This week we’re focusing on smoking whole chicken in a pie pan with apple wood. Why a pie pan? Because it’s a simple method that keeps breast meat juicy without brining or injecting.
Smoked chicken is hard to beat, but breasts can dry out unless brined. My wife dislikes the texture brining adds, so I looked for an alternative that preserves moisture while keeping natural chicken texture intact.
The solution: place the chicken in a shallow 9-inch pie pan. As the bird cooks, fatty juices collect in the pan—about 1/2 to 3/4 inch—so the breasts sit in their own rendered fat, staying moist and tender. The pan also helps the bird keep a good shape, holding wings and legs snug without trussing, while still allowing smoke to circulate around the chicken.
It’s a simple trick that produced one of the best smoked chickens my wife has had in a long time. I’ll still brine on occasion, but this is an excellent alternative for anyone who prefers to avoid brining. Try it and see how you like it.
Prep Time: 10 minutes | Cook Time: 2 hours 15 minutes | Smoker Temp: 275°F | Meat Finish Temp: 165°F | Recommended Wood: Apple
- One or more whole chickens
- Mayonnaise (real mayo such as Hellmann’s recommended)
- 9-inch pie pan (one per chicken)
- 1/2 stick real butter (1/8 lb) per chicken — unsalted is fine
- Turkey baster or basting brush
- Seasoning rub of your choice
Place 1/2 stick of butter inside the cavity of each chicken. As it melts during cooking, it will baste the breast from the inside.
Place each chicken breast-side down in a 9-inch pie pan.
Put about 1–2 tablespoons of mayonnaise on top of the chicken. Squeeze-style mayo makes this quick and easy, but use whichever form you prefer. Spread the mayo evenly over the bird—breasts, legs and wings—using your hands or a brush (hands often work best).
Apply an ample amount of your favorite rub to the top and sides of the chicken. A well-balanced rub that isn’t overly salty is ideal; evenly coated skin will develop great color and flavor as it smokes.
Let the rubbed chicken rest for about 10 minutes to allow the rub to adhere and take on a slightly wet sheen before loading into the smoker.
Tip: a rack system (for carrying pans) makes moving pans in and out of the smoker easier, but it’s optional.
Set your smoker to about 275°F. Cooking at this temperature helps crisp the skin while keeping the bird tender. If your smoker runs cooler (225–240°F or lower), the cook will take longer and skin won’t get as crispy unless you finish the chicken on a hot grill or in an oven.
Start the smoke before you load the chickens and keep smoke flowing while they cook. For non-wood smokers (charcoal, electric or gas), add wood chips, chunks, or splits as needed to maintain steady smoke.
If your smoker has a water pan, use it—maintaining humidity helps prevent excessive drying and improves overall texture.
Place the pie pan directly on the grates and maintain 275°F until the chicken reaches 165°F in the thickest part of the thigh and/or breast. When juices collect in the pan, use a turkey baster to spoon some over the top of the bird. Baste once around 1 hour 30 minutes and again near 2 hours, or as often as you like if your smoker recovers temperature quickly after opening.
Use a reliable digital probe thermometer or an instant-read thermometer to verify doneness. Check that the thickest part of the thigh and breast reach 165°F before removing the bird.
When the chicken is done, the pan will be full of juices. Use a baster to remove some before carrying the pan to avoid spills. Those pan juices are excellent for making a lightly smoky gravy or spooning over sliced chicken.
Let the chicken rest for about 10 minutes before carving to allow juices to redistribute, then carve and serve.