Це відео не доступне.
Перепрошуємо.
You're smoking chicken WRONG! | How to smoke CRISPY JUICY whole chicken on a pellet grill (Traeger)
Вставка
- Опубліковано 2 вер 2020
- Rubbery chicken skin is now a thing of the past! In this video I'll show you how to smoke a whole chicken so it's juicy, tender, smokey and CRISPY.
Step 1:
- Brine the whole chicken for 4-8 hours using the brine recipe below
- Remove from brine and rinse
- Apply rub (recipe below)
Step 2:
- Smoke at 275 degrees on your Traeger, Pit Boss, Masterbuilt Electric Smoker, Offset smoker, weber kettle or whatever smoker you're using (This recipe works with ANY SMOKER because we're running at 275)
- Keep smoking until the internal temperature of the breast meat is 160 degrees (I like to poke my instant read thermometer up through the cavity into the breast so I don't put a bunch of holes on the outside of the breast)
Step 3:
- Remove chicken from smoker or grill and LET IT REST at room temperature for 15-20 minutes. Ideally we want the temperature in the breast to go back down to around 140 degrees.
Step 4:
- Broil on high heat in your oven for around 8-15 minutes until the skin is crispy and has the color you want.
Step 5:
- Slice and serve
Rub Recipe:
2 Tbsp Paprika
2 Tbsp Chilli Powder
1 Tbsp Onion Powder
1 Tbsp CORN STARCH (the secret ingredient to crispy chicken skin!)
NO SALT (We have enough salt from the brine - If you're not brining, add 1 Tbsp Kosher course grain salt)
Brine Recipe:
16 Cups (1 Gallon) of water
1 Cup Kosher (Course Grain) salt
I must say as a beginner smoker with a Traeger , Out of all the channels this channel Ive watched ,this guy make`s it seam as simple and easy ..... thanks .... keep up the great video`s my fellow Canadian ;)
I never knew Sheriff Hopper could smoke some mean BBQ chicken! I love your videos and they have helped me in my own smoking endeavors. Keep up the good work!
Those spices look burnt after the broiler.
Your work is fantastic no matter what anyone says.... this is a science that is always different for the mad scientist behind the smoker... this is what makes it fun. For someone who is always looking for great ideas, you've helped me not only have fun, but put on my mad scientist chef hat - thank you. BTW, my wife loves the cooking!!
Thanks man!
I’m dying over here 😂 that’s so much rub!!!
Lovin all your bbq tips - thanks for all the efforts you put in!
And just like that 💥 I have a recipe for a whole chicken on my reqtec pellet grill!
Going to try this. Just purchased a Pit Boss pellet grill. Hope to be able to learn a lot from this site.
ive got an old school stand up smoker/cooker, shovel coals from a fire pit into the bottom of the smoker. i had never thought about finishing by broiling. ill have to take a swing at that thanks!
Fantastic video. Gonna do this soon with my whole frozen chicken, thank you for the pointers!
Cooking at 275 for the whole cook, how much smoke flavor do you get? I'm looking for both, smoke flavor and crispier skin.
Not a ton but it's enough
Great tip but no blackened skin for me thank you very much. Maybe I ll spray it with some olive oil before broiling.
Awe poor baby, you want ketchup with that too?
how long roughly did it take to get to 160 degrees on the smoker?
Tried on my Traeger and, the chicken came out so much better. Thank you for the tip 👍🏾
Good tips!
Thanks from Australia 🇦🇺
If crispy skin is your thing, look up the technique of pouring boiling water on the skin before you cook the bird. Just search and you will find the easy technique. It would be cool for you to give this a try in a new video and do a side by side comparison and see how it turns out.
Thanks brother
Very true man. My best chicken come out well on my weber kettle. I agree with you 100% on the Oklahoma joe.
Great video - thanks for sharing this. Wouldn't that finish crust trick work also with the newer Traeger by increasing the heat at the end to 500F max to get the crust?
It should yes
Right on. Going to do this tomorrow. If I didn't have to thaw my bird I'd do it right now!
