How long does it take to smoke a chicken?

Smoking both chicken halves will typically take about 20 hours total, sometimes less depending on the size of the chickens.

Does it take less time to smoke half a chicken or a spatchcocked chicken?

It's close, just a little less time for the half chickens. The benefit is being able to maneuver them easier around on the grill and serve smaller, customizable portions.

Can I use this method for turkeys, hens, or other birds?

Absolutely, and I highly recommend it.

What is the ideal internal temp of smoked chicken?

The USDA recommends 165°F as a safe temperature for chicken. I do like to pull the bbq chicken halves off the smoker just before that, around 158°F or so, and let the carry-over cooking bring it to the safe 165°F.

Juicy Smoked Chicken Halves - Chiles and Smoke

Name: Juicy Smoked Chicken Halves
Prep time: 1 h 10 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Cuisine: Chicken
Ingredients: 1 whole chicken, split in half, around 3 pounds; Signature Sweet & Smoky Rub, as needed; 1 cup BBQ sauce of choice, room temp or slightly warmed

Ingredients

Scale

1 whole chicken, split in half, around 3 pounds
Signature Sweet & Smoky Rub, as needed
1 cup BBQ sauce of choice, room temp or slightly warmed

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Instructions

Split the chicken in half, see notes below for steps.
Mix the seasonings together. Place the chicken halves on a wire rack with a baking sheet. Sprinkle the seasonings from up above, evenly coating all sides of the chicken. Allow the chicken to rest in the fridge, uncovered, for at least an hour or up to overnight.
Preheat the smoker to 300°F. Take the chicken out of the fridge if you did dry-brine and allow it to rest at room temp while the smoker warms up.
Place the chicken halves into the smoker and allow them to cook undisturbed for about an hour or so.
Check the temperature. Once the center of the chicken breast is about 140-145°F you can add your finishing touches.
(For Dry-Rub) Lightly brush the skin with a little vegetable or olive oil, this will help to crisp up the skin during the final minutes.
(For Saucing) Lightly brush the skin with a little BBQ sauce, making sure to glaze every part of the skin. Don’t bother saucing the bottom.
Cook the chicken until the center of the chicken breast is about 158°F and remove them from the smoker. Place the smoked chicken halves under loosely tented foil for about 10 minutes to rest before slicing.
Slice and serve!

Notes

To split a chicken in half: Place the chicken on a very cutting board surface area. Pat down the outside with a paper towel to dry excess moisture. Rotate the chicken so the backbone is facing up. Start at the tail end and work upwards, snipping through the rib bones as you go. Remove the backbone and flip the chicken over so the inside is facing down. Spread the chicken out carefully and push firmly in the middle of the breast – you should hear a snap, which is the breastbone. Take a large chef knife or cleaver and cut the chicken in half, pushing the blade down the center of the chicken where the breastbone is. You should now have two halves.

Author: Brad Prose
Prep Time: 10 minutes
Dry-Brine: 1 hour
Cook Time: 90 minutes
Category: Chicken & Poultry
Method: Smoking
Cuisine: Chicken