#CHICKEN INTERNAL TEMPERATURE MANUAL#
#CHICKEN INTERNAL TEMPERATURE SKIN#

The cook time for a whole chicken depends on a handful of factors. The final internal temperature of the breast should be between 160-165 degrees F, and the thighs should be between 170-175 degrees F. It takes approximately 2.5-3 hours to fully smoke a whole chicken at 275 degrees F. This is completely optional, and the chicken tastes just as awesome smoked with the dry rub only. During the last 30 minutes of smoking, you can baste with your preferred BBQ sauce (my favorites with smoked chicken include my Maple Bourbon Glaze, Honey BBQ Sauce, and Kansas City BBQ Sauce. You’ll want the breasts to reach 160-165 degrees F, and the thighs at 170-175 degrees F internal temperature. Close the smoker and smoke for 2.5-3 hours.

Smoke that chicken! Place the seasoned chicken directly on the grill grates.

Tuck the wing tips behind the shoulder joint. Use butcher twine to tie the legs together.

Drizzle the chicken with olive oil and season on all sides with my Best Sweet Rub. Preheat your preferred smoker (I cooked this on my Camp Chef SmokePro) to 275 degrees F. Nothing fancy here, just a simple smoked chicken that will come out juicy and tasting great. It’s a simple process of prepping, seasoning, and smoking. Smoking a whole chicken is not as intimidating as it sounds. We also sell an award-winning Chicken Seasoning if you want something with a ton of flavor and just a touch of heat. It contains smoked paprika (a seasoning game-changer), fresh herbs, and lemon zest for a refreshing final flavor. If you’d rather skip the sugar, another great rub for this smoked whole chicken is this Lemon Herb Chicken Seasoning. If you want to buy some pre-made Signature Sweet Rub (available in both small and large bottles!) from our store, Patio Provisions, we’ll happily ship it straight to your door! My Best Sweet Rub is a favorite on this site, and super easy to make at home.

I absolutely love a whole smoked chicken with a good sweet rub.

#CHICKEN INTERNAL TEMPERATURE SKIN#

If you want crispy skin on your chicken, increase the heat in your smoker to 375-500 degrees F for the final 8-10 degree climb.

This skin will also be soft, and not crispy. The fat in the oil will help to keep the skin moist and prevent the smoke from drying it out. Quick note: smoking can often result in leathery skin, so my way to combat this is with a nice layer of olive oil on the outside of the chicken prior to the dry rub. Nothing’s better than having a bunch of delicious smoked whole chicken ready to rock and roll for the remainder of the week. Consider it an easy and tasty weekend meal prep. I like to stash up the extra meat and save it for other tasty meals like enchiladas, buffalo chicken dip, or on nachos. Smoked whole chicken are great to do on the weekends, because you can cook multiple chickens at a time, and they’ll be better than any rotisserie chicken you can buy at the store. When you have time to go low and slow, why not infuse your chicken with as much smoke flavor as you can? Whole chicken often goes on sale at the store (the one I used for this recipe only cost $5.00). Smoking a whole chicken is a great way to cook chicken when you are not in a big hurry. Better than any rotisserie chicken you’ll buy at the grocer, smoking your own whole chicken simply can’t be beat.

#CHICKEN INTERNAL TEMPERATURE MANUAL#

Some instant-read thermometers can easily be re-calibrated refer to the manual or do an internet search for information on your model.This Smoked Whole Chicken is a juicy, delicious, and affordable way to make a dinner for your entire family. Check your thermometer’s accuracy by testing it in ice water using these instructions. Over time, some thermometers get out of whack. Recalibrate your thermometer occasionally.Re-inserting a dirty thermometer can cross-contaminate chicken. Wash the thermometer with hot, soapy water after every use.If you have a Thermapen MK4, you’ll get a near-instant readout. Some thermometers take a little longer to register a temperature than others. Leave the probe in the meat until the temperature holds steady.Insert the thermometer into the thickest part of the meat ( click here for photos) and make sure the probe isn’t touching any bones, which can throw off the temperature.Check out our favorite digital thermometers here: Editors’ Picks: Instant-Read Digital Thermometers Use an instant-read digital thermometer.

Chicken internal temperature