Have you ever tasted delicious smoked chicken and wondered how it was made? I have, and I wanted to learn how to make it myself. That’s why I decided to invest in a Masterbuilt Electric Smoker, which is easy to use and produces consistently great results.
In this article, I’ll walk you through the steps of smoking chicken in a Masterbuilt Electric Smoker so you can enjoy juicy and flavorful chicken in your home.
Whether you’re a seasoned pro or a beginner, this guide will give you all the information you need to smoke chicken like a pro.
Let’s get started!
Preparing the Chicken
- Choose a whole chicken that weighs around 3-4 pounds.
- In a large container, mix 1/4 cup of salt, 1/4 cup of sugar, and 1 gallon of water until the salt and sugar dissolve.
- Place the chicken in the brine mixture, ensuring it’s fully submerged.
- Cover the container with plastic wrap and refrigerate overnight (or at least 8 hours).
- Remove the chicken from the brine the next day and rinse it thoroughly with cold water.
- Pat the chicken dry with paper towels.
- In a small bowl, mix 1 tablespoon each of salt, pepper, paprika, garlic powder, and onion powder to make the rub.
- Sprinkle the rub generously over the entire surface of the chicken, making sure to coat it evenly on all sides.
- Let the chicken sit at room temperature for 30 minutes before smoking.
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Preparing the Masterbuilt Electric Smoker
- Ensure the smoker is clean and free of any debris from previous use.
- Add wood chips to the wood chip tray. I prefer hickory wood chips for chicken, but you can use any wood chips.
- Plug in the smoker and turn it on.
- Press the “Smoke” button to start the preheating process.
- Once the smoker has preheated, use the arrow buttons to set the temperature to 225 degrees Fahrenheit.
- Use the arrow buttons to set the cooking time to 4 hours.
Smoking the Chicken
- Place the prepared chicken on the smoker’s middle rack, ensuring it’s centered.
- Close the smoker door and let the chicken cook for 2 hours without opening the door (to avoid losing heat).
- After 2 hours, open the smoker door and use a meat thermometer to check the internal temperature of the chicken. It should reach 165 degrees Fahrenheit for safe consumption.
- If the chicken has not reached 165 degrees yet, close the door and continue cooking for another 30 minutes before checking again.
- While the chicken cooks, resist the urge to open the smoker door too often. Opening the door releases heat and smoke, affecting cooking time and temperature.
- If you need more wood chips during the cooking process, open the smoker door and carefully add more wood chips to the wood chip tray.
- Keep a close eye on the smoker’s temperature throughout the cooking process. Adjust the settings accordingly to maintain a consistent cooking temperature if the temperature drops or fluctuates too much.
- Once the chicken reaches 165 degrees, remove it from the smoker and rest for 10-15 minutes before carving and serving.
Finishing and Serving the Chicken
- Once the chicken is fully cooked, remove it from the smoker and rest for 10-15 minutes before carving.
- To carve the chicken, use a sharp knife to cut along the breastbone, separating the breast meat from the bone. Repeat on the other side.
- Cut the chicken into desired pieces, such as thighs, legs, and wings.
- Serve the smoked chicken immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or coleslaw.
- If you have any leftover smoked chicken, store it in an airtight container in the refrigerator for 3-4 days.
Tips and Tricks for Smoking Chicken in a Masterbuilt Electric Smoker
- Brine your chicken: Brining it overnight in a mixture of salt, sugar, and water will help keep it moist during the smoking process and add flavor.
- Choose the right wood: Different types of wood provide different flavors. I prefer hickory wood chips for chicken, but you can also use apple, cherry, mesquite, or pecan to get unique flavors.
- Use a meat thermometer: A meat thermometer is crucial to ensure your chicken is fully cooked and safe to eat. Insert the thermometer into the thickest part of the chicken to get an accurate reading.
- Don’t open the smoker door too often: Opening the smoker door too often releases heat and smoke, which can affect the cooking time and temperature. Try to resist the urge to check on the chicken too frequently.
- Let the chicken rest after cooking: Allowing the chicken to rest for 10-15 minutes after cooking helps to lock in the juices and makes for a more flavorful and tender chicken.
