Smoked chicken is a delicious and healthy alternative to traditional roasted chicken. The key to success with smoking chicken is to use a quality electric smoker. Masterbuilt makes some of the best electric smokers on the market, and their products are perfect for smoking whole chickens.
In this article, we’ll show you how to make smoked whole chicken Masterbuilt electric smoker. We’ll also provide some tips on how to get the perfect result every time.
You can also check our articles on How to Make Electric Smoker Chicken Breast, How to Smoke a Pork Loin Roast in an Electric Smoker, How to Make Smoked Sausage in Electric Smoker, The Ultimate Guide to Seasoning an Electric Smoker, How to Make Electric Smoker Chicken Thighs, and Masterbuilt Smoker Instructions: A Detailed Guide.
Masterbuilt 30 Electric Smoker Whole Chicken
We are going to use Masterbuilt 30 Electric Smoker in this guide. This unit is one of the most popular electric smokers on the market, and it’s perfect for smoking a whole chicken.
Selecting the Right Chicken
When smoking a whole chicken, it’s important to start with a quality bird. Choose a chicken that is organic and free-range, if possible. You’ll also want to select a chicken that is 3-4 pounds in weight, as this will ensure that it cooks evenly. Once you’ve selected your bird, it’s time to prepare it for the smoker.
How to Prep a Whole Chicken?
Preparing a whole chicken for smoking is similar to preparing it for roasting. The first thing you need to do is remove the giblets from the chicken. These are located in the cavity of the chicken and can be removed by hand or with a spoon.
Clean and Trim the Whole Chicken
Once the giblets have been removed, you need to clean and trim the chicken. Start by rinsing the chicken inside and out with cold water. Then, remove any excess fat from the chicken. You can do this by hand or with a sharp knife.
Next, cut off the tips of the chicken’s wings. These can be saved for making stock or soup.
Finally, pat the chicken dry with paper towels.
Is it better to remove or keep the skin of the whole chicken?
The skin of the chicken helps to keep the juices in, so if you remove it, the chicken will be drier. However, if you are watching your fat intake, it’s best to remove the skin.
If you decide to keep the skin on, make sure to score it a few times with a sharp knife. This will help the smoke penetrate the skin and flavor the chicken.
If you do choose to remove the skin, make sure to do so carefully so that you don’t damage the meat.
How to Spatchcock a Chicken?
Spatchcocking is a method of preparing chicken that results in evenly cooked meat. It’s also known as butterflying.
To spatchcock a chicken, start by removing the backbone. This can be done with a sharp knife or kitchen shears.
Next, flip the chicken over and press down on the breastbone to flatten it.
Once the chicken has been spatchcocked, it’s ready for smoking.
Season the Chicken
Now that the chicken is prepared, it’s time to season it. There are many different ways to season chicken, so feel free to experiment.
For this recipe, we recommend using a simple dry rub. To make a dry rub, mix together equal parts salt, pepper, and paprika. Then, rub the seasoning all over the chicken.
If you want to add some extra flavor, you can also stuff the chicken cavity with aromatics like garlic, onions, and lemon.
Should You Brine, Marinate, or Rub?
This is a common question when it comes to smoking chicken. The answer is that it depends on your preferences.
If you want the chicken to be extra moist and flavorful, you can brine it. To brine chicken, submerge it in a mixture of water and salt for at least 30 minutes.
If you want to add some extra flavor to the chicken, you can marinate it. Marinating chicken is similar to brining, but you use a flavorful liquid like lemon juice or beer instead of water. Marinate the chicken for at least 30 minutes or up to 24 hours for the best results.
If you’re short on time, you can simply rub the chicken with a dry spice rub. This is the quickest and easiest method, and it will still result in delicious smoked chicken.
How to Smoke a Whole Chicken?
Now that the chicken is prepared, it’s time to smoke it. Prepare your smoker according to the manufacturer’s instructions and preheat it to 225 degrees Fahrenheit.
Once the smoker is up to temperature, place the chicken on the grate and cook it until the internal temperature reaches 165 degrees Fahrenheit. This will usually take 2-3 hours but ultimately depends on the size of your chicken.
