For those who want the short version :) 1. Preheat smoker to 225-325°F depending on your smoker. 2. Smoke chicken until internal temperature reaches 145°F. ( time will depend on your smoker so based it on the internl temp not the time) 3. Increase smoker temperature to 325°F. 4. Crisp chicken skin until internal temperature reaches 160-165°F.
Just had my first smoked chicken , followed your instructions to the letter and used a MEATER meter . Was fantastic! Bring on the beef , pork ,fish etc. My summer is going to be gatronomical . You are now my smoking guru. No more time wasted watching the amateurs.
Mad Scientist BBQ - Whole Smoked Chicken - Recipe from the video: 1 - Start smoker - Jeremy is using oak wood 2 - Bring the smoker ambient temp to 225 (200 if using Traeger etc.) 3 - Clean and pat dry whole chicken 4 - 01:00 Trim chicken how you prefer - remove excess triangle/skin/fat 5 - 01:10 AND 04:35 - Dry brine sparingly with salt and pepper rub (50/50 blend by volume) 6 - 03:35 and 04:02 - Place whole chicken breast side up - wings toward the back on the smoker 7 - 04:55 and 5:15 - PHASE 1 IS TO ADD FLAVOR - The Phase 1 cook takes on average 45 min to 70 min at 225F (200F if using Traeger) for your chicken to reach an internal temp 145F 8 - 06:00 Around 145F internal temp of chicken turn smoker up to 325F to start getting the chicken skin crispy 9 - 06:50 PHASE 2 IS CRISP CHICKEN - 15-25 minutes smoke the chicken at 325F until the chicken has reached 160-165 internal temp (07:35), then pull it from the smoker at 160F internal (08:25) 10 - 08:58 Rest and enjoy!
It depends on your smoker, grill, or oven; you will need to base it on the internal temperature of 145 F, not the time. Once it reaches 145, proceed to phase two. So after 45 minutes, if the internal temperature of your chicken still does not reach 145, extend it another time. In my case, it took 1 and 45 minutes to reach an internal temperature of 145.
Just smoked my fist whole chicken. Re-watched the video right before starting. It came out perfect! So tender the gristle end of the drumstick popped right off when trying to separate the leg. Thank you so much for all of your videos. Pretty new to smoking and so far I've done a chicken, brisket, pulled pork, and ribs (though I did baby backs to start with) all following your videos and they've all turned out excellent. You've saved me so much trial and error.
@gregr28: May I ask what brand of 50/50 volume of salt and pepper you used? After the preparation, how many minutes or even hours you soaked it first in salt/pper before you execute it? Thank you. From Philppines. I will try this as my small project.
@@felicianojrdigman2025Use whatever salt and pepper you have around. Half salt, half pepper (50/50). Salt and pepper right before the smoker. It really doesn't need to sit, you can put it in right away.
Do you realize that you just made the number one smoked chicken video?! I've watched dozens of hours of videos over the years. And right here, right now, you just nailed it! We love you brother! Brian and family from Spokane Washington
Yep. I saw this video and stopped right here with no need to go further. I'm about to do it with my pellet smoker in a couple of hours. You provided EVERYTHING I needed: seasoning tip, temperature tip (especially for pellet; thank you for separating the pellet and wood grill cooking times), time tip, and crispy skin tip. Done and done!
Cooked this today. 4 hours in the smoker on low. Added some glaze and set that at the end. Totally amazing. Two chickens between 2 adults and 3 kids demolished. Thank you.
I followed the directions and cooked it on my pellet smoker with an added smoke tube and it IS the best chicken I have ever eaten! My wife was amazed how juicy it was and the flavor was incredible. Thank you for the schooling! Every single recipe from the ribs to the chicken is nothing short of phenomenal. Truly watching your videos has made me a much much better BBQ man! Thank you for sharing all of your knowledge!
@@yaliamita3063 a smoke tube is a metal tube that you put pellets in it and light it with a propane hand held torch...then you place it into your pellet stove and it seems to add more smoke to me. I ordered mine on line!
Have you tried the mechanical rotisserie yet? one full wind gives you about an hour. Mid cook you can rewind for another hour. You can use in oven, smoker, grill, campfire
The kids recently bought me a Hark 2 door gas smoker. Never used a smoker before so gave this recipe a go. Although quite difficult to maintain specific temperatures in the smoker I persevered and the result was amazing. The best chicken I have ever tasted. Even my previously skeptical wife begrudgingly agreed that it was fantastic. Thanks
I brined the chicken and after washing the brine off I used my favorite rub. Smoked as stated here (until it hit 145 in the breast) and opened the vents wide until the breast hit 156. Dash meat was 170. This is the best chicken I’ve made. More times than not the skin is like rubber so I learned a lot thru this video. Thank you very much.
OK. I've been watching half a dozen chicken cooking videos this morning and you got me with the DJT impression. I've got a freezer full of whole chickens and I'm going to watch you for multiple recipes. Thanks!
i love doing (1/2 beer/coke can chicken) season with rosemary, thyme, brown sugar, salt pepper & paprika also place the remaining spices in your half can of choice and smoke AT 250 . try it for family outings!! it's great!
Came back to this after many videos in between - this is a classic and will always be good. Still appreciate the efforts it took to make this, and know your older work is still being watched and referenced. One of my favorite channels.
I always grilled, never really smoked. My first time bought an offset char-grill smoker. Followed most of your tips on the fire pit. It's not easy job but it came out amazingly juicy and the amazing smell through out the house.
I was looking for a way to cook chicken so my irritable, picky, complainer 3 teens ( 2 girls and a boy ) how bad or nasty flavor my chicken came out. OMG, thank you Mad Scientist. I got an , " oh my god" from 15 yrs old girl when she tried it. My 14 years old son rolled his eyes up and gave two, two thumbs up. Search is over. This is by far THE BEST FREAKING TASTE CHICKEN I HAVE DONE IN MY SMOKER. I finally found the recipe for acceptance from my 3 teens. LOL. greetings from Southern California.
