Rubbery chicken skin is now a thing of the past! In this video I'll show you how to smoke a whole chicken so it's juicy, tender, smokey and CRISPY.
Step 1:
- Brine the whole chicken for 4-8 hours using the brine recipe below
- Remove from brine and rinse
- Apply rub (recipe below)
Step 2:
- Smoke at 275 degrees on your Traeger, Pit Boss, Masterbuilt Electric Smoker, Offset smoker, weber kettle or whatever smoker you're using (This recipe works with ANY SMOKER because we're running at 275)
- Keep smoking until the internal temperature of the breast meat is 160 degrees (I like to poke my instant read thermometer up through the cavity into the breast so I don't put a bunch of holes on the outside of the breast)
Step 3:
- Remove chicken from smoker or grill and LET IT REST at room temperature for 15-20 minutes. Ideally we want the temperature in the breast to go back down to around 140 degrees.
Step 4:
- Broil on high heat in your oven for around 8-15 minutes until the skin is crispy and has the color you want.
Step 5:
- Slice and serve
Rub Recipe:
2 Tbsp Paprika
2 Tbsp Chilli Powder
1 Tbsp Onion Powder
1 Tbsp CORN STARCH (the secret ingredient to crispy chicken skin!)
NO SALT (We have enough salt from the brine - If you're not brining, add 1 Tbsp Kosher course grain salt)
Brine Recipe:
16 Cups (1 Gallon) of water
1 Cup Kosher (Course Grain) salt