Overview

A reliable, two‑stage method for smoked chicken with true bite‑through skin: salt dry‑brine overnight, smoke around 275°F (135°C), then finish hot at 350°F (177°C) to render and set the skin.

Ingredients

• 4 lb (1.8 kg) bone‑in, skin‑on chicken pieces (thighs/drums) or 1 spatchcocked chicken, 3.5–4.5 lb (1.6–2.0 kg)
• Kosher salt at 0.75–1.0% of meat weight (about 14 g for 4 lb/1.8 kg)
• 2 tsp (6 g) coarse black pepper
• 2 tsp (6 g) granulated garlic
• 1 tsp (3 g) onion powder
• 2 tsp (6 g) paprika (sweet or smoked)
• 1/2 tsp (1 g) cayenne, optional
• 1 tbsp (15 ml) neutral oil (canola/avocado) for light brushing

Equipment

• Smoker or kettle grill with two‑zone setup
• Charcoal and starter, or pellet/gas heat source
• Fist‑size wood chunks (pecan; optional cherry)
• Wire rack and rimmed sheet pan
• Instant‑read thermometer and pit probe
• Kitchen shears (for spatchcocking)
• Tongs and heat‑resistant gloves
• Drip pan

Wood

Pecan with a small touch of cherry for color

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 165 °F (74 °C)
Approx duration: 2 hours

Why Bite‑Through Skin Matters

Great smoked chicken shouldn’t force you to rip off rubbery skin. Bite‑through skin is thin, rendered, and tender enough to part cleanly with one bite. The path there is controlled dehydration (salt dry brine), moderate smoke to build flavor without overcooking the skin, then a focused hot finish to render fat and set the surface.

Overview: Dry Brine + 350°F Finish

You’ll salt the chicken by weight and rest it uncovered in the fridge 12–24 hours. On cook day, run the pit at about 275°F (135°C) until the meat is nearly done, then raise to 350°F (177°C) to render the skin and finish the cook. This works for bone‑in thighs/drums and spatchcocked whole birds. Keep rubs low‑sugar to prevent scorching during the hot finish.

Ingredients and Ratios

Plan salt at 0.75–1.0% of the chicken’s weight for the dry brine; 0.8% is a sweet spot for most palates. For a 4 lb (1.8 kg) bird or equivalent pieces, that’s about 14 g fine kosher salt. Add a simple, low‑sugar rub right before the cook—think black pepper, garlic, onion, and paprika. A light brush of neutral oil improves browning during the 350°F (177°C) finish without turning the skin leathery.

Equipment and Setup

Use any smoker or a kettle set up for two‑zone cooking. You’ll want a wire rack over a sheet pan for the dry brine and the post‑cook rest, a reliable instant‑read thermometer plus at least one probe for pit temp, heat‑resistant gloves, and sturdy tongs. A drip pan under the cool zone helps control flare‑ups and keeps the pit clean.

Fire Management and Wood

Run a steady 275°F (135°C) for the smoke phase. On a charcoal kettle or offset, build a small, clean fire and add one or two fist‑size chunks of pecan. A small touch of cherry adds color without heavy resin notes. Pellet grills can stay on 275°F for the smoke, then bump to 350°F. Avoid over‑smoking poultry; clean, light‑blue smoke is your friend.

Dry Brine: Step‑by‑Step

Trim excess skin and surface fat that hangs over edges—it won’t render well. Pat the chicken dry. Weigh the meat and apply 0.75–1.0% kosher salt by weight (about 14 g for 4 lb/1.8 kg), focusing on the skin and just under the skin where you can reach without tearing. Place skin‑side up on a wire rack over a sheet pan and refrigerate uncovered 12–24 hours at 34–38°F (1–3°C). Do not cover; airflow dries the skin. On cook day, do not rinse—just pat any surface moisture dry.

Cook Day: Smoke Phase at 275°F (135°C)

Lightly season with the low‑sugar rub and a thin film of neutral oil. Set the chicken in the cool zone (indirect). For bone‑in thighs/drums: smoke until 155–160°F (68–71°C) internal, typically 45–75 minutes. For a 3.5–4.5 lb (1.6–2.0 kg) spatchcocked chicken: smoke until the breast hits 150–155°F (66–68°C) and the thigh 165°F (74°C), often 50–80 minutes. Keep the pit lid closed and the smoke clean.

Cook Day: 350°F (177°C) Finish

Raise the pit to 350°F (177°C). If using charcoal, open vents and add a small handful of lit coals; on pellet or gas, dial up. Move chicken slightly closer to the hot side but keep it indirect to avoid flare‑ups. Finish 10–25 minutes, depending on piece size and starting temps, until: breasts reach 160°F (71°C), thighs/drums 175–185°F (79–85°C). Skin should look glassy with small blisters and feel tack‑dry. If saucing, warm the sauce and brush on during the last 5 minutes only to set a thin glaze without softening the skin.

Doneness Checks, Rest, and Serve

Use an instant‑read thermometer and probe multiple spots away from bone. For thighs/drums, 175–185°F (79–85°C) yields tender, juicy dark meat with rendered skin; for breasts, pull at 160°F (71°C)—carryover will bring them to 163–165°F (73–74°C). Rest 5–10 minutes on a wire rack, not a plate or foil, to avoid steaming the skin. The bite test: the skin should part cleanly without dragging off in sheets.

Variations and Tips

Wings can run entirely at 350°F (177°C) for 35–50 minutes after a 12–24 hour dry brine—they’re thin enough to render without a separate smoke phase. For drumsticks feeding a crowd, plan 60–90 minutes total across both phases. If cooking only thighs, consider going a touch longer in the hot finish to 185°F (85°C) for maximum tenderness; they won’t dry out. Avoid high‑sugar rubs and thick sauces; they scorch at 350°F (177°C) and can turn the skin bitter.

Troubleshooting

Rubbery skin: not enough dehydration time or the finish wasn’t hot/long enough—extend the dry brine to 24 hours and ensure a true 350°F (177°C) finish for at least 10–15 minutes. Soggy skin after cooking: you rested on a plate/foil or sauced too early; rest on a rack and glaze only at the very end. Bitter smoke: too much or dirty smoke—use fewer wood chunks and maintain clean combustion. Burnt edges: sugar in the rub or direct flare‑ups—reduce sugar and keep the finish indirect.

Food Safety and Storage

Handle raw poultry with separate boards/knives and wash hands. Keep the dry‑brining chicken refrigerated at 34–38°F (1–3°C) and uncovered only in a clean fridge. Cook chicken to safe internal temps: minimum 165°F (74°C) in any part per USDA; thighs taste best at 175–185°F (79–85°C). Do not leave cooked chicken out longer than 2 hours (1 hour if above 90°F/32°C). Chill leftovers to ≤40°F (4°C) promptly and eat within 3–4 days. Reheat to 165°F (74°C); skin will soften, so crisp briefly under a hot broiler or in a 425°F (218°C) oven if desired.

Notes

• Keep rubs low‑sugar to avoid scorching during the 350°F (177°C) finish.
• For best skin, rest cooked chicken on a wire rack—never foil.
• If saucing, warm the sauce and apply only in the last 5 minutes to set a thin glaze.
• Thighs/drums eat best at 175–185°F (79–85°C); breasts at 160–165°F (71–74°C).
• Aim for thin, clean smoke; one or two pecan chunks are plenty for poultry.