Cooking a moist and juicy smoked chicken requires precision, patience, and practice. It can be daunting to the uninitiated, so it’s essential to get the basics right. Knowing the proper length of time to smoke a split chicken breast is an important part of the process. For those looking to smoke a whole chicken, the temperature and time can vary slightly, but for split chicken breast, the temperature should be at 250 degrees Fahrenheit. The amount of time that it takes to achieve perfectly cooked chicken can be difficult to determine, but with a few tips and tricks, it’s possible to get the right results. In this blog post, we will discuss how long to smoke split chicken breast at 250 degrees Fahrenheit and provide a few tips that will help ensure success.
Smoker temperature – 250°F. Smoking time – 30 to 45 minutes/pound. Finished temperature – 165°F.
How Long to Smoke Chicken at 250 Degrees
When you set the smoker temperature to 250 degrees, a whole chicken should cook at a rate of approximately 45 minutes per pound. A 4-pound chicken should be prepared to be removed from the heat in 3 hours. Smaller cuts will cook faster; a batch of chicken wings may be finished in just one hour.
Best Smoker Temperature for Chicken
We prefer to set the temperature slightly higher when smoking chicken than when smoking ribs and brisket. That’s because the meat is leaner and doesn’t need to be cooked as slowly as cuts with more fat.
A good smoker temperature range for chicken is between 300 and 325 degrees. It permits the skin to become nicely crispy without significantly reducing the smoke flavor. Given that 325 degrees Fahrenheit is the recommended temperature for roasting, the cooked meat ought to be tender as well.
But it’s okay to set the smoker to 250 degrees if you really want your chicken to take in a lot of smoke. The meat will take longer to reach the proper temperature, but you’ll be rewarded for your perseverance with plenty of savory smoke flavor.
Best Serving Temperature for Chicken
When poultry products, including chicken, have been cooked to 165 degrees Fahrenheit, they are deemed safe to eat.
The bacteria that cause food poisoning are eliminated in a matter of seconds at this temperature. Lower temperatures will also cause them to die off, but it may take several minutes. It is safer to hold off on eating the meat until it reaches a temperature of 165.
We advise removing chicken breasts from the heat when they reach 160 degrees because the meat will continue to cook as it rests. By doing this, you can be sure that the meat won’t cook past the ideal serving temperature.
However, it’s important to note that while 165 degrees is ideal for chicken wings and breasts, the dark meat doesn’t get quite hot enough at that temperature. If you allow the drumsticks and thighs to finish cooking to a temperature of 180 degrees before resting, they’ll have a better texture.
How To Tell When Smoked Chicken is Done
The only surefire way to determine whether smoked chicken has reached a safe temperature is to use a meat thermometer to test it.
Other telltale signs of cooked chicken include opaque rather than translucent meat, a change in color from pink to white or brown (depending on the cut), and clear juices. But a thermometer will give you a clear result.
Because undercooked meat, especially poultry, can be dangerous to consume, it is crucial to check the temperature. The flesh may harbor bacteria such as salmonella and campylobacter. Thorough cooking is the only way to destroy these bacteria.
You also want to avoid overcooking the meat. As we’ve seen, when chicken breast spends too much time on the smoker, it doesn’t taste nearly as good. If cooked past 200 degrees, even the thighs and drumsticks can become dry and stringy.
Most importantly, the visual signs can’t always be trusted. Even when the meat is fully cooked, the color of the meat may occasionally remain pink. Other times, it might become opaque and white, but it hasn’t reached a safe temperature yet.
Purchase a dependable instant-read meat thermometer, and be sure to regularly calibrate it. You’ll be happy to have your smoker on hand even if you only use it occasionally.
How Long to Smoke a Whole Chicken at 250 Degrees
Estimate 45 minutes for every pound of chicken when using a smoker at 250 degrees. Therefore, a 4-pound chicken would require approximately 3 hours on the smoker.
Trim the chicken’s excess skin and fat before smoking it. You want the bird to have a fairly uniform appearance. Any exposed skin will burn rapidly, and any fat will drip onto the heat source, possibly resulting in flare-ups.
To dry out the skin, leave the chicken in the refrigerator uncovered for several hours or overnight. Try to remove the bird from the refrigerator for about 30 minutes while you wait for the smoker to heat up, whether you do this step or not.
To avoid the skin on the tips of the wings burning, tuck them under the bird. This will also prevent them from overcooking because breasts and wings should both be cooked to 165 degrees.
Try tenting that area of the bird with foil if you discover that the breast meat is at risk of overcooking. This will shield it from the heat. However, avoid doing it too soon because the skin will become rubbery rather than crisp.
It’s also acceptable to remove the breast portion of the bird and let the rest of it finish cooking. The presentation might not be as impressive, but avoiding dry, overcooked meat is worth it regardless.
One last suggestion: If the skin isn’t becoming sufficiently crispy for your tastes, try increasing the heat for the last hour or so of the smoke. The skin should have the desired brittle, easy-to-bite-through texture by turning the smoker up to 350 degrees.
How Long to Smoke Chicken Breast at 250 Degrees
250 degrees is actually a nice temperature for chicken breast, despite what we said earlier about smoking chicken at a higher temperature. The lean meat will cook more quickly than a whole bird would, and it will remain juicy and tender.
