• Skip to main content
  • Skip to primary sidebar

Mad Backyard

menu icon
go to homepage
  • BBQ
  • Lawn
  • Patio
  • About
  • Shop
  • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • BBQ
    • Lawn
    • Patio
    • About
    • Shop
    • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Pit Boss Recipes

    Published: Sep 8, 2023 · Modified: Mar 2, 2024 by Mads Martigan · This post may contain affiliate links · 1 Comment

    Smoked Whole Chicken on a Pit Boss Pellet Grill

    Jump to Recipe Jump to Video Print Recipe

    Learn how to smoke a whole chicken using a Pit Boss pellet grill, and why it is one of easiest, and tastiest, ways to smoke a whole chicken!

    We take you step-by-step through preparing your whole chicken, setting up your Pit Boss for the cook, and smoking your chicken to perfection.

    a smoked chicken on a pit boss pellet grill

    For all the fanfare in the BBQ world surrounding brisket, pulled pork, and ribs, we find that a perfectly smoked chicken often "Wow's" folks more than anything.

    So for that reason we love smoking chicken around here.

    We've previously done our famous beer can chicken, spatchcoked chicken, and even some simple smoked chicken leg quarters.

    But we thought, what could be easier, and tastier, than a simple smoked whole chicken right on our trusty Pit Boss pellet grill?

    So let's jump in!

    Jump to:
    • Video
    • Prepare the Chicken
    • How to Get Crispy Skin
    • Dry Brine
    • Our Favorite Rubs
    • Our Favorite Wood Pellets
    • Extra Smoke Flavor
    • Setting Up the Pit Boss
    • Smoking Temperature
    • Cooking Time
    • Target Internal Temperature
    • Crispy Skin
    • Carving and Serving
    • 📖 Recipe

    Video

    Rather WATCH than read? Check out the video on our YouTube Channel!

    YouTube player

    Prepare the Chicken

    Take some time to clean, rinse and dry your whole chicken(s) with paper towels after removing them from the packaging.

    trimming a raw whole chicken

    Remove any giblet bags or other items stuffed into the cavities.

    Then, using some good kitchen shears or a meat knife, cut any excess fat or skin hanging off near the corners and edges of the cavities.

    There should not be too much trimming to do, but it doesn't hurt to clean the chicken up a bit before you start seasoning and cooking.

    Kitchen Shears, iBayam Kitchen Scissors All Purpose Heavy Duty Meat Scissors Poultry Shears, Dishwasher Safe Food Cooking Scissors Stainless Steel Utility Scissors, 2-Pack (Black Red, Black Gray)
    Kitchen Shears, iBayam Kitchen Scissors All Purpose Heavy Duty Meat Scissors Poultry Shears, Dishwasher Safe Food Cooking Scissors Stainless Steel Utility Scissors, 2-Pack (Black Red, Black Gray)
    Check Price on Amazon

    How to Get Crispy Skin

    The problem with "most" smoked chicken is that while the meat inside gets tender and delicious, the skin is usually a little rubbery and unappetizing.

    Smoking your whole chicken at a high enough temperature to render out the fat underneath the skin is important, but so is the seasoning and the way you do it.

    If you want the crispiest skin possible at the end, it all starts with dry brining at the beginning.

    This is what will separate you from all the chicken smoking amateurs out there.

    It works on all cuts of chicken...and turkey too.

    Trust us.

    Dry Brine

    After cleaning and trimming, pat the chicken dry with some paper towels.

    Then simply coat the inside and outside of your whole chicken with kosher salt, or your favorite BBQ rub.

    seasoning a whole chicken

    Do NOT use oil to help the rub adhere. As you apply the rub, the skin will start to get wetter as the salt in the rub pulls the moisture up to the surface.

    This is all the moisture you need to get the salt and rub to adhere.

    Store the whole chicken on a wire rack set on top of a baking sheet in the refrigerator for at least 2 hours, preferably overnight.

    We like this wire rack and baking sheet combo because you want maximum airflow around every side of the whole chicken.

    This overnight seasoning does 3 things:

    1. That salty moisture that formed on the surface will work its way BACK into the meat to help flavor the interior of the chicken.
    2. The salt inside will help the whole chicken retain moisture and not dry out while it smokes on the Pit Boss.
    3. It pulls moisture OUT of the skin allowing it to dry out before you smoke it and therefore crisp up better while it cooks.

