How to Smoke Chicken for Juicy, Flavorful Results

In this tutorial I will guide you step by step through butterflying a whole chicken, coating it with a flavorful mayo-and-rub mixture, and smoking it until perfectly cooked. The method works on any smoker or grill—charcoal, pellet, electric, or gas—though I used a Hasty Bake Legacy with lump charcoal and pecan wood for the photos shown.

Helpful Information

• Prep Time: 15 minutes
• Cook Time: 2.5 hours (approximate)
• Smoker Temperature: 275°F (135°C)
• Target Internal Temperature: 165°F (74°C)
• Recommended Wood: Pecan (or other mild fruit/nut woods)

What You’ll Need

• Whole chickens
• Mayonnaise
• Jeff’s original rub (or your preferred poultry rub)
• 1 gallon of cold water
• 1 cup coarse kosher salt
• 1 cup brown sugar (dark or light)
• 1 stick (8 tablespoons) butter
• Reliable digital meat thermometer

Step 1: Brining

Brining helps keep the chicken juicy and seasons it through. About 4–6 hours before you plan to smoke, combine 1 gallon of cold water with 1 cup coarse kosher salt. Stir until the salt dissolves, then stir in 1 cup brown sugar. Place the whole chicken in a non-reactive container and pour the brine over it so the bird is completely submerged. Refrigerate the chicken in the brine for 4–6 hours.

After brining, remove the chicken, rinse it briefly under cold water to remove excess surface salt, and pat it dry with paper towels. Discard the brine.

Step 2: Remove the Backbone (Butterflying / Spatchcock)

Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely. Flip the chicken breast-side up and press firmly on the breastbone to flatten the bird so it will cook evenly on the smoker.

Step 3: Add Some Flavor

Make the flavor base by mixing 1 cup mayonnaise with 1/4 cup of your chosen rub (I use Jeff’s original rub). This creates a paste that helps the seasoning adhere and promotes browning.

• 1 cup mayonnaise
• 1/4 cup rub

Use about half of this mixture to coat the inside (meat side) of the butterflied chicken. Spread it evenly and be careful around any sharp bones. Flip the bird skin-side up and apply the remaining mixture to the skin, covering the breast, wings, and legs. If possible, gently push some of the mixture under the skin for extra flavor.

Work evenly so you get good coverage but avoid over-handling the skin, which can tear.

Step 4: Smoke Time

Preheat your smoker for indirect cooking at about 275°F (135°C). Use pecan wood or another mild wood for a subtle, complementary smoke flavor. If your smoker has a water pan, leaving it dry can help the skin crisp up a bit more.

Place the chicken skin-side up directly on the smoker grates. Smoke until the thickest part of the breast and the thigh reach an internal temperature of 165°F (74°C). A reliable digital thermometer makes this easy and accurate—insert it into the deepest part of the breast and thigh without touching bone.

While the chicken cooks, combine 1 stick of melted butter with 2 tablespoons of rub. Brush this mixture over the skin 2–3 times during the cook or whenever the skin appears to be drying out. This adds flavor and encourages a glossy, appetizing finish.

Step 5: Carve and Serve

When the chicken reaches the target internal temperature, remove it from the smoker and tent it loosely with foil. Let it rest for about 15 minutes; resting allows the juices to redistribute and makes carving easier. After resting, carve the chicken into breasts, wings, and legs and serve warm.

Recipe Card