When the chicken is fully cooked, remove it from the smoker and allow it to rest for 10 minutes before carving. This will give the juices time to redistribute, ensuring a juicy and flavorful chicken.
When to Add the Wood Chips?
You’ll want to add the wood chips to the smoker when you first put the chicken on. This will give them time to smoke and flavor the chicken.
How Do You Know When a Whole Chicken is Done Smoking in an Electric Smoker?
The best way to know when your chicken is done smoking is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, making sure not to touch the bone.
Another way to tell if your chicken is done is to check the juices. When the chicken is cooked through, the juices will run clear when you cut into it.
Cooked chicken will have opaque, white flesh and will pull away from the bone easily. So, if you’re unsure, err on the side of caution and cook the chicken for a few minutes longer.
Carving and Serving a Masterbuilt Smoked Whole Chicken
Now that your chicken is cooked, it’s time to carve and serve it.
To carve the chicken, start by removing the legs. Then, cut the breast meat away from the carcass. Once the breast meat has been removed, you can slice it into thin pieces.
Finally, remove the wings and carve them into individual pieces.
Serve the chicken with your favorite sides, and enjoy!
Times & Temperatures
It’s best to smoke chicken at a low temperature, between 225 and 250 degrees Fahrenheit. This low and slow cooking method will result in moist, flavorful chicken.
The cooking time will vary depending on the size of your chicken, but it will typically take 2-3 hours to cook a whole chicken in an electric smoker.
When smoking chicken, it’s important to use a meat thermometer to ensure that it is cooked through. The chicken is fully cooked when the internal temperature reaches 165 degrees Fahrenheit, as mentioned above.
Use these time and temperature guidelines to smoke chicken in an electric smoker at 225-250 degrees Fahrenheit:
-2-3 lb chicken: 2-3 hours
-3-4 lb chicken: 3-4 hours
-4-5 lb chicken: 4-5 hours
How to get Crispy Skin on your Masterbuilt Smoked Whole Chicken?
Crispy, golden brown skin is one of the best parts of smoked chicken. We give below some secret tips to get the crispiest skin possible!
Crispy Smoked Whole Chicken Skin Secret #1: Baking Powder
Baking powder is a leavening agent that helps baked goods rise. But it can also be used to make chicken skin crispy!
Simply mix together 1 teaspoon of baking powder with 1/4 teaspoon of salt. Then, rub the mixture all over the chicken skin. The baking powder will react with the heat and cause the skin to puff up and become crispy.
Crispy Smoked Whole Chicken Skin Secret #2: Cornstarch
Cornstarch is another secret ingredient that can be used to make chicken skin crispy. All you need to do is add cornstarch to the chicken skin and rub it in before cooking. This will help the skin to crisp up nicely when cooked.
Crispy Smoked Whole Chicken Skin Secret #3: Dry Brine Overnight
Dry brining chicken is a process of seasoning the chicken with salt and letting it sit overnight. This helps to flavor the chicken and also dries out the skin, making it crispier when cooked.
To dry brine chicken, simply mix together 1 tablespoon of salt with 1 teaspoon of sugar. Rub the mixture all over the chicken, making sure to get under the skin as well. Then, place the chicken in a resealable bag and refrigerate it overnight.
When you’re ready to cook the chicken, simply remove it from the bag and pat the skin dry with a paper towel.
How Much Wood Smoke to Use on a Whole Chicken?
When smoking chicken on an electric smoker, it is important to use the right amount of wood smoke. Too little smoke will result in a bland flavor, while too much smoke can make the chicken taste bitter.
The best way to determine how much wood smoke to use is to experiment and find the flavor that you prefer. Start with a small amount of wood smoke and increase the amount until you reach the desired flavor.
Keep in mind that the type of wood you use will also affect the flavor of the chicken. So, be sure to experiment with different types of wood until you find the one that you like best.
Best Wood for Smoking Chicken
Here are some common woods that can be used for smoking chicken:
Applewood
Applewood has a sweet, fruity flavor that pairs well with chicken. This type of wood is also lightweight, so it’s easy to control the smoke level when using an electric smoker.
