Recipes Meat and Poultry Chicken Whole Chicken Recipes Smoked Whole Chicken 5.0 (5) 5 Reviews 3 Photos Great rub for a whole smoked chicken. It doesn't overpower the chicken flavor. Submitted by Brent Rice Updated on June 23, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 3 hrs 45 mins Additional Time: 10 mins Total Time: 4 hrs 10 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons paprika 2 tablespoons chili powder 2 tablespoons cayenne pepper 2 tablespoons freshly cracked black pepper 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 1 (3 1/2) pound whole chicken Directions Preheat a smoker to 250 degrees F (120 degrees C). Mix paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt together in a large mixing bowl with a fork until thoroughly combined. Spatchcock chicken by placing the breast down on a work surface. Starting at the tail end, cut along both sides of the backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn the breast so it's facing up. Push down on each side of the breast with your hands until you hear it crack; press to flatten. Rub chicken all over with seasoning blend. Smoke chicken in the preheated smoker until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish up with an internal temperature of 160 degrees F (71 degrees C), about 15 more minutes. Remove chicken from the smoker, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve. Tips Spatchcocking the chicken prior to smoking is optional. You can also rub the chicken with the spices up to 24 hours ahead of time and refrigerate. If you can't handle heat, I'd suggest 2 teaspoons of cayenne instead of 2 tablespoons. I Made It Print Nutrition Facts (per serving) 319 Calories 12g Fat 8g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 319 % Daily Value * Total Fat 12g 16% Saturated Fat 3g 17% Cholesterol 133mg 44% Sodium 1118mg 49% Total Carbohydrate 8g 3% Dietary Fiber 3g 12% Total Sugars 1g Protein 45g 89% Vitamin C 6mg 7% Calcium 64mg 5% Iron 4mg 24% Potassium 560mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.