The only thing bad about spatcocking here is less smoke flavor. I use a pit boss pellet grill. If I spatcocked to save time I would use a smoke tube to get the smoke flavor
I just got a Traeger for fathers day. I thought I'd try chicken for my first attempt before jumping up to pork and beef. Being in central TX, I've had a LOT of brisket and I can't wait to make that leap. Thank you for making my initial foray into smoking easy!
Just got my traeger ironwood up and running and decided chicken would be my first attempt. Started at 200 1st hour. 225 2nd hour, inserted probes and cooked to 145, raised temp to 325 until probes read 165...rested and then had best, juiciest chicken of my life.
This fella deserves way more subscribers. Everything I've learned from this channel has made my smoking game ten times better. Wish I could live near his catering, I wanna try some meats straight from his smoker🤤
I just tried it. I sprinkled 16mesh pepper and salt 1:1 ratio. It was freaking amazing just bought the Brazos and this was mu first cook. Absolutely amazing. I'm proud since this was my first time/cook.
I’m thinking of going with pecan for the smoke. 2 questions. 1. What are your thoughts on splitting the chicken in half and laying on the grills bone side down? 2. Can the same results be achieved on a Webber grill if I use the snake method?
Just got a pellet smoker and have followed your instructions the best of my ability and the food was INCREDIBLE! Thank you so much for your detailed and thoughtful instructions. Everything has been great so far. Finally the difference between smoked food, and Just cooking with a smoker (you try this guys food and you know what I mean) Please keep it up, drooling mouths eagerly await
Did you feel that you got enough smoke flavor in your pellet grill? I'm about to buy one and I was wondering if I should buy the AMAZEN smoke tray to go along with it
I’m wondering the same thing as dwafalla. I already have a pellet smoker and am taking the reigns from the hubby since he’s only smoked 3 times in the last year. Lol.
Good vid mate. I actually did this by accident. I cooked two big chooks on the weber kettle and it made the cooking time slow, I was using charcoal and cherry wood for smoke, so after getting the hurry on from the wife I placed another full basket and it was some of the best chicken I've done. Of course I told the wife that this was the game plan all along 😉
Who knew that my little table top Pit Boss smoker grill could do this. It’s the first time I’ve ever smoked anything and I tried this chicken recipe. It was so good. Thank you very much for sharing your knowledge. I wish I could add a picture.
Hi Jeremy, really enjoy your channel. I tried your method of smoking chicken on my Ole Country Wrangler offset smoker yesterday. I had a package of four thighs, and a whole fryer that I cut in half to smoke. Total cooking time was about 1 hour, 45 minutes based on the temp reaching 165 F. as measured w/ my Thermapen. I have to say that the chicken was thoroughly infused with the smoke from the oak wood, and was very moist. However, even after raising the temperature of the pit to 325 F. for 15-20 minutes at the end, the skin was quite tough and not particularly crisp. It could be that this resulted from my basting the chicken at the end w/ Woody's Cook-In Sauce, a terrific marinade, that may have made the skin too moist to get crisp. But that doesn't explain the "toughness" of the skin, which I had to remove to eat the chicken. My wife, daughter and son-in-law had no complaints and thought it was really good, and maybe I'm being too hard on myself, but I actually prefer my method of grilling chicken which takes about half the time than this method of smoking. So, if you're curious, here is my method: I cut my chicken in pieces, season with Tony Chachere's Original Creole Seasoning, and put directly over a bed of coals lowered to the lowest setting on my Cajun Grill (mfg. in Lafayette, LA by Percy Guidry (www.cajungrill.com)), for roughly 20-25 minutes per side, then flip to the other side for 20-25 minutes more. Of course, smaller pieces like wings and drumsticks cook faster and can be set off to the side of the bed of coals until the final basting. Then, after 40-50 minutes of grilling time, I baste each piece with Woody's Cook-In Sauce, and finish each piece over the coals for 5 minutes per side. This method of grilling chicken has been foolproof as I have used it often over the years, and renders bbq chicken as good as it gets. Woody's Cook-In Sauce is available at Albertson's and used to be manufactured in New Orleans, but after Hurricane Katrina the company shut down and sold its recipe for the sauce to another food company based in Reno, NV, where it is presumably made now. Tony Chachere's Creole Seasoning is made in Opelousas, LA, and can be bought in many grocery chain stores, as well as online. Many thanks for the great bbq videos you put out! Cheers from Louisiana!
k, just did this, i have a pellet smoker so i started the 2 chickens out @ 200F. Let them go for probably closer to 3hrs until I bumper the temp up to 325F, once temps were reading low to mid 170F in the birds, I pulled them. Great flavor and tenderness. But major issue with the chewiness still in the skin. What did I do wrong?
Damn, i just made two of them yesterday and followed your video to the tee. Those were the most tastiest, juiciest flavorful chickens I ever had. Fairly new to smoking! Love the videos.
As an avid griller, I must say, my switch from Traeger+ to Asmoke has been life-changing. The convenience and consistency of Asmoke is unparalleled. I love the fact that it uses wood pellets as its primary fuel source, adding a distinct and delicious smoky taste to my food. Plus, the digital controller allows me to set and maintain the perfect cooking temperature, ensuring my chicken is always succulent and flavorful. The Asmoke Essential is also portable, making it perfect for outings. It's powered by a rechargeable battery that offers up to 10 hours of runtime. This means I can grill anywhere without needing to be connected to the grid. Truly, Asmoke has transformed my grilling experience. #Asmoke
I made this last night on my Traeger pellet smoker at 200 degrees for 3 hours (until 145) then kicked it up to 325 for another 30 minutes (until 165). Let cool covered in foil for 20 minutes. It was dripping, moist, crispy skin - delicious
There’s nothing better than tasting your bbq for the first time. You can see the look on his face as he begins to chew, it’s almost an uneasy look because you don’t know how it turned out. Then the expression changes to almost disappointment because you should’ve never doubted yourself in the first place because it tastes perfect and delicious. Way to go!
I've been bbq,ing for many years. I watched a few of your videos and I'm hooked! I just went out and bought a pit boss and as of right now, NOTHING goes on that grill/smoker until I watch your video on what I want to cook! I still say you need a TV show!...THANK YOU!
