meats at different levels don’t you run the risk of the chicken tasting like sausage?
Have you ever tried an apple rub with cherry chips? I’ve also have researched that some people cut the backbone out and lay it flat….. Have you ever tried this, if so which way produces better results?
We love smoked chicken and it is far superior to any rotisserie chicken you can purchase at the grocery store. The meat is moist and juicy with a wonderful smokey flavor.
Great instructions! Saving this recipe… We often grill whole chickens, but we definitely need to try your recipe. They look so, so good! How long does it take to smoke a chicken at 225 degrees?Place the whole chicken in your Traeger and cook at it at 225 degrees Fahrenheit for 45-60 minutes. This low and slow start will let the smoke flavor penetrate the bird.
What temperature do you smoke chicken in an electric smoker?Fire up electric smoker to 225°F (107°C). Place wood chips in wood tray drawer. Place your prepared chicken in the smoker. Smoke for 4 hours, or until internal temperature has reached 165°F (75°C).
How long does it take to smoke a 3 lb chicken in electric smoker?Insert the probe into the thickest part of your chicken, and set the digital thermometer to 165°F. HOT TIP: When your chicken reaches 165°F, the smoker will stop cooking and turn on warm mode. Set your smoker to 250°F. Cook time will vary based on the size of the bird, but we estimate about 30 to 45 minutes per pound.
How long does chicken take to smoke at 250 degrees?Whole Chicken:
Smoker temperature - 250°F. Smoking time - 30 to 45 minutes/pound. Finished temperature - 165°F.
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How long to smoke chicken in electric smoker
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