Go Back Email Link
–+ servings
Whole Chicken on a cutting board

Masterbuilt Smoked Whole Chicken

Mads Martigan
Our Smoked Whole Chicken in a Masterbuilt Electric Smoker 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 your Masterbuilt, or ANY electric smoker, to perfectly smoke this whole chicken to perfection.
5 from 2 votes
Print Recipe Pin Recipe Share on Facebook Save Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Dry Brine Time 12 hours
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American, Australian, barbecue, BBQ, Smoked
Servings 4 people
Calories 350 kcal

Equipment

  • Masterbuilt Electric Smoker or any brand electric smoker
  • Wood chips 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
  • ¼ teaspoon Baking Powder

In a Pinch BBQ Rub

  • 2 tablespoon Dark Brown Sugar
  • 2 tablespoon Paprika
  • 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
    patting a raw whole chicken dry with paper towels
  • Trim any excess pieces of skin or fat off of the chickens.

Dry Brine the Chicken Overnight

  • Place the chickens on a wire rack placed on top of a baking sheet.
  • Mix together the 4 tablespoon Kosher salt and baking powder, or use your favorite BBQ rub that contains salt mixed with the baking powder, 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, ¼ teaspoon Baking Powder, Your Favorite BBQ rub or our "In a Pinch BBQ Rub" below
    seasonings for smoked whole chicken along qith cornstarch to dry the skin
  • Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.
    a whole chicken dry brining in a refrigerator overnight before smoking

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 Baking Powder 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, ½ tablespoon Course Ground Black Pepper, ½ tablespoon Chili Powder, ½ tablespoon Garlic Powder, 1 teaspoon Onion Powder, ¼ teaspoon Cayenne Pepper

Start the Masterbuilt Electric Smoker

  • Open up the electric smoker door and make sure the racks are all cleaned off and in their proper place. You may need to remove a couple shelves to make room for the whole chickens. Aim for the middle of the smoker for your chicken(s).
  • Do not fill the water pan. Close the door.
  • Plug in and turn on the electric smoker and set the temperature to 275°F.
    a masterbuilt electric smoker set to 275 degrees
  • Once the electric smoker is up to temperature, load your wood chips in the chip loading tray. There is no need to soak the wood chips in water.
    wood chips being loaded into a masterbuilt electric smoker

Smoking the Whole Chicken in the Masterbuilt Electric Smoker

  • Once smoke is being produced, position your seasoned whole chickens on the grates breast side up.
    a raw chicken placed in a masterbuilt electric smoker with a temperature probe
  • 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.
    a whole chicken in a masterbuilt electric smoker with a temperature probe
  • Close the door.
  • 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 electric smoker.
    an instant read thermometer showing a whole chicken done smoking in an electric smoker

Rest and Carve

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

Nutrition

Calories: 350kcal
Keyword barbecue chicken, BBQ Chicken, BBQ Smoked Chicken, Dry Brine, electric smoker, Electric Smoker Chicken, Electric Smoker Whole Chicken, Masterbuilt Chicken, Masterbuilt Smoked Chicken, Masterbuilt Whole Chicken, Smoked Chicken, smoked whole chicken
Tried this recipe?Let us know how it was!