Poultry · 3 lb
How long to smoke a 3 lb whole chicken
A 3 lb whole chicken takes about 1.5 to 2 hours at 275°F. Pull it at 165 to 175°F, then rest 10 to 20 min.
Time is a range because every smoker, cut and day is different. Use the thermometer, not the clock, to decide when it is done.
Time at each smoker temperature
| Smoker temp | Total time |
|---|---|
| 250°F | 2 hours |
| 275°F | 1.5 to 2 hours |
| 300°F | 1 to 1.5 hours |
When to start
Working back from dinner at 275°F, including the rest. The first column plans for the slow end of the range so the meat is not late; the second is the fastest it could finish.
| Serve at | Start by (slow end) | Latest start (fast end) |
|---|---|---|
| 12:00 PM | 9:55 AM | 10:20 AM |
| 5:00 PM | 2:55 PM | 3:20 PM |
| 6:00 PM | 3:55 PM | 4:20 PM |
| 7:00 PM | 4:55 PM | 5:20 PM |
If the meat finishes early, wrap it in foil and a towel and hold it in a cooler, keeping it above 140°F, rather than letting it sit out.
Plan your start time
Doneness
| Target | Temperature |
|---|---|
| Pull from the smoker | 165 to 175°F |
| USDA safe minimum | 165°F |
| Suggested rest | 10 to 20 min |
Tip for a 3 lb whole chicken
USDA's minimum is 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. Dark meat is more tender at 175°F or a bit higher.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.