Time by pit temp
| Pit temp | Time (per 4–5 lb bird) |
|---|---|
| 225°F | 3½–4½ hr |
| 250°F | 3–3½ hr |
| 275°F | 2½–3 hr |
Doneness: 160–165°F
Pull when the breast reads 160°F (carryover takes it to 165°F) and thighs read 175°F+ — thighs eat better with the extra heat.
Wrapping
No wrap. Low smoke gives soft skin — for skin you actually want to eat, finish the last 20 minutes over higher heat, or run the whole cook at 300°F+.
Rest & hold
Rest at least 10–15 minutes. Rest breast-side down so the juices settle into the white meat. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much whole chicken per person.
Frequently asked questions
How long does whole chicken take to smoke at 225°F?
Roughly 3½–4½ hr at 225°F, per 4–5 lb bird. That's a planning range, not a promise — thickness and the cooker's mood move the finish.
What temperature is whole chicken done?
Pull when the breast reads 160°F (carryover takes it to 165°F) and thighs read 175°F+ — thighs eat better with the extra heat. USDA: all poultry is safe at 165°F. Probe the thickest breast and the thigh joint — both, every bird.
Should I wrap whole chicken?
No wrap. Low smoke gives soft skin — for skin you actually want to eat, finish the last 20 minutes over higher heat, or run the whole cook at 300°F+.
How long should whole chicken rest?
At least 10–15 minutes. Rest breast-side down so the juices settle into the white meat.