Smoked Whole Chicken on the Pit Boss Wood Pellet Grill 700FB - Crispy Skin!
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- Опубліковано 29 сер 2024
- Prep:
Cut and remove the spines of the chickens
Cut the underside of the breast bone, so the chicken can sit flat
Generously apply vegetable oil with basting brush
Sprinkle your favourite dry rub
Cooking:
Pit Boss Competition Blend pellets
Place chickens on grates breast side up
250°F for 1 hour P5 setting
350°F until internal temperature of 170°F
Cut, serve and enjoy!
Feel free to check out my Instagram: foodaddct
Thanks for watching and happy grillin'!
Priceless the rooster crows when you set it to 350....Great video
It's great to see a video where someone says less is more, every BBQ video has people putting lots of seasoning on and when I try to copy It's way to much so thank you
Great video!! And thanks so much for adding the directions to the description for easy future reference. Our chicken is cut and ready to try out on my husband's new Pit Boss today!
Thanks for commenting and your support! I hope your chicken turns out as good as mine did. Good luck and I'm glad this video has helped you and your family.
Hey Vanessa....
I stumbled upon your channel when I was looking for videos on cleaning my Pit Boss. I subscribed to it when I watched this video. I'm definitely doing this chicken on my Pit Boss, a Pro 850. Thank you!
Hey Jon, thanks for the support! I'm glad my videos have helped you out. This is the only way I do my chicken now. Hope you enjoy! Thanks for watching!
@@grillinwithv4028 you are welcome!
@@grillinwithv4028 I'm replacing my controller board and RTD probe because of temperature issues but I'm tempted to try this chicken before the parts get here.
@@JPHBJH What kinds of temp problems are you having?
@@grillinwithv4028 ....pit temperatures, according to the digital readout, are showing big temperature differences when compared to the wireless probes I use on the grates. It seems to be decent on lower temperatures but the higher up I go, the bigger the differences are
Hey Vanessa... Just subscribed because of the way you cut the backbone out always thought I needed those scissors... From start to finish of prepping it's on the grill now 30 minutes which to me is pretty damn quick. Look forward to watching other videos from you.
You are very welcome! Thanks for the support! Happy grillin!
Great video. Thank you.
awesome video. I just started educating myself on smokers and the process of proper BBQ. I ordered my 700fb 3 days ago and i am SO excited to do this chicken! thanks for the video! P.S Also a Canuck here from Ontario!
Thanks so much for the support! I've had so much fun with my pellet grill and I'm sure you will too! Good luck and happy grillin' my friend!
hard to tell but that skin did not look crispy...was it? also what was the total cook time?
Awesome video.. I could smell and taste as it went to the finish temps.. Very well done .. as i am looking forward to grilling and smokin..
Love this video .Thanks Vanessa!!!
Thank you for all the support!
thank you im trying today on my pit boss
I hope it turned out good for you!
@@grillinwithv4028 it turned out ok it was'nt the cooking,it was my seasoning,just used salt and pepper but as for the meat wonderfully tender and juicy
@@stanreedy2686 At least you got the method down! Great job! Seasoning will always be a personal preference anyways. It's going to take a few tries before getting that part right anyway. Glad you enjoyed the video!
@@grillinwithv4028 thank you
V, waiting for you to do a video on making a cured, smoked picnic from a plain fresh Boston Butt. I made one first time and it would put any store bought ham to shame, it was delicious. Not many folk do their own holiday smoked hams and I would love to see you do one. I did a wet cure so it wouldn't take so long. I enjoy watching other smokers videos to enhance my knowledge, very impressed with your's.
Thanks for all of the support, it really means a lot! As for curing, to be honest, I have read a little bit on it. There is nothing that screams out to me about it so far that really makes me want to do it. If I was going to try curing anything, it would be bacon. Its about a 9 day process and with all my other things going on, it's been moved down to the bottom of my list. I really appreciate you sharing your experience and thanks for tuning into my channel!
@@grillinwithv4028 Bacon is on my list but honestly curing is very easy, waiting is the hardest thing🤗
My dad has the same smoker
Ya I love mine! It's been the perfect size for everything I've done
Awesome video n looks so yummy.. what red powder ingredients is ? Want to try next
It's paprika with garlic powder, salt, pepper, onion powder and some other spices :)
Thanks for a great video. Can’t believe someone gave you a thumbs down
Thanks for the support!
Just getting starting on the smoking “thing”, great tutorial, thank you, is that your own rub? Or can you share?
This is my go-to chicken recipe and is a hot favourite of all my family and friends. I used store bought rubs, but also made my own by combining a bunch of different homemade rubs online. I suggest you do the same, it's really fun to experiment 😉
Was the skin crispy? Thanks and great video!!!
Yes it was! Out of all the different methods I've tried, this one gives out the best results hands down! Including the crispy skin everyone desires when smoking their chicken. The secret is to remove the skin from the meat and load up on the oil.
What was the total time it took to cook? I know you took it to 170 but how much longer after the first hour at 250?
Great question! Not long at all, maybe 20-30min.
About how long did it take to finish cooking once you increased the temperature to 350? I might try this next week.
30-40min depending on the size of the bird. Thanks for watching! Update me on how yours turns out!
@@grillinwithv4028 Made this two weekends ago, came out great. Tasted great and the skin was nice and crispy. I am using a Pit Boss vertical smoker. Might bump the temperature to 375 for the final cook, and see if it crisps up even more, next time.
@@mikej7480 Thats great to hear that my video helped you out! Give me an update on the difference of the skin at 375°F, would love to know!
Wet brine is the real secret
I've never tried a wet brine. I'll maybe have to? I just get detoured because I feel it takes up a lot of space.
@@grillinwithv4028 it really helps to keep the moisture locked in. Also makes the meat taste delicious. I made smoked chicken yesterday everything went good but the skin wasn’t as crispy as I wanted. I was even basting with butter every 30 minutes. I’ve been non stop watching videos about smoked chicken lol.
@@Edgar-gx6yn That's the thing with smoked chicken, it's hard to get the skin the crispness everyone desires. You have to get that with higher temps.
Clearly, I'm late to the comment party! I just got my pitt boss.. I've never used a pellet smoker before but after watching a video of yours about the "burnout" along with the manual, no guessing required.
My first meat test will be 2 chicken quarters and I'm going to try your method. Thanks for the video! 👍
Its called spatchcock when you "butterfly " the chicken
I didn't know that, thanks for letting me know! Learning something new everyday! Thanks!
Damn shame your Canadian!! Americans that made their own country lmao
I assume you went to an American public school based on how this comment was written. Not sure what happened at the end there, perhaps you had a stroke or something. Get well soon.