Smoked Chicken Recipe
slathered in a White Barbecue Sauce.
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Ingredients
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Chicken
Dry Rub
Smoking Materials
White Barbecue Sauce
Finish & Garnish
Method
Chicken
- 1
Prep the bird
Remove the chicken from the refrigerator 30–60 minutes before cooking so it comes closer to room temperature. Pat the chicken very dry inside and out with paper towels. Trim excess fat and remove any giblets from the cavity. If desired, tuck wing tips under the bird and tie the legs together (truss) for even cooking.
- 2
Oil the skin
Rub 1 tablespoon neutral oil evenly over the chicken skin. This helps the dry rub adhere and promotes even browning during smoking.
Dry Rub
- 3
Make the rub
In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 2 tbsp light brown sugar, and 1/4 tsp cayenne. Stir thoroughly to break up any clumps of brown sugar.
- 4
Season the chicken
Generously apply the dry rub all over the chicken: inside the cavity, under the skin where you can loosen it gently (especially over the breasts), and over the exterior. Pat the rub into the skin so it adheres. For best flavor, let the seasoned chicken rest uncovered in the refrigerator for 1–4 hours (optional) to dry the skin and deepen flavor; if refrigerating, bring back to near room temperature before smoking (about 30–60 minutes).
Smoking Materials
- 5
Prepare wood chips
If using a charcoal or gas smoker with a smoker box: soak 2 cups wood chips in water for 30 minutes to reduce flare-ups and create steady smoke. If using a pellet smoker, no soaking is necessary. Drain chips just before use.
- 6
Smoking
- 7
Load the smoker
Place the chicken on the smoker grate breast side up. Add the soaked wood chips to the smoker box or charcoal so they begin to produce thin, steady smoke.
- 8
Maintain temperature and smoke
Maintain the smoker at 225°F (107°C). Every 45–60 minutes, check the smoker and add fuel/wood as needed to keep a steady smoke. If you like, lightly spritz the chicken with a little of the reserved water (from soaking chips) or apple juice once an hour to help maintain moisture — do this quickly and keep the smoker closed as much as possible.
- 9
Target internal temperature
Smoke until the thickest part of the breast reaches 160–165°F (71–74°C) and the thighs reach 175°F (79°C). For a 4–5 lb chicken at 225°F, expect roughly 3.5–4.5 hours, but use an instant-read thermometer for accuracy. Remove the chicken when the thigh reaches 175°F even if the breast registers slightly lower — carryover will bring breast to safe temp while resting.
White Barbecue Sauce
- 10
Make the sauce
While the chicken smokes (or up to a day ahead), whisk together 1 cup mayonnaise, 1/3 cup apple cider vinegar (0.333 cup), 2 tbsp fresh lemon juice, 2 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tsp granulated sugar, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp cayenne in a bowl until smooth. Add up to 2 tbsp cold water, 1 tbsp at a time, to reach your desired pourable consistency. Taste and adjust salt, vinegar, or horseradish to preference. Chill until ready to serve. (This sauce is traditionally served cold as a dip or brushed sparingly.)
- 11
Finish & Garnish
- 12
Final glaze (optional)
In the last 10–15 minutes of smoking, brush the chicken lightly with 2 tbsp melted unsalted butter to add sheen and flavor. Avoid brushing the main portion of white sauce onto the chicken during smoking — mayonnaise-based sauces can separate and char; instead, use the butter or a small amount of the sauce reserved specifically for glazing if desired.
- 13
- 14
Carve and serve
Carve the chicken into breasts, thighs, drumsticks, and wings. Arrange on a platter, sprinkle with 2 tbsp chopped fresh parsley, and serve with lemon wedges and the chilled white barbecue sauce on the side for dipping. Guests may brush additional sauce on pieces at the table.