I learned to lower the heat on the gas grill, from where the charcoal grill is. Low heat, even on chicken. I learned the flame ups go away too. Great channel. I’m liking it.
What kind of salt and pepper do you use? I just tried a course ground black pepper and kosher salt 50/50 ratio and tastes like I made peppered jerky, too peppery for smoked BBQ IMO.
Cause he's dead wrong. Use your own seasonings. Experiment. You can never go wrong with salt pepper garlic and cumin with chicken. Easy on the last two though.
Just tried your chicken cook on new kamado smoker and man you nailed it.So juicy 225 and one and a half hour 155.Cranked temp to 325 for 15 mins and wow.Spatchcocked but great cook.Just salt and pepper.Thanks Rick
Love the video. Have you found a difference with spatchcocked chicken vs keeping it whole? I've always spatchcocked, but im sure you have a good reason why u didn't.
I love to have an idea in my head (starting smoking temp for this video) and then you pretty much confirm it with something you say in your vids! Thanks for shouting out pellet smoker differences in your vids. very helpful!
I thought the same thing. So the standard is 225 and 145 degrees but time will vary getting to 145. Probe your breast and your smoker temp, sit back and enjoy some cold beverages!
I like extra flavor on my chicken. If add butter and seasonings between the skin and meat, do you think that will affect skin crisping? Maybe I can do avocado oil instead of butter? or maybe clarified butter?
I made this chicken last night and I’d be DAMNED. This was the juiciest chicken I’ve ever had. Hard to believe just salt and pepper combined with smoke flavor would make something taste so good. Keep up the great content.
Jeremy I’m driving 8 hours from Canada to purchase a Brazos in Louisiana on your recommendation!! I currently have an Oklahoma Joe offset, hoping to get to the next level with the Brazos. Yoder offsets are $3k here in Canada! Enjoy your channel, keep posting!!
I am going to try this tomorrow but I have a question. How long were they smoked at 225 degrees? At 5:30 he said he we will check back in 45 min but then says it had been 2 hours. How long should I smoke them or at what internal temp should I raise it up to 325?
He has not answered like any questions. And yours is the same question I had. It seems he skipped the 45 minute checkin and went right to 2 hours at 225 then raised the temp to 325 until the chicken was done at 165.
Since whole chickens are so cheap, i'd try both methods. And i'm by no means an expert, but unless you're using the EXACT same grill, same chicken (that's sat out long enough to dry out), then your results will vary. You can have chicken with less sodium water that'll cook quicker THUS crisping the skin easier and quicker You can have grills/smokers that convect heat differently/better than others. My point is this video aren't EXACT answers to the test and is more like a study guide or FAQ.
Did you try this? I have the same question, first step is smoke at 225F and I understand time may vary depending on the smoker and size of chicken but the crucial info is do this until the internal temp of the breast is a certain temp. What should that temp be?
The first two chickens I made like this came out great. But my more recent ones came out with a rubbery skin, not crispy. The meat is moist and tender though. What could cause this? It does takes much longer to reach the internal temp of 145/150 than the said one hour, about 2,5 hours. Then I crank the temp up to 325 and it usually takes another 45 mins almost to get to 165. What could cause this? Using a camp chef pellet-smoker.
Good morning Jeremy Thanks for sharing all your informative videos. I have a quick question, when you mix your salt and pepper 50/50 combination. What type of salt do you use in that combination? Thanks Dan
did this for dinner on the KJ, but had the slow-roller in, so wasn't taking on color. took out the S-roller and it got better. delish, and a definite do-again. thanks Jeremy!
Those chickens look fantastic! No brine, no spatchcock, no mayo smear, no duck fat, no glaze....yeah, we’re DEFINITELY gonna be doing this cook really soon. Thanks, Jeremy! 👍 👍
I just got into Smoking and have a Traeger 1300! I know! I went big! :P I follow you videos and you make things simple for us who are new to smoking and the food is amazing!
Do you brine them, possibly inject the brine into the breast and dark meat? I love to brine chicken with Kosher salt and Brown sugar and some creole seasoning. Also seen cooking the breast facing done do all of the juice goes to the breast. I found a wire rack the has the back bone up and the lower part for breast. I was to try your method on my pellet smoker
Hi there! Tried that chicken today. Used another rub but hit the times and temperatures... Flesh was great at any point but the skin was like leather... Never startet to be crispy. What did i do wrong? 😢
I also noticed you reduced the temp a bit for pellet grills, like my new Traeger. Would that hold true for all meat smoking? Is there a reason why it would be reduced? Just curious.
I was sooo happy when I saw you made a video about smoked chicken! I have been struggling with getting crisp bite through skin, and I really hoped this was the answer to my prayers. So I we got three chickens, roughly three pounds each (standard size here in Denmark), and did them spatchcock side by side. One was sprayed with apple cider vinegar and water, one with butter and the last one was not sprayed. They were done on my pellet grill, starting at 200f for two hours, and then finished at 330f for a good half hour until the breast reached 165f. The skin sounded crisp on all three when I tried to "knock" it, but unfortunately it was the same bullet proof leather as usual when we tried to chew through it. The skin on the one sprayed with butter was just a tiny bit better than the others. The meat on all three where excellent, but do you have any ideas on how to get eatable skin?
It could also be because you used a pellet smoker and not an offset like he did. I know that temp is temp and it should come out the same, but it might require some tweaking with the time and temp on your end. Well at least that's what I'm understanding after watching a million videos lol. I had to tweak how I used my Pit Boss compared to others. Plus I live on the dryer hotter side of the island in Hawaii and that affects my temps. I'm gonna try this on my Pit Boss and see if I have to make any adjustments. 🤙🏾
I have the same issue. The skin turns leather. I cooked on a 20" offset and used Meater to keep the temps perfect. Still I get leather. Has anyone a way to make it eadable
I’d love for you to do a spatchcock vs. whole smoked chicken method comparison. Which is better? Does spatchcock method offer more smoke flavor or flavor in general, or does leaving it whole produce a juicier product.
