🍗 Juicy Smoked Backyard Chicken with the Masterbuilt Gravity Smoker
/If you’re looking to make chicken that’s smoky, juicy, and full of backyard BBQ flavor — this is it. Using the Masterbuilt Gravity Smoker, we’re going to lock in that golden balance of crispy skin and tender meat with a recipe that’s easy to follow and big on results.
The Story Behind the Recipe
This recipe came together during one of those summer afternoons when I wanted something simple but bold. I had the Masterbuilt Gravity Smoker fired up, a fresh whole chicken, and a bottle of Chicken Sh*t Seasoning sitting on the counter.
After a few tweaks — a little pickle juice for tang, vinegar for balance, and a high-heat finish for that skin snap — I landed on something that checks every box. Juicy meat. Crispy skin. Deep smoke flavor.
This one became a staple at my place — especially when friends stop by unannounced and I want to show off what backyard BBQ is really about.
Why You’ll Love This Recipe ❤️
🔥 Juicy, Smoky, and Crispy: Perfect texture balance with smoky flavor and golden-brown skin.
🐔 Simple Ingredients: All you need is a chicken, seasoning, and a few pantry staples.
💨 Backyard Smoker Approved: Built for the Masterbuilt Gravity Smoker, but works on any smoker.
🥒 Tangy Kick: The vinegar and pickle spritz create flavor you’ll never forget.
💪 Beginner-Friendly: Foolproof process for tender, perfectly smoked chicken every time.
Smoked Backyard Chicken
🕒 Prep Time: 30 min 🔥 Cook Time: 2 hr ⏰ Total Time: 2 hr 30 min 🍽 Serves: 8+
Ingredients
1 Whole Chicken
Chicken Sh*t Seasoning (or your favorite rub)
1 cup Apple Cider Vinegar
1 cup Dill Pickle Juice
Instructions
1️⃣ Prepping Your Chicken: Dry the chicken completely with paper towels. This step is key for crispy skin. Then, season it generously with Chicken Sh*t Seasoning, making sure to get under the wings and in every crevice. Use a Jacquard meat tenderizer on the breast area for extra tenderness.
2️⃣ Fire Up the Smoker: Set your Masterbuilt Gravity Smoker to 250°F with quality charcoal and fatwood fire starter sticks for clean, even heat.
3️⃣ The Secret Spritz: Mix apple cider vinegar and dill pickle juice in a spray bottle. Every 20 minutes, spritz the chicken generously — this builds tangy flavor and that signature crispy finish.
4️⃣ The Perfect Finish: When the chicken hits 120°F internal, crank the smoker up to 350°F. Continue cooking until it reaches 160°F internal temperature. This step locks in the juices and crisps the skin beautifully.
5️⃣ Rest and Slice: Once it’s off the smoker, wrap it loosely in foil and let it rest for at least 30 minutes. This lets the juices redistribute so every slice stays moist and flavorful.
Additional Tips 💡
🔥 Render the Fat Right: Keep temps above 340°F near the end to render chicken skin perfectly.
🍗 Preheat Fully: Make sure your smoker is fully preheated before placing the chicken on.
🌿 Spritz Regularly: The vinegar-pickle combo adds a tangy kick and keeps meat juicy.
🧈 Let It Rest: Never skip the rest — it’s where flavor and tenderness come together.
🌳 Wood Choice: Apple, cherry, or pecan woods bring out the best mild sweetness.
Why This Recipe Works
The Masterbuilt Gravity Smoker gives you the control and consistency to nail perfect smoked chicken every time. The Chicken Sh*t Seasoning builds a bold flavor base, while the vinegar-pickle spritz adds a Southern-style tang and keeps the bird juicy.
FAQ Section
Q: Can I use a different seasoning?
A: Absolutely! Use your favorite rub or blend for a custom flavor profile.
Q: What’s the best wood for smoking chicken?
A: Fruitwoods like apple, cherry, or peach are great for a mild, sweet smoke.
Q: How do I keep the chicken moist?
A: The vinegar-pickle spritz works wonders — plus, don’t overcook. Pull at 160°F and rest.
Q: Can I use an electric smoker?
A: Yes! Just maintain the same temperature range and steps for consistent results.
Q: How long should I let it rest?
A: At least 10–15 minutes for smaller birds, up to 30 minutes for whole chickens.