Preparation Time: 15 minutes

Cook Time: 90-120 minutes

Cut: Whole Chicken


2  whole chickens, giblets removed

Smokey Sugar Chicken Rub
½ cup (125 ml) smoked paprika
¼ cup (60 ml) brown sugar
¼ cup (60 ml) oregano
2 tsp (10 ml) ground black pepper
2 tsp (10 ml) thyme
4 tsp (20 ml) garlic powder
4 tsp (20 ml) onion powder
1 tsp (5 ml) salt
½ tsp (2.5 ml) cayenne


Preheat smoker to 250F.

Mix Smokey Sugar Chicken Rub ingredients and generously coat chickens. Tie drumsticks together on each chicken and tuck wing tips under the body.

Place chickens in smoker, breast side up, and smoke for 120 minutes or until the thickest part of the thigh reaches 180 F (82 C). Remove from smoker to a large roasting pan, cover with foil and let rest for 20 minutes before serving.


Check after 90 minutes. Smaller chickens may reach temperature more quickly.

To get a crispier skin, place chickens in a 450F oven for 10 minutes after they leave the smoker.

Smoked chickens freeze well. Wrap tightly in foil and place in a freezer bag when cooled.