Thank you for your videos! Your way of explaining everything just rings true to me. Learning my new pit is taking some time but with your fire management advice has helped me so much!. Also, Thank you for the Costco plugs! 20 year employee here! I may be biased but we do have excellent meats!
This is great, you should do an updated video with new things you might’ve learned or any new tips. I’m loving how simple you make the process, great video ! Would recommend
Yeah, at first he said 225 for about an hour, then suddenly it changed to 2 hours. If you weren't paying close attention you could seriously undercook this chicken
REALLY really good. Super juicy, all absolutely true. I did use the Traeger recipe for chili lime rub on the chicken but will try the salt and pepper only this weekend. I do agree that rubs and sauces cover up the taste of smoke and meat. Love your channel. And LOVE that you made fun of the orange monster.
Always enjoy the videos! Getting ready for the 4th tomorrow and just validating my process and I know it’ll be great. The Donald impression is great, like the comments point out, but I’m not sure why people are sleeping on the “Diamond Dave” shout out
Hahaha the Donald impression totally caught me off guard and was hilarious! Really love this process. I'm gonna try it out tomorrow with some Costco birds as well
Late to the party but WOW. I am kind of a beginner but thought I knew enough to know this was way too simple to be this good. Good god I was wrong. I made it on my weber propane grill. Used a smoke tube. It took longer than he did but it is soooo good. Gonna make this for xmas eve dinner for me family.
I love your videos because they’re very informative and WELL executed. I’ve been bbq’ing for years. I’ve watched many videos like Aaron Franklin’s and How To BBQ Right and they’re all great BUT, yours are touching on some of the fine details and let me tell you, they’re much appreciated!!! On a side note. You remind me of a young William Peterson from CSI. I love that show! 👌🏻
@@champaignsunrise yea, this has been my method for the last few months myself.
2 роки тому+1
Jeremy, I have a comment about this recipe. I have tried in my WSM and my Offset as well and, actually, the result is almost the same, but it's raw at 165 F degrees at least in the cavity (some red fluid comes out). I had to reach 180 F to 185 F degrees to get it done. Its flavor is good and ends very juicy, but my issue is about the doneness. I've tried many times and concluded that the goal is 180-185F, not 165F. (Let me know your thoughts please).
Tried it yesterday 👌 amazing 👊
Yup spot on impression
Why is my ribs always have bitter taste I think it's bad smoke?????
Did this take about 2 1/4 hrs like in this video???
@@joevitu7227 yes m8
@@edwardmontoya4367 can be too much smoke. Blue large clouds of smoke not good. Steady consistent white/gray smoke is good.
For those who want the short version :)
1. Preheat smoker to 225-325°F depending on your smoker.
2. Smoke chicken until internal temperature reaches 145°F. ( time will depend on your smoker so based it on the internl temp not the time)
3. Increase smoker temperature to 325°F.
4. Crisp chicken skin until internal temperature reaches 160-165°F.
😁 thanks
Thanks, I always get confused whether he means Fahrenheit or Celsius... but I suppose it may be arbitrary...
The real heroes are in the comments, thanks. Can't stand a 10 minute video that could have been 3 minutes
Thank you so much
Reminds me of recipe blogs where thered be a life story before the recipe 😅@@furman87
Just had my first smoked chicken , followed your instructions to the letter and used a MEATER meter . Was fantastic! Bring on the beef , pork ,fish etc. My summer is going to be gatronomical . You are now my smoking guru. No more time wasted watching the amateurs.
Check out chuds bbq.
Alright, anyone coming back to this to be reminded of how long, temps etc. Love this process. It always tastes good.
Cheers
Mad Scientist BBQ - Whole Smoked Chicken - Recipe from the video:
1 - Start smoker - Jeremy is using oak wood
2 - Bring the smoker ambient temp to 225 (200 if using Traeger etc.)
3 - Clean and pat dry whole chicken
4 - 01:00 Trim chicken how you prefer - remove excess triangle/skin/fat
5 - 01:10 AND 04:35 - Dry brine sparingly with salt and pepper rub (50/50 blend by volume)
6 - 03:35 and 04:02 - Place whole chicken breast side up - wings toward the back on the smoker
7 - 04:55 and 5:15 - PHASE 1 IS TO ADD FLAVOR - The Phase 1 cook takes on average 45 min to 70 min at 225F (200F if using Traeger) for your chicken to reach an internal temp 145F
8 - 06:00 Around 145F internal temp of chicken turn smoker up to 325F to start getting the chicken skin crispy
9 - 06:50 PHASE 2 IS CRISP CHICKEN - 15-25 minutes smoke the chicken at 325F until the chicken has reached 160-165 internal temp (07:35), then pull it from the smoker at 160F internal (08:25)
10 - 08:58 Rest and enjoy!
thank you for this because I got lost when he said he will checked after 45 minutes then its already two hours
So, phase one is 45 minutes or two hours?
It depends on your smoker, grill, or oven; you will need to base it on the internal temperature of 145 F, not the time. Once it reaches 145, proceed to phase two. So after 45 minutes, if the internal temperature of your chicken still does not reach 145, extend it another time. In my case, it took 1 and 45 minutes to reach an internal temperature of 145.
@@unsopken0623 thank you!
@@unsopken0623me too! Wife was giving me a side eye cuz dinner was an hour late.
Smoked chicken is my all time favorite. I feel like anyone that is starting out should start with chicken. It is super easy and turns out great.
Just smoked my fist whole chicken. Re-watched the video right before starting. It came out perfect! So tender the gristle end of the drumstick popped right off when trying to separate the leg. Thank you so much for all of your videos. Pretty new to smoking and so far I've done a chicken, brisket, pulled pork, and ribs (though I did baby backs to start with) all following your videos and they've all turned out excellent. You've saved me so much trial and error.
same, agreed
@gregr28: May I ask what brand of 50/50 volume of salt and pepper you used? After the preparation, how many minutes or even hours you soaked it first in salt/pper before you execute it? Thank you. From Philppines. I will try this as my small project.