    Moist meat, and dry crispy skin.

    Exactly what we want.

    Wildone Stainless Steel Cookie Pan with Cooling Rack
    Wildone Baking Sheet & Rack Set
    • 🍒4 Pieces Baking Set - Including 2pcs baking sheet 17.3 x 12.2 x 1 inch and 2pcs cooling rack 16.8 x 11.22 x 0.67 inch
    • 🍒Made of high quality 18/0 stainless steel without chemical coating or any other materials. Rust resistant.
    Check Price on Amazon

    The next day the skin should look kind of powdery and very dry.

    This is good.

    a brined and seasoned whole chicken

    It means the salt has penetrated into the meat where you want it to be and has taken all the moisture with it.

    The skin will now crisp up nicely on the Pit Boss while the inside meat stays moist.

    In the morning, if there is still A LOT of salt or seasoning on the outside, wipe it off with a dry or only slightly damp paper towel.

    If you need to add MORE BBQ rub, go ahead and do this before putting it on the Pit Boss.

    Pro Tip: DO NOT use cooking oil to help additional rub adhere to the chicken skin.  The more oil you apply, the less the skin will crisp up when it cooks.

    If really are having a hard time getting your BBQ rub to adhere, use the smallest amount of cooking oil possible to make it stick.

    Our Favorite Rubs

    We have a great BBQ Chicken Rub recipe from scratch below, but if you want something easy right off the shelf, check out Three Little Pigs Kansas City Championship BBQ Rub.

    a bottle of three little pigs bbq seasoning

    Its got a great flavor of not only typical BBQ seasonings but also onion, garlic, and even a little cayenne for some heat.

    We love it on chicken!

    Three Little Pigs Kansas City Championship BBQ Rub LARGE 12.5 Oz
    Three Little Pigs Kansas City Championship BBQ Rub LARGE 12.5 Oz
    Check Price on Amazon

    Our Favorite Wood Pellets

    You have a little freedom when it comes to choosing the right wood pellets to smoke a whole chicken on a Pit Boss.

    a hopper filled with pellets

    Mesquite and hickory will give a very aggressive smoke flavor.

    If that's not your thing, you can also go for a milder smoke flavor by choosing oak or fruitwood pellets.

    Pecan, apple, beech, alder, and cherry all give great results on chicken.

    Bear Mountain Premium BBQ Woods 100% All-Natural Hardwood Pellets - Cherry Flavor (20 lb. Bag) Perfect for Pellet Smokers, Fruity Wood-Fired Flavor
    Bear Mountain Premium BBQ Woods 100% All-Natural Hardwood Pellets - Cherry Flavor (20 lb. Bag)
    • MILD CHERRY FLAVOR: Cherry BBQ pellets add a fruity, smoky flavor to your favorite red meat, fish, lamb, or pork dish
    • ALL-NATURAL HARDWOODS: Made from 100% all-natural hardwoods with no flavorings, fillers, or additives
    • LOW MOISTURE: Low moisture content provides the perfect smoke
    • 20 POUND BAG: Comes in 20 pound
    Check Price on Amazon

    For fun, you can choose your woods seasonally, using beech and cherry in spring and summer and pecan and apple into the fall and winter.

    Also no reason you can't mix a few different kinds together in your Pit Boss!

    For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside.

    Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.

    Oklahoma Joe's Pellet Bucket Kit, Black
    • Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.
    • Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry
    • Wire-mesh filter separates wood dust from the pellets for a clean burn
    • Heavy-duty plastic scoop to easily transfer pellets
    Check Price on Amazon

    Extra Smoke Flavor

    If you find yourself wanting even more smoke flavor, you can add a pellet tube smoker to your grill. We like this one from LIZZQ, and even made a video showing exactly how to light it properly.

    LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - Stainless Steel 304 - Silicone Oven Mitt - Silicone Basting Brush - Free eBook Grilling Ideas and Recipes
    LIZZQ Premium Pellet Smoker Tube 12 inches
    • ✅ This accessory is designed to WORK IN ANY GRILL (gas, electric or charcoal) and with any smokers. UP TO 5 HOURS SMOKING
    Check Price on Amazon

    One of our favorite ways to add maximum smoke flavor is by using a hack we developed of turning a pellet box into a firebox filled with charcoal and real wood chunks. We find this gives us maximum smoke flavor when using a Pit Boss.

