Smoked BBQ Chicken | How to cook BBQ Chicken on the Pit Barrel Cooker
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- Опубліковано 14 жов 2024
- Today I am going to show you how I do BBQ chicken for my family. If you come to my house this is how you will have it. Just some basic spices, not really a recipe. Smoke it until internal is 150'ish, then crank the heat up on the Pit Barrel until internal is 165. I hope you enjoy it and if you do please consider subscribing. Thanks for watching.
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Looks really good. You did this a year ago, I did a whole chicken on my PBC, did it almost the same way to the T. Only difference is that I used the rub from PBC, and Sweet Baby Ray's sauce. I did one whole chicken is all. Didn't have that many people to feed last weekend.
PBC is a chicken cooking machine.
Good job. I love your videos.
Your tip about cracking the lid to crisp the skin is the part I have been missing.
Jeff I really appreciate your support brother. Thanks for watching.
Very nice! That looks awesome bro. I've done wings on the PBC but not a while chicken. This is on my list to do next.
THEREALSHOWBBQ yeah man definitely one of my favs. Have a good weekend brother.
Nicely done sir. Back to basics with creativity and a back yard BBQ....I like it! Keep crushin it on here.
Thanks a lot man I really appreciate it.
I'll be there at 1730 with flan! I am cooking ribs and chicken today on my pellet smoker. Sometimes I reverse sear the chicken on my gas grill, just to crisp up the crust. Thanks for another great video. That chicken looks delicious.
Tom F thanks a lot for stopping by again.
Excellent video, real good looking cook. Thanks for posting it!
Best store bought BBQ sauce hands down!!!!
Awesome 😎
Here is the secret. Season, hang chicken drink copious amount of beer. Pull off cooker in 2 hours …eat
That was a really good cook, the chicken looked awesome. My chicken skin always came out rubbery, I'll try cracking the lid the next time. Thanks for sharing.
Thanks for checking it out and let me know how it works out for you.
Looks just amazing! 👍🏻👍🏻😊
Thanks a lot. it did come out pretty good. Thanks for stopping by.
Nice work, looks awsome
Blue Collar BBQ thanks a lot.
Chicken looked great. I could probably eat chicken everyday as well
TX Angler80 yeah man it’s defiantly my staple. Thanks for checking it out.
Nice cook, Kev!
Everyday BBQ Thanks Mike, I appreciate it.
Chicken came out amazing
Thanks a lot, I really appreciate it. Thanks for watching.
Ahaha so that’s it . I bought the pbc a few weeks ago and I’ve done several chicken cooks and the skin has come out way too rubbery every time . Can’t wait to try this trick Saturday
Jose Medina just remember if you put sauce on it your crisp will go away. Good luck man. Thanks for watching.
TheHollarBBQ yes sir thank u
very nice
Do you check the temp of the leg/thigh or just leave the probe in the breast? Nice cook!
Family, Food & BBQ I will check both. Sometimes the breast might have to go a little past 160 so the thighs can get to 170.
What do you think about injecting the chicken with a brine a few hours before cooking?
EightTicks8 I actually like dry brine better. I have a video on a turkey I dry brined. Came out fantastic. Regular brine would be good too. Dry is just way easier. Basically cost the outside with salt and what ever other herbs you like and let it hang out over night. Minimum 2 hours. Thanks for checking it out.
What would adjusting the elevation slide more open do for crispness versus opening the lid? I hope I’m phrasing that right.
Not sure how high your temp can get just by opening that. To jump the temp up fast you need alot of air. When you open the lid a bit you do not lose heat and the temp jumps pretty fast. You could always do an experiment and try opening it up and see what happens. If you do let me know how it works.
TheHollarBBQ I don’t own a PBC so I couldn’t try it. I’m just guessing by what I’ve read that the temperature would rise with the elevation settings cranked up. Maybe you could try it & post a comment. Appreciate your time & effort with your reply, Steve
No problem sir. You will definitely get higher temps if its opened up. The trick here is to cook at normal temps then crank up fast.
I am seeing videos and trying to understand why don't you oil the skin prior to smoking
Every time we had Kinders cater an affair at work the chicken was always raw in the middle🤮
Never had their food.