How long to smoke chicken
Smoke chicken at 225°F for about 2.5 to 5 hours, and pull at 160°F, in the breast, rising to 165°F as it rests; 175°F in the thigh. That is for chicken (whole), at the heat shown; the calculator above has each heat a source gives a time for.
Rest 10 to 15 minutes before slicing or pulling. USDA counts chicken safe at 165°F; a thermometer in the thickest part tells you more than the clock.
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Questions
What temperature do you pull chicken at?
160°F, in the breast, rising to 165°F as it rests; 175°F in the thigh. Cook to that temperature rather than to the clock.
How long should chicken rest?
10 to 15 minutes, loosely covered or wrapped, before slicing or pulling.
Should I cook to time or to temperature?
To temperature. The time tells you when to start and when to start checking; the meat is ready when the thickest part reaches its pull temperature.
Does my smoker change the time?
Not at the same temperature, as far as any cooker maker or test says. What changes is how steady it holds: keep the lid or door shut and the fire even, and the time holds too.