Hickory Wood
Hickory wood imparts a strong, smoky flavor to the meat. It’s also dense, so it burns slowly and evenly. This makes it ideal for smoking chicken in an electric smoker.
Maple Wood
Maple wood has a subtle, sweet flavor that enhances the natural flavors of the chicken. It’s also relatively lightweight, so it’s easy to control the smoke level when using an electric smoker.
Oak Wood
Oak wood has a bold, robust flavor that can stand up to the richness of the chicken. It also has a high heat output, making it ideal for smoking chicken.
Pecan Wood
Pecan wood has a nutty flavor that pairs well with chicken. It’s also a versatile wood that can be used with other meats like pork and beef.
One important thing to keep in mind is that wet woods will create more smoke than dry woods. This can be helpful if you’re looking to create a smokier flavor, but it’s worth keeping in mind that wet wood can also make it difficult to control the temperature of your smoker.
As a general rule of thumb, we recommend using wood that has been aged or kiln-dried, as this will help ensure that it burns evenly and doesn’t add too much moisture to the smoker.
What to Serve with Smoked Chicken?
There are endless possibilities when it comes to serving smoked chicken. Here are three perfect sides to accompany your smoked chicken dish.
Smoked Mashed Potatoes
A classic side dish that will never go out of style. Smoky, savory, and delicious, smoked mashed potatoes are the perfect complement to any smoked chicken dish. Best of all, they’re easy to make!
Simply boil some potatoes until they’re soft, mash them up with some butter and milk, and add a touch of smoky flavor with some Liquid Smoke. Done and done!
Smoked Corn on the Cob
A summertime favorite that’s sure to please. Smoky, sweet, and satisfying, this side dish is sure to be a hit with your guests.
To make it, simply husk some fresh corn and place it in your electric smoker. Cook for about 30 minutes or until the corn is tender. Then brush with some butter and sprinkle with salt, pepper, and a touch of paprika. Serve hot, and enjoy!
Creamed Spinach
A healthier option that’s still packed with flavor. This side dish is perfect for those looking to cut down on carbs but still want something substantial to eat.
Start by simply sautéing some spinach in a pan with some olive oil until it’s wilted down. Then add heavy cream and Parmesan cheese and continue to cook until the spinach is fully cooked through. Season with salt and pepper to taste and serve alongside your smoked chicken for a complete meal.
Tips for Smoking Chicken in an Electric Smoker
Now that you know how to smoke chicken, here are a few tips to help you get the best results:
Pick the Best Smoke
First of all, it’s important to pick the right type of smoke. As mentioned above, there are different types of wood that can be used for smoking chicken. Each type of wood imparts a different flavor to the meat, so it’s important to choose one that will complement the flavors you’re going for.
If you’re not sure which type of wood to use, the best thing is to match the type of wood to the type of chicken you’re smoking. For example, if you’re smoking a heritage breed chicken, you might want to use fruitwood like applewood or cherry wood. These woods will give the chicken a sweeter flavor that pairs well with the natural sweetness of the meat.
On the other hand, if you’re smoking a more robust chicken like a Cornish game hen, you might want to use a harder wood like hickory or pecan. These woods will give the chicken a more intense flavor that will stand up to the stronger taste of the meat.
Spatchcock the Chicken
As already mentioned above, spatchcocking the chicken will help it cook more evenly. It’s a simple process that just involves removing the backbone of the chicken so that it can be flattened out.
Not only does this help the chicken cook more evenly, but it also helps it absorb more smoke flavor. So if you’re looking for a smokier chicken, be sure to spatchcock it before smoking.
Brine the Chicken
Another great way to ensure that your chicken is moist and flavorful is to brine it before smoking. This is a simple process of soaking the chicken in a saltwater solution, which helps to Lock in moisture and keep the meat from drying out during the smoking process.
It also adds flavor and helps to tenderize the meat. So, if you’re looking for the best-tasting and most flavorful chicken, be sure to brine it before smoking.