@@felicianojrdigman2025Use whatever salt and pepper you have around. Half salt, half pepper (50/50). Salt and pepper right before the smoker. It really doesn't need to sit, you can put it in right away.
Do you realize that you just made the number one smoked chicken video?! I've watched dozens of hours of videos over the years. And right here, right now, you just nailed it! We love you brother! Brian and family from Spokane Washington
I agree!
Yep. I saw this video and stopped right here with no need to go further. I'm about to do it with my pellet smoker in a couple of hours. You provided EVERYTHING I needed: seasoning tip, temperature tip (especially for pellet; thank you for separating the pellet and wood grill cooking times), time tip, and crispy skin tip. Done and done!
I used to search all over any time I smoked something, and every time he gets it right. So I subscribed and just watch him.
100%
Agreed 🍻
Cooked this today. 4 hours in the smoker on low. Added some glaze and set that at the end. Totally amazing. Two chickens between 2 adults and 3 kids demolished. Thank you.
I followed the directions and cooked it on my pellet smoker with an added smoke tube and it IS the best chicken I have ever eaten! My wife was amazed how juicy it was and the flavor was incredible. Thank you for the schooling! Every single recipe from the ribs to the chicken is nothing short of phenomenal. Truly watching your videos has made me a much much better BBQ man! Thank you for sharing all of your knowledge!
Edward how many hours did it take before crisping it and did you cook it at 225 F?
Same question for the last step.
What is an added smoke tube?
@@yaliamita3063 a smoke tube is a metal tube that you put pellets in it and light it with a propane hand held torch...then you place it into your pellet stove and it seems to add more smoke to me. I ordered mine on line!
Have you tried the mechanical rotisserie yet? one full wind gives you about an hour. Mid cook you can rewind for another hour. You can use in oven, smoker, grill, campfire
The kids recently bought me a Hark 2 door gas smoker. Never used a smoker before so gave this recipe a go. Although quite difficult to maintain specific temperatures in the smoker I persevered and the result was amazing. The best chicken I have ever tasted. Even my previously skeptical wife begrudgingly agreed that it was fantastic. Thanks
I brined the chicken and after washing the brine off I used my favorite rub. Smoked as stated here (until it hit 145 in the breast) and opened the vents wide until the breast hit 156. Dash meat was 170. This is the best chicken I’ve made. More times than not the skin is like rubber so I learned a lot thru this video. Thank you very much.
Dark* not dash
The Donald impression was great lolol
😂😂
Right 😂
so true
Lol
😂😂😂
OK. I've been watching half a dozen chicken cooking videos this morning and you got me with the DJT impression. I've got a freezer full of whole chickens and I'm going to watch you for multiple recipes. Thanks!
i love doing (1/2 beer/coke can chicken) season with rosemary, thyme, brown sugar, salt pepper & paprika also place the remaining spices in your half can of choice and smoke AT 250 . try it for family outings!! it's great!
Need a thermomet
@@alancomercomer2588 no thermometer required man , I put fire 🔥 high and man they come out juicy like in a hour
Came back to this after many videos in between - this is a classic and will always be good. Still appreciate the efforts it took to make this, and know your older work is still being watched and referenced. One of my favorite channels.
I always grilled, never really smoked. My first time bought an offset char-grill smoker. Followed most of your tips on the fire pit. It's not easy job but it came out amazingly juicy and the amazing smell through out the house.
I have a cheap offset as well. It’s a lot more work. Looking at getting a better one, so I don’t have to constantly man the smoker.
I was looking for a way to cook chicken so my irritable, picky, complainer 3 teens ( 2 girls and a boy ) how bad or nasty flavor my chicken came out. OMG, thank you Mad Scientist. I got an , " oh my god" from 15 yrs old girl when she tried it. My 14 years old son rolled his eyes up and gave two, two thumbs up. Search is over. This is by far THE BEST FREAKING TASTE CHICKEN I HAVE DONE IN MY SMOKER. I finally found the recipe for acceptance from my 3 teens. LOL. greetings from Southern California.
The extra 2 minutes to spatchcock (cut the back bone out so it lays out flat) saves a lot of cooking time and it cooks more evenly too.
The only thing bad about spatcocking here is less smoke flavor. I use a pit boss pellet grill. If I spatcocked to save time I would use a smoke tube to get the smoke flavor
I just got a Traeger for fathers day. I thought I'd try chicken for my first attempt before jumping up to pork and beef. Being in central TX, I've had a LOT of brisket and I can't wait to make that leap. Thank you for making my initial foray into smoking easy!
Thanks my man! Just bought a smoker a few days ago. I had a lot of questions. Your videos have been some of the best advice on how to. Subscribed.
Just got my traeger ironwood up and running and decided chicken would be my first attempt. Started at 200 1st hour. 225 2nd hour, inserted probes and cooked to 145, raised temp to 325 until probes read 165...rested and then had best, juiciest chicken of my life.
Favorite bbq UA-cam channel. Thanks for all your videos
Why trim off the triangular bit of tail bone? We call the pointy bit the “parsons nose” and it’s one of the tastiest bits on the chicken
This fella deserves way more subscribers. Everything I've learned from this channel has made my smoking game ten times better. Wish I could live near his catering, I wanna try some meats straight from his smoker🤤
I subscribed just because I read your comment
I just tried it. I sprinkled 16mesh pepper and salt 1:1 ratio. It was freaking amazing just bought the Brazos and this was mu first cook. Absolutely amazing. I'm proud since this was my first time/cook.
I really like how you always provide a suggested temperature for the pellet crew.
Same temperature for second stage as a stick burner since at that point it's just about finishing the chicken, not adding flavor
I’m thinking of going with pecan for the smoke. 2 questions. 1. What are your thoughts on splitting the chicken in half and laying on the grills bone side down? 2. Can the same results be achieved on a Webber grill if I use the snake method?
