Juicy Smoked Chicken | Electric Smoker Recipe

There’s nothing quite like the flavor of smoked meat and if you own a pellet grill you know how convenient and simple the smoking process can be. Y’all if I had to deal with a water pan and wood chips, I would never smoke a thing, but my Traeger grill makes the whole cooking process so easy that I usually smoke something once a week! This week we are heading back to Alabama and I’m sharing my Juicy Smoked Chicken | Electric Smoker Recipe.
This is part of my Taste the Nation series where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
But first… the buttermilk brine!
I took this concept straight from Samin Nosrat’s incredible book, Salt, Fat, Acid, Heat.
Nosrat advocates using salt not to make food salty, but to bring out the flavor in food.
In her book, she explains how a simple solution of buttermilk and salt can work as a brine. It tenderizes the meat on multiple levels and flavors it from the inside out.
Her recipe is for a whole roast chicken, but I also use this method when grilling, frying, or in this case, cooking smoked chicken on the electric smoker.
As she explains, the water in the buttermilk increases moisture and the salt and acid it contains disable proteins, preventing them from squeezing the liquid from the meat as the bird cooks.
It all sounds very scientific, but I promise if you follow these simple steps you will be rewarded with amazing results every time.
Brine recipe for smoked chicken
The day before you want to smoke your chicken cut the whole bird into 8 pieces
(2 legs, 2 thighs, 2 breasts, and 2 wings).
You can use whatever chicken parts your family enjoys the most. There is a definite divide in our household, so I like to use a whole chicken so everyone gets their pick.

Stir 2 tablespoons of kosher salt into 2 cups of buttermilk to dissolve. Place the chicken pieces in a gallon-sized resealable bag and pour the buttermilk solution over the top.


Seal the bag and squish the buttermilk all around the chicken. Place the bag in a glass bowl and put it in the refrigerator for at least 24 hours.

Brining adds incredible moisture and seasons the meat all the way through. As the chicken smokes, it essentially self-bastes resulting in extremely tender chicken and a delicious smoky flavor.
Now let’s get cooking
Pull the chicken from the fridge at least an hour before you plan to cook it so that it can come to room temperature.
Remove the chicken from the bag and dab off as much of the excess buttermilk as you can using paper towels. At this point, you can season the chicken with a little olive oil, kosher salt, garlic powder, and black pepper. Alternatively, you can use your favorite dry rub.
Tips for success: Coating the skin of the chicken with olive oil before cooking will help the skin from drying out and becoming rubbery so don’t skip this step.
Preheat your electric smoker to between 250-275°F.
Place the chicken on your smoker skin side up. Close the lid.

Tips for success: Keep in mind that smoking is NOT the best method for getting crispy chicken skin. For that, you need high heat. With this recipe, we are taking things low and slow.
Low temperature and a longer cook time are essential for smoked chicken. By cooking at 250-275°F for 1-2 hours, the chicken has plenty of time to absorb that amazing smoky flavor while staying incredibly tender and juicy.
Although you won’t necessarily get crispy skin, an added bonus of the buttermilk brine is that the sugars in the buttermilk will caramelize contributing to a a beautifully browned skin on the outside of the chicken.
Once it’s reached an appetizing bronze color, the skin gets slathered with your favorite BBQ sauce to add another layer of flavor.

When the thickest part of the breast reaches 160°F, it’s time to start checking those temp probes.
The internal temperature of the chicken needs to reach 165°F in the breast and 175-180°F in the thickest part of the thigh before it’s ready to come off the grill.
Using an instant-read digital thermometer with probes is a great way to track the temperature without repeatedly opening the smoker, but any meat thermometer will do the trick.

Tips for success: It’s not uncommon to see a pink ring around the outside. It doesn’t mean your chicken is undercooked. That is just the smoke ring and as long as you have cooked it to the proper temperature, you are good to go!
Let the chicken rest for at least 10 minutes after you remove it from the smoker. Slather on some more bbq sauce and get ready to enjoy some of the best chicken you’ve ever had!

Last week, I shared my recipe for Alabama White Barbeque Sauce which in my humble opinion is the star of the show.
This week we are bringing it all together. This bbq sauce recipe is also great for smoked pork butt, sausage, and countless other uses. I go into more detail on that post so go check it out!

Alabamans are known for smothering their chicken in this glorious sauce. One taste of this smoker specialty will have you happily following suit.
Frequently asked questions:
Do I need to brine the chicken?
While not strictly necessary, brining the chicken does make a huge difference in keeping it incredibly moist and flavorful during the low and slow smoking process. The buttermilk brine is easy to throw together and really enhances the final product.
What kind of pellets should I use for smoking chicken?
For this smoked chicken recipe, fruit wood pellets like apple, cherry, or pecan work really well. They impart a mild, sweet smokiness. Avoid stronger woods like hickory or mesquite which can overpower the flavor of the chicken.
How to serve this smoked chicken recipe made on the electric smoker
Serve it with all your favorite BBQ sides like baked beans, mac & cheese, and potato salad. Use any leftover chicken to make smoked chicken salad.


DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.

Juicy Smoked Chicken | Electric Smoker Recipe
Equipment
- 1 Electric Smoker
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 cups buttermilk
- 2 tablespoons Kosher salt
Instructions
- The day before you want to smoke your chicken cut the whole bird into 8 pieces. 2 legs, 2 thighs, 2 breasts, and 2 wings.
- Stir 2 tablespoons of kosher salt into 2 cups of buttermilk to dissolve. Place the chicken pieces in a gallon-sized resealable bag and pour the buttermilk solution over the top.
- Seal the bag and squish the buttermilk all around the chicken. Place the bag in a glass bowl and put it in the refrigerator for at least 24 hours.
- Pull the chicken from the fridge at least an hour before you plan to cook it so that it can come to room temperature.
- Remove the chicken from the bag and dab off as much of the excess buttermilk as you can using paper towels. Coat in olive oil, kosher salt, garlic powder, and black pepper. Alternatively, you can use your favorite dry rub.
- Preheat your electric smoker to between 250-275°F.
- Place the chicken on your smoker skin side up. Close the lid.
- Cook at 250-275°F for 1-2 hours or until the thickest part of the breast reaches 160℉. At this point give it a generous coating of your favorite BBQ sauce. Close the lid and keep an eye on the temperature.
- The internal temperature of the chicken needs to reach 165°F in the breast and 175-180°F in the thickest part of the thigh before it's ready to come off the grill.
- Let the chicken rest for at least 10 minutes after you remove it from the smoker. Slather on some more bbq sauce and get ready to enjoy some of the best chicken you've ever had!
Easy and SO delicious!
My husband usually uses a pickle brine when he makes chicken, but I found this recipe and convinced him to try the buttermilk – SOOO good on the smoker! The chicken was moist and super flavorful – thanks!
The chicken was incredibly tender and bursting with smoky flavor, making it a delightful treat for my taste buds. This recipe is definitely a keeper for any backyard barbecue or family dinner!
Delicious smoked chicken, the buttermilk brine really makes this recipe shine! I’ll be making this again soon, thank you!
This was everything a gourmet meal should be, and then some! Turned out tender, juicy and delicious; easily, a new favorite recipe!
This is definitely a festive dish. I am imagining this soft mouth melting juicy chicken. So easy to make and healthier too.. This is surely on my table this weekend.
This smoked chicken looks so juicy and delicious. Pinned to try your recipe soon. Thanks for sharing.