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NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+

Test Kitchen Approved

Smoked Chicken

Recipe By Mike Johnston, Savory Spice founder

Prep Time

10 Minutes

Cooking Time

5 Hours

Recipe By Mike Johnston, Savory Spice founder

This chicken is best served Alabama barbecue style...drenched in tangy, white BBQ sauce. See the recipe details for links to delicious white BBQ sauce recipes using Savory's spices and seasonings.

Serving Suggestions

Delicious with either our Long’s Peak White BBQ Sauce or Stefan's Tangy White BBQ Sauce recipes.

Recipe Notes

*Savory's 'Cue Glue helps the seasoning stick to your protein and seals in moisture. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.

Brining the chicken before smoking can help keep it tender and juicy. Check out our Brining Mix and brining instructions for creating an easy brine for whole chicken or chicken pieces.

This recipe requires a smoker.

Ingredients

Savory Spice ingredients in this recipe

Directions

Prepare smoker with wood of choice and heat smoker to 225 to 250 degrees. Slather chicken all over with 'Cue Glue if using before rubbing chicken with seasoning. Rub chicken generously with salt & pepper and BBQ rub of choice. Smoke chicken, keeping heat between 225 and 250 degrees, until the internal temperature of the chicken reaches 165 degrees. Depending on the size of the chicken (whole or pieces) the cooking time will range from 2 to 5 hours. Remove chicken from smoker, tent it with foil, and let it rest for 10 to 15 min. before slicing and serving.