Just got a pellet smoker and have followed your instructions the best of my ability and the food was INCREDIBLE! Thank you so much for your detailed and thoughtful instructions. Everything has been great so far. Finally the difference between smoked food, and Just cooking with a smoker (you try this guys food and you know what I mean) Please keep it up, drooling mouths eagerly await
Did you feel that you got enough smoke flavor in your pellet grill? I'm about to buy one and I was wondering if I should buy the AMAZEN smoke tray to go along with it
I’m wondering the same thing as dwafalla. I already have a pellet smoker and am taking the reigns from the hubby since he’s only smoked 3 times in the last year. Lol.
When you go to step 2 of increasing the heat do you keep the meat on the grill while adding logs? Doesn't that produce dirty smoke
Good vid mate. I actually did this by accident. I cooked two big chooks on the weber kettle and it made the cooking time slow, I was using charcoal and cherry wood for smoke, so after getting the hurry on from the wife I placed another full basket and it was some of the best chicken I've done. Of course I told the wife that this was the game plan all along 😉
Of course never give up your secrets lol
@@alancomercomer2588 never 👍
Who knew that my little table top Pit Boss smoker grill could do this. It’s the first time I’ve ever smoked anything and I tried this chicken recipe. It was so good. Thank you very much for sharing your knowledge. I wish I could add a picture.
Hi Jeremy, really enjoy your channel. I tried your method of smoking chicken on my Ole Country Wrangler offset smoker yesterday. I had a package of four thighs, and a whole fryer that I cut in half to smoke. Total cooking time was about 1 hour, 45 minutes based on the temp reaching 165 F. as measured w/ my Thermapen. I have to say that the chicken was thoroughly infused with the smoke from the oak wood, and was very moist. However, even after raising the temperature of the pit to 325 F. for 15-20 minutes at the end, the skin was quite tough and not particularly crisp. It could be that this resulted from my basting the chicken at the end w/ Woody's Cook-In Sauce, a terrific marinade, that may have made the skin too moist to get crisp. But that doesn't explain the "toughness" of the skin, which I had to remove to eat the chicken. My wife, daughter and son-in-law had no complaints and thought it was really good, and maybe I'm being too hard on myself, but I actually prefer my method of grilling chicken which takes about half the time than this method of smoking. So, if you're curious, here is my method: I cut my chicken in pieces, season with Tony Chachere's Original Creole Seasoning, and put directly over a bed of coals lowered to the lowest setting on my Cajun Grill (mfg. in Lafayette, LA by Percy Guidry (www.cajungrill.com)), for roughly 20-25 minutes per side, then flip to the other side for 20-25 minutes more. Of course, smaller pieces like wings and drumsticks cook faster and can be set off to the side of the bed of coals until the final basting. Then, after 40-50 minutes of grilling time, I baste each piece with Woody's Cook-In Sauce, and finish each piece over the coals for 5 minutes per side. This method of grilling chicken has been foolproof as I have used it often over the years, and renders bbq chicken as good as it gets. Woody's Cook-In Sauce is available at Albertson's and used to be manufactured in New Orleans, but after Hurricane Katrina the company shut down and sold its recipe for the sauce to another food company based in Reno, NV, where it is presumably made now. Tony Chachere's Creole Seasoning is made in Opelousas, LA, and can be bought in many grocery chain stores, as well as online. Many thanks for the great bbq videos you put out! Cheers from Louisiana!
Totally agree. The method posted here will result in tough leathery skin.
k, just did this, i have a pellet smoker so i started the 2 chickens out @ 200F. Let them go for probably closer to 3hrs until I bumper the temp up to 325F, once temps were reading low to mid 170F in the birds, I pulled them. Great flavor and tenderness. But major issue with the chewiness still in the skin. What did I do wrong?
Too long at the low temp. You just want an hour or so before you bump temps to 325+
@@Stormula1 thanks, ill try that.
Damn, i just made two of them yesterday and followed your video to the tee. Those were the most tastiest, juiciest flavorful chickens I ever had. Fairly new to smoking! Love the videos.
As an avid griller, I must say, my switch from Traeger+ to Asmoke has been life-changing. The convenience and consistency of Asmoke is unparalleled. I love the fact that it uses wood pellets as its primary fuel source, adding a distinct and delicious smoky taste to my food. Plus, the digital controller allows me to set and maintain the perfect cooking temperature, ensuring my chicken is always succulent and flavorful. The Asmoke Essential is also portable, making it perfect for outings. It's powered by a rechargeable battery that offers up to 10 hours of runtime. This means I can grill anywhere without needing to be connected to the grid. Truly, Asmoke has transformed my grilling experience. #Asmoke
I made this last night on my Traeger pellet smoker at 200 degrees for 3 hours (until 145) then kicked it up to 325 for another 30 minutes (until 165). Let cool covered in foil for 20 minutes.
It was dripping, moist, crispy skin - delicious
I'm gonna use your method for my Recteq, will update with results
@@daffawaffa trying this on my RT-700 tmw, how’d yours turn out ?
@@mikeharrison4536 It came out perfect, but it needed more than 30 minutes, almost an hour at 325. And it was th3 juiciest damn chicken ever 🤤
@@daffawaffa Saweet! How long did you let the chicken sit out of the fridge before the cook and did you only use salt and pepper?
Just the instructions i needed as i also have a Traeger :) cheers
Are offset smokers hard for people new to smoking? I can't afford multiple smokers but I like the idea of not relying on pellets.
There’s nothing better than tasting your bbq for the first time. You can see the look on his face as he begins to chew, it’s almost an uneasy look because you don’t know how it turned out. Then the expression changes to almost disappointment because you should’ve never doubted yourself in the first place because it tastes perfect and delicious. Way to go!
I've been bbq,ing for many years. I watched a few of your videos and I'm hooked! I just went out and bought a pit boss and as of right now, NOTHING goes on that grill/smoker until I watch your video on what I want to cook! I still say you need a TV show!...THANK YOU!
When he squeeze that chicken leg, I started cussing at the phone...lol
Same! Was like NOOOOOO! WHAT’RE YOU DOING! 😂
I did the same thing...lol
I literally yelled "Don't squeeze the chicken!" 😂
Same! 😂😂😂
I always squeeze my chicken!