    Check out our video for details on how to set it up.

    The Flip Professional Hot & Cold Smoker Box - Patented BBQ Grill Smoke Box for Gas or Charcoal Grill w Firestarters - Infuse Smoky Barbecue Flavor in Thanksgiving Dinner - Great Grilling Gift for Men
    The Flip Professional Hot & Cold Smoker Box
    • Converts any grill into a hot or cold smoker
    • Produces 1-2.5 hours of flavorful smoke, making it ideal for every type of grilling style
    Check Price on Amazon

    We like using apple wood chunks with chicken.

    Setting Up the Pit Boss

    We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your pellet grill.

    So if you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first!

    Smoking Temperature

    a whole chicken smoking on a pit boss pellet grill

    Set the Pit Boss temperature to 300°F, and let the grill come up to temperature.

    While "Traditional BBQ" is cooked low and slow in the 225-250°F range, you will never get crispy skin on smoked whole chicken cooking at this temperature on your Pit Boss.

    This is because the fat underneath the skin will not render at those low temperatures before the meat is finished cooking.

    Also, avoid using BBQ rubs with lots and lots of sugar if you are going to cook any higher than 300-325°F because the sugar can burn and carbonize.

    If you used a rub or seasoning combination with NO sugar, feel free to bump the temperature to 350° or even 375°F for extra crispy skin.

    Because our rub does have some sugar, we are going to start out cooking at 300°F and then finish at higher heat to crisp up the skin.

    Cooking Time

    Put your whole chicken in the cooking chamber with the breasts pointed up and let the Pit Boss do its thing!

    a temperature probe in a whole chicken smoking on a pit boss pellet grill

    Place temperature probes, if you have them, in both one of the thighs and one of the breasts of the chicken.

    Otherwise, you can spot check later with an instant read thermometer.

    Always use good insulated grill gloves when rotating or moving the chicken around. You should rotate the chicken every so often during the cooking process to ensure it cooks evenly.

    There really is no need to flip the chicken over, as the pellet grill provides indirect heat like an oven.

    You are welcome to experiment and try cooking it "upside down" if you want, but you may lose some of your BBQ rub on the breasts against the grill grates.

    A 6 lb whole chicken will take between 1.5-2 hours on a Pit Boss at 300°F. 

    It may take up to 2.5 hours or more if you have a really large chicken, or it is cold outside and you open the lid a lot during the cook.

    Pro Tip: If you want the crispiest skin possible, avoid basting or spraying the chicken with anything while it is cooking on the Pit Boss.

    Keep the lid closed as much as possible, and use the temperature probes to tell you when the chicken is done.

    Target Internal Temperature

    You'll want to monitor the internal temperature of both the chicken breast AND chicken thigh for doneness.

    an internal temperature probe showing 165 degrees on a pit boss smoked whole chicken

    Your Pit Boss smoked whole chicken is ready to eat when the breast meat hits an internal temperature of 165°F and the thigh meat hits 175°F on your instant read thermometer.

    These usually occur at about the same time if you've been rotating the chicken throughout the cook.

    If you don't yet own an instant read thermometer, it's going to be hard to really know exactly when that chicken is done cooking on the pellet grill.

    One of our go-to and very affordable favorites is this affordable one from ThermoPro.

    ThermoPro TP19H Digital Meat Thermometer for Cooking with Ambidextrous Backlit, Waterproof Kitchen Food BBQ Grill Smoker Oil Fry Candy Instant Read
    ThermoPro TP19H Digital Meat Thermometer
    Check Price on Amazon

    If you prefer a leave-in thermometer you can just monitor from your phone while visiting with guests or doing other stuff, then check out our newest favorite, the MEATER leave in thermometer.

    It is extremely accurate and has an incredible 165 foot Bluetooth range and works right with your smartphone so you don't need to carry a separate controller around with you like many other remote thermometers require.

    It has a free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, and current internal temperature.

    It's like a GPS for your meat!