Get the Temperature Right
It’s important to get the temperature right when smoking chicken. If the temperature is too high, the chicken will cook too quickly on the outside while remaining raw in the center. This can cause the chicken to dry out and become tough.
On the other hand, if the temperature is too low, the chicken will take longer to cook and may not reach the desired level of doneness.
For best results, aim for a temperature between 225 and 250 degrees Fahrenheit. This will ensure that the chicken cooks slowly and evenly, resulting in tender, juicy meat.
Add the Right Seasoning
It’s also important to use the right seasoning to get the most out of your smoked chicken. A common mistake is to simply use the same seasoning you would use for grilled chicken. This can result in a bland, dry bird.
Instead, go heavy on the spices to really give the chicken a flavor boost. Try using a combination of paprika, garlic powder, onion powder, and black pepper.
Another option is to stuff the cavity of the chicken with aromatic herbs such as rosemary or Thyme. This will infuse the meat with flavor and result in a more moist and tender final product. No matter what seasoning you choose, be sure to add it generously for the best results.
Masterbuilt Electric Smoker Chicken Recipe
This recipe yields succulent, juicy chicken that’s packed with the taste of hickory smoke. And best of all, it’s easy to make!
Ingredients:
-1 whole chicken, 3-4 pounds
-1 tablespoon paprika
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/4 cup apple cider vinegar
-2 tablespoons olive oil
-2 cups hickory wood chips, soaked in water for 30 minutes
Instructions:
1. Combine the paprika, garlic powder, onion powder, salt, and black pepper in a small bowl and mix well.
2. Rub the spice mixture all over the chicken, being sure to get it into the cavity as well.
3. Pour the apple cider vinegar and olive oil into the cavity of the chicken.
4. Place the chicken in a large resealable bag and refrigerate for at least 4 hours or overnight.
5. Preheat the smoker to 225 degrees Fahrenheit.
6. Place the chicken in the smoker and cook for 3-4 hours, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
7. Halfway through cooking, add the wood chips to the smoker.
8. Remove the chicken from the smoker and allow it to rest for 10 minutes before carving. Enjoy!
Smoked Whole Chicken Masterbuilt Electric Smoker FAQs
How to Keep Smoked Chicken Moist?
One of the challenges of smoking chicken is that it can dry out easily. To prevent this, there are a few things you can do.
First, make sure not to overcook the chicken. Chicken is fully cooked at an internal temperature of 165 degrees Fahrenheit, so take it out of the smoker when it reaches this temperature.
Second, brine or marinate the chicken before smoking it. This will help to keep it moist and flavorful.
Finally, don’t forget to allow the chicken to rest for 10 minutes after smoking. This will give the juices time to redistribute, ensuring that your chicken is juicy and delicious.
Is it better to smoke a chicken at 225 or 250?
There are a lot of differing opinions on the ideal temperature to cook a chicken. Some say 225 is best because it allows the chicken to cook slowly and evenly, resulting in juicy, flavorful meat. Others contend that 250 is the way to go because it provides a crisp skin that is packed with flavor.
Ultimately, the decision of whether to smoke a chicken at 225 or 250 is a matter of personal preference. If you’re looking for juiciness, then 225 is the way to go. But if you’re after crisp skin, then you’ll want to crank up the heat to 250.
Do you flip chicken when smoking?
While theoretically, flipping the chicken would help it to cook more evenly, in practice, it can actually make the skin less crisp and juicy.
The key is to maintain a consistent temperature throughout the cooking process, which can be best achieved by keeping the chicken in one position. So, when smoking chicken, it’s best to keep it skin-side down and avoid flipping it altogether.
Conclusion
Smoking chicken is a great way to add flavor and juiciness to the meat. By following the tips and recipe above, you’ll be sure to produce chicken that is moist, tender, and packed with flavor. And, because it’s made in an electric smoker, it’s easy to make, too!
We hope that this article on how to make smoked whole chicken Masterbuilt electric smoker was helpful. And be sure to check out our other articles for more great cooking tips and recipes. Thanks for reading!