Smoked Whole Chicken: The Complete Pitmaster Guide to Crispy Skin (2026)
A pitmaster’s guide to a smoked whole chicken with juicy meat and crackling skin: wood pairings, exact temps, and the dry-brine trick that fixes rubbery skin.
Featured reference
Our pitmaster temperature charts
Three quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep.
Smoking time & temp
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →Steak & burger doneness
| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →BBQ leftovers
| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Reader Favorites
SidesBBQ Potatoes Done RightFundamentalsBeef Tallow: The Pitmaster FatPlaybookThe 30-Day Brisket PlaybookHow-toWake Your Smoker: 7-Step StartupSaucesSwicy Sauce: 3 RecipesGearOutdoor Survival Grilling: Top GearEventsNational BBQ Day GuideRecipesDeep-Fried Turkey, Un-Fowl-GettableSidesChow Chow Relish: Southern Secret
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