    MEATER Plus: Premium Wireless Smart Meat Thermometer with Bluetooth | for BBQ, Oven, Grill, Kitchen, Smoker, Rotisserie | iOS & Android App | Apple Watch, Alexa Compatible | Dishwasher Safe
    MEATER Plus: Premium Wireless Smart Meat Thermometer with Bluetooth
    • Dual temperature sensors enable you to monitor both the internal meat temperature (up to 212°F) and the ambient/external temperature (up to 527°F) at the same time.
    • Dishwasher safe
    Check Price on Amazon

    Crispy Skin

    If you want crispy skin on your chicken, turn the Pit Boss up to 400°F when the internal temperature of the breast meat reaches 120°F.

    Continue cooking the chicken until the breasts reach 160°F and thigh reach 170°F to allow the meat to rest and come up to a final internal temperature of 165°F in the breasts and 175°F in the thighs.

    Carving and Serving

    Let the smoked whole chicken rest for about 20-30 minutes before carving and serving so that the juice stays in the meat where you want it.

    a pit boss smoked whole chicken

    First pull the leg and thigh away from the rest of the bird and cut at the thigh joint.  Repeat on the other side.

    Now slice each of the breasts off the breastbone, remove the wings, and you are ready to eat!

    Smoked chicken is great on its own, or you can pair it with our maple bourbon smoked pineapple for a Hawaiian theme.

    Smoked broccoli, smoked asparagus, and even smoked cauliflower are great if you're eating healthy.

    If you want something a little richer, check out our Sticky Smoked Sweet Potatoes to cook and serve alongside your Pit Boss smoked whole chicken.

    📖 Recipe

    smoked whole chicken on the grates of a pit boss pellet grill

    Pit Boss Smoked Whole Chicken

    Mads Martigan
    Our Pit Boss Smoked Whole Chicken is first dry brined and seasoned overnight to get the most flavor and crispiest skin possible.
    We then review step by step how to set up your Pit Boss pellet grill to perfectly smoke this whole chicken to perfection.
    5 from 1 vote
    PRINT PIN SHARE SAVE Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Dry Brine Time 12 hours hrs
    Total Time 1 hour hr 50 minutes mins
    Course Main Course
    Cuisine American, Australian, barbecue, BBQ, Smoked
    Servings 4 people
    Calories 350 kcal

    Equipment

    • Pit Boss Pellet Grill
    • Wood Pellets Hickory, Oak, or Fruitwood
    • Large Cutting Board
    • Paper Towels
    • Large Baking Sheet with Wire Rack
    • Internal Meat Thermometers
    • Carving Knife
    • Insulated BBQ Gloves

    Ingredients
      

    • 2 Whole Chickens
    • Your Favorite BBQ rub or our "In a Pinch BBQ Rub" below

    Dry Brine

    • 4 tablespoon Kosher Salt
    • 1 tablespoon Fresh Course Ground Black Pepper

    In a Pinch BBQ Rub

    • 2 tablespoon Dark Brown Sugar
    • 2 tablespoon Paprika
    • 1 tablespoon Kosher Salt
    • ½ tablespoon Course Ground Black Pepper
    • ½ tablespoon Chili Powder
    • ½ tablespoon Garlic Powder
    • 1 teaspoon Onion Powder
    • ¼ teaspoon Cayenne Pepper optional

    Instructions
     

    Clean the Chicken

    • Clean, rinse, and pat dry the whole chickens well with paper towels.
      2 Whole Chickens
    • Trim any excess pieces of skin or fat off of the chickens.
      trimming a raw whole chicken

    Dry Brine Overnight

    • Place the chickens on a wire rack placed on top of a baking sheet.
      a raw whole chicken
    • Mix together the 4 tablespoon Kosher salt and 1 tablespoon pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken. DO NOT use cooking oil to adhere or skin will not get crispy.
      4 tablespoon Kosher Salt, 1 tablespoon Fresh Course Ground Black Pepper
      seasoning a whole chicken
    • Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.
      a brined and seasoned whole chicken

    Remove the Next Day

    • Take the chickens out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.
    • If you only used Salt and Pepper to Dry Brine, mix the In a Pinch BBQ Rub ingredients together and apply some to all sides of the chickens. Or add a little more of your favorite BBQ rub for chicken
      2 tablespoon Dark Brown Sugar, 2 tablespoon Paprika, 1 tablespoon Kosher Salt, ½ tablespoon Course Ground Black Pepper, ½ tablespoon Chili Powder, ½ tablespoon Garlic Powder, 1 teaspoon Onion Powder

    Start the Pit Boss

    • Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
      pellets in a pit boss hopper
    • Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
      a pit boss pellet grill making smoke
    • Next, set the temperature to preheat the Pit Boss pellet grill to 300°F.