I learned to lower the heat on the gas grill, from where the charcoal grill is. Low heat, even on chicken. I learned the flame ups go away too. Great channel. I’m liking it.
What kind of salt and pepper do you use? I just tried a course ground black pepper and kosher salt 50/50 ratio and tastes like I made peppered jerky, too peppery for smoked BBQ IMO.
Cause he's dead wrong. Use your own seasonings. Experiment. You can never go wrong with salt pepper garlic and cumin with chicken. Easy on the last two though.
@@Cams250 I realized I had the wrong size pepper mesh. What I use now is much better.
Just tried your chicken cook on new kamado smoker and man you nailed it.So juicy 225 and one and a half hour 155.Cranked temp to 325 for 15 mins and wow.Spatchcocked but great cook.Just salt and pepper.Thanks Rick
His name is Jeremy
Love the video. Have you found a difference with spatchcocked chicken vs keeping it whole? I've always spatchcocked, but im sure you have a good reason why u didn't.
Why do you recommend starting a pellet smoker at 200 as opposed to starting at 225 on your offset?
I love to have an idea in my head (starting smoking temp for this video) and then you pretty much confirm it with something you say in your vids! Thanks for shouting out pellet smoker differences in your vids. very helpful!
I second that emotion! 🎶🎼🎵
So prep and season. Pellet smoker at 200 for 2 hrs. Then about 15mins at 325 till breast are 165 IT. Can’t wait to try this tonight.
When is stage 1 complete? What’s the indicator I’m looking for to tell me it’s time to turn up the temp?
Good color and he said the breast to be roughly 145 degrees
I thought the same thing. So the standard is 225 and 145 degrees but time will vary getting to 145. Probe your breast and your smoker temp, sit back and enjoy some cold beverages!
Just checking your way before doing my first whole chicken, thighs and PB burnt ends are my go to.😊
Made this the other night for the kids, it was a huge hit. So easy and amazing taste at the end.
I like extra flavor on my chicken. If add butter and seasonings between the skin and meat, do you think that will affect skin crisping? Maybe I can do avocado oil instead of butter? or maybe clarified butter?
You say it's incredibly difficult to do, but watch any of these videos, and it's simple as can be. Thanks to these videos, my chickens are perfection.
Are you drying before you season and using olive oil as a binding agent?
Love the Delta Blues bit when seasoning the chicken 🎵 2:30
so do i!!!!
It's a tasteful use of music. Great touch.
I made this chicken last night and I’d be DAMNED. This was the juiciest chicken I’ve ever had. Hard to believe just salt and pepper combined with smoke flavor would make something taste so good. Keep up the great content.
Today was the perfect day for your impression. Loved it, plus the smoking content.
Jeremy I’m driving 8 hours from Canada to purchase a Brazos in Louisiana on your recommendation!! I currently have an Oklahoma Joe offset, hoping to get to the next level with the Brazos. Yoder offsets are $3k here in Canada! Enjoy your channel, keep posting!!
I don’t know how you’re going to get that grill home in your Lamborghini if your driving from Canada to Louisiana in 8 hours😂
6:42 is the best part of this video 😂😂😂
Smoked my first pork butt last Sunday and followed your video, came out amazing. Thank you for sharing your gift.
Awesome video Donald.
I smoke meat all the time. And I follow your methods for everything. Works like a charm. Gonna try this out this weekend. Thanks man
I am going to try this tomorrow but I have a question. How long were they smoked at 225 degrees? At 5:30 he said he we will check back in 45 min but then says it had been 2 hours. How long should I smoke them or at what internal temp should I raise it up to 325?
He has not answered like any questions. And yours is the same question I had. It seems he skipped the 45 minute checkin and went right to 2 hours at 225 then raised the temp to 325 until the chicken was done at 165.
Since whole chickens are so cheap, i'd try both methods.
And i'm by no means an expert, but unless you're using the EXACT same grill, same chicken (that's sat out long enough to dry out), then your results will vary.
You can have chicken with less sodium water that'll cook quicker THUS crisping the skin easier and quicker
You can have grills/smokers that convect heat differently/better than others.
My point is this video aren't EXACT answers to the test and is more like a study guide or FAQ.
Did you try this? I have the same question, first step is smoke at 225F and I understand time may vary depending on the smoker and size of chicken but the crucial info is do this until the internal temp of the breast is a certain temp. What should that temp be?
The first two chickens I made like this came out great. But my more recent ones came out with a rubbery skin, not crispy. The meat is moist and tender though. What could cause this?
It does takes much longer to reach the internal temp of 145/150 than the said one hour, about 2,5 hours. Then I crank the temp up to 325 and it usually takes another 45 mins almost to get to 165. What could cause this?
Using a camp chef pellet-smoker.
Just used your method. I used cherry wood though. Came out amazing. I was a little heavy on the pepper maybe.
Good morning Jeremy
Thanks for sharing all your informative videos. I have a quick question, when you mix your salt and pepper 50/50 combination. What type of salt do you use in that combination?
Thanks
Dan
I heard him in other videos speaking about Kosher salt
I died a bit with that squeeze. Good vid!
I did this with an electric smoker. 225 two hours, and 275 for an hour or so this guy is 100% correct. It was amazing!!!
DJT impression is on point! HAHAHA 👍🏻
It sure is! 😂😂😂
That was indeed awesome.
Very very simple 🤙
Not sure we need to associate a LOSER to this amazing WINNING recipe
@@sidharthrajagopal7560 well looky there I found another snowflake did Donald Trump send a mean tweet that hurt your feelings
did this for dinner on the KJ, but had the slow-roller in, so wasn't taking on color. took out the S-roller and it got better. delish, and a definite do-again. thanks Jeremy!
Those chickens look fantastic! No brine, no spatchcock, no mayo smear, no duck fat, no glaze....yeah, we’re DEFINITELY gonna be doing this cook really soon. Thanks, Jeremy! 👍 👍
I just got into Smoking and have a Traeger 1300! I know! I went big! :P I follow you videos and you make things simple for us who are new to smoking and the food is amazing!
The use of the Donald impression in that moment specifically, got me to both like the video and subscribe. Fully endorse this content. Great work.
