In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then smoking the chicken to perfection. I used my Hasty Bake Legacy with lump charcoal and pecan wood for these smoked chickens but you can do this on any smoker whether it's a charcoal, electric, pellet smoker or even a grill.
The recipe card is below and be sure to watch the video as I demonstrate the entire process for you.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Smoker Temp: 275°F
- Meat Finish Temp: 165°F
- Recommended Wood: Pecan
Main prep
- 1 or more whole chickens
- 1 cup mayonnaise (per chicken)
- ¼ cup Jeff's original rub (Purchase formula here | Purchase bottled rub)
- 1 stick of butter
Brine (optional)
- 1 gallon of cold water
- 1 cup of coarse kosher salt
- 1 cup of brown sugar
Basting Sauce
- 1 stick of butter
- 2 TBS of Jeff's original rub (Purchase formula here | Purchase bottled rub)
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.Note I did not go over the brining process in the video however, I will be doing that in a future video and when I do, I will add a link to that in the “how to smoke chicken video”.. For now, just follow the brining instructions below.
4-6 hours before you plan to prepare and smoke the chicken(s), make the brine by adding the cold water to a large container such as a tea pitcher. Add the coarse kosher salt and stir until the salt is dissolved and the water returns to clear. Stir in the brown sugar and the brine is ready to use.
Place the chicken in a glass or plastic container and pour the brine over the chicken to cover.
Place the container into the fridge for 4-6 hours while the chicken brines.
Once the brining process is finished, remove the chicken from the brine, rinse it under cold water and pat it dry with a paper towel. Discard the brine.
What is brining you ask?
Placing meat into a saltwater solution allows the salty water to aborb into the meat where it gets trapped between the strands. During cooking, moisture is always lost however, since it now has more water than it did naturally, it will end up being juicier.
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! Â -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! Â -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! Â -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.
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Printable Recipe
How to Smoke Chicken
Ingredients
Main Prep
- 1 Each Chicken, Whole
- 1 Cup Mayonnaise
- 1/4 Cup Jeff's original rub
Brine
- 1 Gallon Cold water
- 1 cup Coarse kosher salt
- 1 cup brown sugar dark or light
Baste
- 1 stick butter melted
- 2 TBS Jeff's original rub
Instructions
Brine
- Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
- Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
- After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
Prepare
- Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
- Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
- Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
Smoke
- Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
- Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
- While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
Rest and Serve
- Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
- Carve the chicken and serve.
How to Smoke Chicken an amazing article I loved the way you have taught in your blog to smoke chicken and the recipe you have provided us is too easy. Thanks for the lovely article you have given to us.
Can you remove the skin of the chicken then rub it and get decent results?
The meat will dry out if you do this. If you are wanting to not eat the skin, I recommend using something like a rubber spatula or chopsticks (tips from readers) to loosen the skin and get as much rub as you can up under the skin. Cook it with the skin on then remove the skin when it’s done. The skin does a great job of keeping the meat from drying out while letting plenty of smoke through and is best left on while cooking for this very reason.
The other option would be to remove the skin and then wrap the chicken with cheesecloth or something similar to protect the meat during the cooking process. a basting of melted butter and rub every 20 minutes or so would be a great idea.