Booya. get some!
My smoker has been having issues. after cleaning It out fully, using new pellets, etc. my chicken just becomes grey. Having issues with the smoke on a traeger and unsure what I’m doing wrong.
Have you tried spatchcocking the chicken to get it to cook more evenly? Works pretty well for me. Easy to do.
Hi Smoke Trails BBQ, I just mixed up the rub as described (with some minor changes) - this nailed it. seriously. I have smoke lots of poultry over the years, but this might be the best. Very well done!! The corn starch might just be the secret ingredient - very cool.
Awesome!
how long did you have it on the smoker?
Why not just pull out to rest and fire up the traeger then put it back in?
I have one on now and will be doing just that. No doubt the convection will result in more even crisping without burning the breast. Torch on standby too.
Or, just cook it at 400 for an hour on the pellet grill...works everytime
Quick question: could you let the bird rest once it hits 160, let the temp come down, and then blast it for an extra 10-15 on 325-350 ish on the smoker? Wondering if this will affect the skin in any way.
What about the temp in the thighs and legs
Usually always go with your methods but for whole chickens I think the mad scientists method might be better. 225 for 2 hours then 325 or higher for 15-20mins. 50/50 salt and pepper. Turned out amazing. Still love your videos though!
I'll check that out!
instead of using broil after the cook use some olive oil before seasoning and you have your crispy skin , good job continue traegering my friend :)
The skin was burnt after broiling…how is that a good idea?
Can't beat crispy chicken skin!
Are you going to eat both chickens? Looks good! Thanks!
Already eaten! Chicken sandwiches for lunch. Chicken soup for dinner. Chicken 🐔 breast for breakfast
What flavor wood pellets did you use?
How much cornstarch? I don't see in recipe.
What kind of chips did you use?
Olive oil has helped me get crispy skin
People don't realize that there is no reason to cook the chicken to 165 (or even 160). There is no magic temperature for pasteurizing chicken. The 165 is used in order to idiot proof the recipe (necessary when dealing with the public), because it is the temperature where the pasteurization curve hits zero. In other words, bacteria are killed instantly. You can achieve the same results at lower temperatures by just holding the temperature for the required amount of time. I typically use 148 which is handy because the required time is 5 minutes, so I set my alarm for 148 and then start a timer for at least 5 minutes. When the timer goes off, I'm good to go and the temp is usually around 150. The pasteurization tables are available from the government.
Lmao so how can we do it without charring the skin to next week
So, would putting some olive oil on before the rub be a problem?
Nope, should help it crisp up actually
@@SmokeTrailsBBQ thanks!
Oil on the skin and smoking ain't good combo if you like smoky flavor.
If I use a meat injector solution in my chicken, do I need to still brine it for 6 hours?
No
I thought internal temp was 165° for chicken ?
150 is fine if you hold it at that temp for 10 mins. 165 is overcooked.
@@SmokeTrailsBBQ Thanx🌹
Great looking chicken. Great smoking job. Keep smoking.
Do you have a water bath in the smoker?
Nope I did not need one for this cook. Maybe on a long brisket cook
burnt
It was more burnt than a glass of tepid water!
I never cook a whole chicken without spatchcock. guarantee even cook every time.
I need another refrigerator. Dammit.
Treat yo self
It's burnt.
Good job using a chef's knife meant for prepping vegetables to cut up a chicken.
I said watch he talk big and put that chicken in an electric oven that you can set your temperature just the oven in your kitchen on your counter boy bye anyone can cook like that
Am I the only one that doesn't like those red spots and think it's undercooked?
That's what happens when you wet brine chicken.
Pro-ses
Lol you burnt the skin in the oven
I'm sorry but the chicken you put under the broiler would never pass the test with my wife. Even if it doesn't taste burnt the black skin would turn her totally off. And I REALLY don't want that to happen. I will although keep your tip on corn starch in the rub in mind.
You burnt the hell out of that chicken. Just stop.
Looks awful 😢
That Chicken looks Horrible!! Undone!! and Scorched!! Thumbs Down Dude!!