Do you brine them, possibly inject the brine into the breast and dark meat? I love to brine chicken with Kosher salt and Brown sugar and some creole seasoning. Also seen cooking the breast facing done do all of the juice goes to the breast. I found a wire rack the has the back bone up and the lower part for breast. I was to try your method on my pellet smoker
Great video! Thanks for making chicken great again !!
Looks great. Kindky advice how it xan be done using the 22inch Weber grill tks
You have taken my BBQ to a whole new level. Wanted to thank you for what you do.
Hi there! Tried that chicken today. Used another rub but hit the times and temperatures... Flesh was great at any point but the skin was like leather... Never startet to be crispy. What did i do wrong? 😢
Another great video from my favourite BBQ UA-cam.
One question: The 50/50 salt/pepper mix. Is that 50/50 by weight or volume? (Joking)
And is that packaged volume or settled volume?
Just kidding!!
I also noticed you reduced the temp a bit for pellet grills, like my new Traeger. Would that hold true for all meat smoking? Is there a reason why it would be reduced? Just curious.
Spatchcock those birds. Easy way to cook em.
Hi there, and thanks for the vid. How much wood did you go through for the whole cook? Looks delicious.
I was sooo happy when I saw you made a video about smoked chicken! I have been struggling with getting crisp bite through skin, and I really hoped this was the answer to my prayers.
So I we got three chickens, roughly three pounds each (standard size here in Denmark), and did them spatchcock side by side. One was sprayed with apple cider vinegar and water, one with butter and the last one was not sprayed. They were done on my pellet grill, starting at 200f for two hours, and then finished at 330f for a good half hour until the breast reached 165f.
The skin sounded crisp on all three when I tried to "knock" it, but unfortunately it was the same bullet proof leather as usual when we tried to chew through it. The skin on the one sprayed with butter was just a tiny bit better than the others.
The meat on all three where excellent, but do you have any ideas on how to get eatable skin?
Could try a higher temp for part two. Also make sure the chicken is close to the smoke stack. If you have a second rack, put it up top in the hot air.
It could also be because you used a pellet smoker and not an offset like he did. I know that temp is temp and it should come out the same, but it might require some tweaking with the time and temp on your end.
Well at least that's what I'm understanding after watching a million videos lol. I had to tweak how I used my Pit Boss compared to others. Plus I live on the dryer hotter side of the island in Hawaii and that affects my temps.
I'm gonna try this on my Pit Boss and see if I have to make any adjustments. 🤙🏾
I have the same issue. The skin turns leather. I cooked on a 20" offset and used Meater to keep the temps perfect. Still I get leather. Has anyone a way to make it eadable
Ditto. I'd like more info on getting the skin right.
That triangular piece of tail bone is called the "Popes Nose"
Yes, but only if it's on a chicken.
I’d love for you to do a spatchcock vs. whole smoked chicken method comparison. Which is better? Does spatchcock method offer more smoke flavor or flavor in general, or does leaving it whole produce a juicier product.
Spatchcock is better, rotisserie is best
Thank you for your videos! Your way of explaining everything just rings true to me. Learning my new pit is taking some time but with your fire management advice has helped me so much!. Also, Thank you for the Costco plugs! 20 year employee here! I may be biased but we do have excellent meats!
This is great, you should do an updated video with new things you might’ve learned or any new tips. I’m loving how simple you make the process, great video ! Would recommend
And we're gonna check back in 45 minutes or so...
*2 hours later* 👁️👄👁️
i thought the same thing. What did he do after 45 mins. to the chicken?
@@Bobnant apparently nothing. He said he didn't spray it. So i assume focus was temp control
Yeah, at first he said 225 for about an hour, then suddenly it changed to 2 hours. If you weren't paying close attention you could seriously undercook this chicken
REALLY really good. Super juicy, all absolutely true. I did use the Traeger recipe for chili lime rub on the chicken but will try the salt and pepper only this weekend. I do agree that rubs and sauces cover up the taste of smoke and meat. Love your channel. And LOVE that you made fun of the orange monster.
Thanks for being so knowledgeable and sharing. I dig your style man!
Always enjoy the videos! Getting ready for the 4th tomorrow and just validating my process and I know it’ll be great.
The Donald impression is great, like the comments point out, but I’m not sure why people are sleeping on the “Diamond Dave” shout out
Hahaha the Donald impression totally caught me off guard and was hilarious!
Really love this process. I'm gonna try it out tomorrow with some Costco birds as well
Late to the party but WOW. I am kind of a beginner but thought I knew enough to know this was way too simple to be this good. Good god I was wrong. I made it on my weber propane grill. Used a smoke tube. It took longer than he did but it is soooo good. Gonna make this for xmas eve dinner for me family.
I love your videos because they’re very informative and WELL executed. I’ve been bbq’ing for years. I’ve watched many videos like Aaron Franklin’s and How To BBQ Right and they’re all great BUT, yours are touching on some of the fine details and let me tell you, they’re much appreciated!!!
On a side note. You remind me of a young William Peterson from CSI. I love that show! 👌🏻
When I first watched this video, I gave it a try. This works fantastic on a pellet grill.
Salt and Pepper are really all you need.
I can't wait to try this! I love getting smoked chicken from some of my favorite local spots like KC Joe's
Do you use the same temperature/formula if you were to spatchcock?
Trying this today with my electric smoker, thank you!!
How did it come out im planning to try this with masterbuilt details my good man.
@@wurlbfree1981 I used his method a couple months ago in my elec. Masterbuilt and it turned out awesome! I'm doing two more chickens today.
@@champaignsunrise yea, this has been my method for the last few months myself.
Jeremy, I have a comment about this recipe. I have tried in my WSM and my Offset as well and, actually, the result is almost the same, but it's raw at 165 F degrees at least in the cavity (some red fluid comes out). I had to reach 180 F to 185 F degrees to get it done. Its flavor is good and ends very juicy, but my issue is about the doneness. I've tried many times and concluded that the goal is 180-185F, not 165F. (Let me know your thoughts please).