- Experiment with rubs and seasonings: Try different rubs and seasonings to find the flavor profile you enjoy the most. I like to use a simple blend of salt, pepper, paprika, garlic powder, and onion powder, but feel free to experiment with your blends.
- Maintain consistent temperature: Maintaining a consistent temperature throughout the smoking process is important to ensure even cooking. Keep an eye on the temperature gauge and adjust the settings as necessary.
- Cook to temperature, not time: While the cooking time can vary depending on the size and weight of the chicken, it’s important to cook to temperature rather than time. Use a meat thermometer to ensure the chicken reaches 165 degrees Fahrenheit.
Frequently Asked Questions
Do You Need To Flip Chicken On Electric Smoker?
No, you do not need to flip the chicken while smoking. The reason for this is that the heat and smoke circulate evenly throughout the electric smoker, so there’s no need to rotate or flip the chicken to ensure it’s cooked evenly. Flipping the chicken can disrupt the cooking process and cause it to take longer.
That being said, ensuring the chicken is properly positioned on the smoker rack before starting the smoking process is important. This will help ensure the chicken cooks evenly and doesn’t fall apart or stick to the grill grates.
How Do You Keep Chicken Moist In An Electric Smoker?
Keeping chicken moist while smoking it in an electric smoker can be a challenge, but there are several things you can do to ensure that your chicken stays juicy and flavorful throughout the smoking process.
One of the most important steps is to brine the chicken before smoking it. This involves soaking the chicken in salt, sugar, and water for several hours before smoking it. The brine helps to keep the chicken moist and infuses it with flavor.
Another tip is to use a water pan in your electric smoker. Adding a pan of water to the smoker will create a moist environment that helps to keep the chicken from drying out during the smoking process.
A meat thermometer is also key to ensuring the chicken is cooked to perfection without overcooking it. Overcooked chicken can become dry and tough, so it’s important to monitor the temperature closely and remove the chicken from the smoker once it has reached an internal temperature of 165 degrees Fahrenheit.
Finally, letting the chicken rest 10-15 minutes after smoking is crucial to helping it retain moisture. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.
Should You Pat Chicken Dry Before Smoking?
Yes, you should pat the chicken dry before smoking it. The reason for this is that excess moisture on the surface of the chicken can inhibit the development of a flavorful crust during the smoking process. By patting the chicken dry with a paper towel, you’ll remove any excess moisture and create a drier surface allowing the seasoning and smoke to adhere more easily.
It’s important to note that while you should pat the chicken dry, you don’t want to rub it aggressively, as this can damage the chicken’s delicate skin. Simply use a paper towel to gently blot away any moisture on the surface of the chicken.
Do You Smoke Chicken Breast Up Or Down?
It’s best to smoke the chicken breast side up. The reason for this is that the breast is the thickest part of the chicken, and by placing it facing up, the heat and smoke can penetrate the meat more easily and cook it more evenly.
Additionally, keeping the breast side helps prevent the juices from running out of the chicken and drying it out during the smoking process.
That being said, some people prefer to smoke their chicken breast side down, believing that this will help keep the breast meat more moist. While this may be true to some extent, it’s important to note that smoking the chicken breast side down can also result in less crispy skin and slightly longer cooking times.
Conclusion
This guide covers everything you need about smoking chicken in a Masterbuilt Electric Smoker. We started by preparing the chicken by brining, rinsing, and seasoning it with your preferred rub.
Then, we prepared the smoker by preheating it to 225 degrees Fahrenheit with wood chips added. Once the smoker was ready, we placed the chicken on the middle rack and let it cook for 2-4 hours, checking the internal temperature with a meat thermometer.
Finally, we finished and served the chicken by letting it rest for 10-15 minutes before carving and serving.
Along the way, we shared tips and tricks to help you achieve the best results. These included brining the chicken beforehand, using a meat thermometer to check for doneness, and experimenting with different types of wood for unique flavors.
Following these steps and tips, you can create delicious and tender smoked chicken in your Masterbuilt Electric Smoker for your family and friends.
I hope this guide has been helpful and you’re ready to try your smoked chicken recipe in your Masterbuilt Electric Smoker.
