Smoked Whole Chicken — Smoker at 275°F / 135°C, internal 165°F / 74°C

Overview

Smoked Whole Chicken: smoke at 275°F (135°C) until internal reaches 165°F (74°C) for 3-4 hours. Higher temp (275°F) gives crispier skin — low temps make skin rubbery. Spatchcock (butterfly) for even cooking. Check breast and thigh temps separately. Brine overnight for best results.

Key Details

• Smoker Temperature: 275°F / 135°C
• Target Internal Temperature: 165°F / 74°C
• Smoking Time: 3-4 hours
• Higher temp (275°F) gives crispier skin — low temps make skin rubbery. Spatchcock (butterfly) for even cooking. Check breast and thigh temps separately. Brine overnight for best results.
• Maintain clean thin blue smoke — thick white smoke creates bitter flavor

Why This Matters

• Smoking low and slow breaks down collagen in tough cuts for tender results
• Wood smoke adds complex flavor compounds not achievable with other methods
• Temperature control is the most important skill in BBQ smoking
• Internal temperature determines doneness — time is only a guideline

How To

1. 1Preheat smoker to 275°F (135°C) with chosen wood
2. 2Season or rub the meat and place in smoker
3. 3Smoke for approximately 3-4 hours, maintaining steady temperature
4. 4Monitor internal temperature — target 165°F (74°C)
5. 5Higher temp (275°F) gives crispier skin — low temps make skin rubbery. Spatchcock (butterfly) for even cooking. Check breast and thigh temps separately. Brine overnight for best results.

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