Try to select cuts of chicken breasts that are roughly the same size when smoking several. They should be able to achieve the ideal serving temperature simultaneously thanks to this. In fact, no matter the type of cut you have, you should adhere to this general principle.
How Long to Smoke Chicken Leg Quarters at 250 Degrees
You can also find chicken legs packaged whole, despite the fact that they are typically divided into thighs and drumsticks (see the sections below). Because a whole leg makes up roughly one-quarter of the chicken, these are frequently referred to as “chicken leg quarters.”
Chicken leg quarters should take two to two and a half hours to smoke at 250 degrees. Remember to cook the legs to 180 degrees instead of 160 because they are considered dark meat, and rest them for roughly 5 to 10 minutes before serving.
Once the leg quarters are done cooking, you can either divide them yourself or serve one to each diner. They provide more meat than the typical recommended serving, so be aware that you may have a lot of leftovers.
How Long to Smoke Chicken Thighs at 250 Degrees
For bone-in chicken thighs, a smoker temperature of 250 degrees calls for an approximate cooking time of two hours. Depending on how big they are, boneless, skinless thighs should be ready in one to one and a half hours.
We prefer to use bone-in thighs when using the smoker. The chicken’s flavor will be enhanced by the bones and skin, and the crispy skin makes a delicious contrast to the juicy meat. However, boneless thighs will also taste great if you’re in a rush.
How Long to Smoke Chicken Drumsticks at 250 Degrees
Plan to cook chicken drumsticks in a 250° smoker for approximately 1-1/2 to 2 hours. To help them cook more evenly, it’s a good idea to turn them after 45 minutes.
In the final few minutes of cooking, try brushing some sauce on the drumsticks. Although a traditional barbecue sauce works best, you can also try other flavors if you’d like. However, avoid adding the sauce too soon to avoid burning it.
How Long to Smoke Chicken Wings at 250 Degrees
At 250 degrees, it takes about an hour to completely cook smoked chicken wings. You should turn them at about the halfway point, just like you did with the drumsticks, to ensure even cooking and consistently crispy skin throughout.
If you choose to use a sauce (the wings will taste fine without! ), toss the cooked wings with sauce as soon as you remove them from the heat. They don’t need to rest as long as the other cuts because they’re so small. Just dress and enjoy.
Other Tips for Smoking Chicken
Before placing the chicken on the smoker, thoroughly dry it, especially if it has skin on. Excess moisture may lead to rubbery skin.
Check the temperature when you’re about halfway through to see how things are going. Otherwise, make an effort to keep the lid closed as much as you can to maintain the smoker’s internal temperature.
Regularly check the smoker’s temperature to make sure it isn’t getting too hot or too cold. You won’t be able to rely on your timing predictions if the temperature is unpredictable.
Select the right smoking wood. Apple, pecan, and maple are all nice choices. Another choice is cherry, but be aware that it will give the chicken a reddish hue.
Don’t brine the chicken for more than 12 hours if you decide to do so. In fact, brining chicken breast for a short period of time can still result in juicy meat and better flavor.
To help the seasoning stick to the meat, use a binder. You can use butter, mustard, or mayonnaise, but we prefer cooking spray or a thin layer of neutral oil for chicken.
The mild flavor of chicken allows you to use bold seasonings in the rub. Standard additions include smoked paprika, chili powder, oregano, and garlic powder.
Smoked chicken can be served shredded (or “pulled”) or cut into slices like a roast chicken. Although the latter method makes for a more elegant presentation and allows you to enjoy the skin, the former method is preferred if you want to make sandwiches.
Always wash your hands before and after handling raw chicken. Always wash any utensils that have come into contact with raw meat before using them again, and clean them as soon as you can.
Although it takes some time to smoke chicken at 250 degrees, the good news is that you don’t have to keep an eye on the smoker the entire time. When the meat has finished cooking, you can leave it alone and take care of other things, which is perfect if you’re hosting guests.
FAQ
How long does it take to smoke split chicken breast at 225?
Preheat smoker to 225°F. Depending on the cut of meat, smoke chicken directly on rack for 4-6 hours, or until the internal temperature reaches 165°F. e. how thick or thin). During the final hour of cooking, baste the chicken with BBQ sauce. Serve with remaining sauce.
How long should you smoke split chicken breast?
Chicken breasts should be covered in dry rub and placed skin-side up on a grill rack in the smoker that has been preheated. Place a drip pan underneath. Cook chicken breasts in the preheated smoker for about 4 hours, or until the juices run clear, adding maple wood chips as needed to maintain the smoke.
How long does it take to smoke a half chicken at 250 degrees?
Like all poultry, chicken should be smoked until the internal temperature reaches 165 degrees Fahrenheit. It should take the chicken between 30 and 45 minutes per pound to reach the desired temperature when smoking it at 250 degrees Fahrenheit.
How long does it take to smoke a split chicken?
Until the chicken reaches an internal temperature of 165 degrees F, smoke it for 3–4 hours. Before slicing and serving, remove from the grill and let rest for 15 to 20 minutes.