    Smoking the Whole Chicken on the Pit Boss Pellet Grill

    • Position your seasoned whole chickens on the grates breasts up and the legs pointing to the hotter side of the grill.
      a temperature probe in a whole chicken smoking on a pit boss pellet grill
    • Place an internal temperature probe if you have one into the center of one of the breasts, and another one, if you have one, into the middle of one of the thighs.
    • Close the lid. Rotate occasionally for even cooking.
    • When the internal temperature of the breasts has reached 165°F, and the internal temperature of the thighs hits 175°F, carefully remove the chickens from the Pit Boss.
      an internal temperature probe showing 165 degrees on a pit boss smoked whole chicken

    For Crispy Skin

    • When the breast meat reaches 120°F, turn the Pit Boss up to 400°F and continue cooking until the chicken reaches the final target internal temperatures for both breast and thigh meat.

    Rest and Carve

    • Let the chickens rest for 15-20 minutes before carving to allow the juices to distribute.
      a pit boss smoked whole chicken
    • Carve, plate, and serve immediately.

    Video

    Nutrition

    Calories: 350kcal
    Keyword barbecue chicken, BBQ Chicken, BBQ Smoked Chicken, Dry Brine, pellet grill, Pellet Grill Chicken, Pit Boss Chicken, Pit Boss Smoked Chicken, Pit Boss Whole Chicken, Smoked Chicken, smoked whole chicken
    Tried this recipe?Let us know how it was!

    More Pit Boss Recipes

    • pork belly burnt ends in an aluminum foil pan
      Pit Boss Pork Belly Burnt Ends
    • smoked rack of lamb on a wooden cutting board with a white bowl of chimichurri sauce next to it
      Smoked Rack of Lamb on a Pit Boss Pellet Grill
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill
    • smoked lamb chops on a white plate with a white square dish of chimichurri sauce
      Pit Boss Smoked Lamb Chops with a Chimichurri Sauce

    About Mads Martigan

    Mads is the founder of Madbackyard.com and has been a BBQ and Grilling enthusiast for the past 15 years. He loves to write about and make videos on smoking and barbecuing all kinds of great food.

    Reader Interactions

    Comments

    1. Karen says

      February 08, 2022 at 8:46 am

      5 stars
      Came out really good, never tried the brining before but I think it made a big difference. Thanks!

    5 from 1 vote

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Robert "Mads" Martigan, the founder of Mad Backyard

    Hi, I'm Mads, the founder of Mad Backyard and an avid outdoorsman, barbecue/smoker buff, and pellet grilling enthusiast who loves to share my passion for outdoor living and outdoor cooking with the world.

    More about me →

    Trending Recipes

    • pork shoulder on the grates of a pit boss pellet grill with a probe thermometer inserted in the meat
      Pulled Pork on a Pit Boss Pellet Grill
    • slices of smoked beef brisket on a cutting board
      Smoked Beef Brisket on a Pit Boss Pellet Grill
    • baby back ribs on the grates of a pit boss pellet grill
      Baby Back Ribs on a Pit Boss Pellet Grill
    • boston butt on the shelf of a masterbuilt electric smoker with a water pan beneath
      Smoked Boston Butt in a Masterbuilt Electric Smoker

    AFFILIATE DISCLAIMER

    Thanks for visiting Madbackyard.com!  As outdoor living enthusiasts, we love to mention and link to various products we have used or researched.  Assume those links are affiliate links which means we may earn a small commission if you click and buy.  As an Amazon Associate we earn from qualifying purchases.

    Seasonal Recipes

    • slices of smoked corned beef brisket on a wooden cutting board
      Smoked Corned Beef Brisket
    • smoked cabbage cut open on a cutting board
      Smoked Cabbage
    • Double smoked ham with a cherry glaze on a cutting board to show the slices of ham
      Pit Boss Smoked Ham with Cherry Fig Glaze
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill

    Footer

    ↑ back to top

    For great baking recipes, visit our partner site You're Gonna Bake It After All.

    About

    • About Us
    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    More

    • Newsletter Sign Up
    • Shop our Store

    Contact

    • Contact Us

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2020-2025 Mad Backyard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.