How to Smoke Chicken
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- เผยแพร่เมื่อ 14 พ.ค. 2024
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Videography and editing by Erica Yoder / ericacyoder
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys. - แนวปฏิบัติและการใช้ชีวิต
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.
The Donald impression was great lolol
😂😂
Right 😂
so true
Lol
😂😂😂
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.
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!
Alright, anyone coming back to this to be reminded of how long, temps etc. Love this process. It always tastes good.
Cheers
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 🍻
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.
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!
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 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 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! 🎶🎼🎵
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.
Of all the smoking videos I've watched on TH-cam, I like yours the best. They're simple, well explained and give delicious results. Thank You!
Favorite bbq TH-cam channel. Thanks for all your videos
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! 👌🏻
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.
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.
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.
Today was the perfect day for your impression. Loved it, plus the smoking content.
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...
Thanks for being so knowledgeable and sharing. I dig your style man!
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 can't wait to try this! I love getting smoked chicken from some of my favorite local spots like KC Joe's
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.
Always appreciate you sharing your experience with us man, thanks.
Made this the other night for the kids, it was a huge hit. So easy and amazing taste at the end.
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.
Just tried your technique on the Weber kettle. Wasn’t able to master the correct temp (my temp was too low, took over three hours to Complete). This was the best smoked chicken I’ve ever had. Thank you
Used this today. Awesome results! Used your spare ribs video too. Family loved it all!
Great video on simple and easy chicken! Thank you!
You’re really good with accents and impressions! LOL!
You have taken my BBQ to a whole new level. Wanted to thank you for what you do.
Always enjoy your videos. Good straight forward recipes without a lot extra fluff that does little to add to the flavor.
Smoked my first pork butt last Sunday and followed your video, came out amazing. Thank you for sharing your gift.
I cannot wait to try this. Sounds amazing. thank you
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 made this today and I was not expecting it to be that good. It was incredible especially the skin
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
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
I died a bit with that squeeze. Good vid!
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!
Gonna try it tomorrow. I did the ribs with salt and pepper as well. Turned out amazing!
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!
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 smoke meat all the time. And I follow your methods for everything. Works like a charm. Gonna try this out this weekend. Thanks man
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.
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
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
Holy cow, just did this today and I was blown away by how juicy the chicken was and the incredible flavor! Definitely gonna be making them this way for awhile!
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.
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 👍
Love the Delta Blues bit when seasoning the chicken 🎵 2:30
so do i!!!!
It's a tasteful use of music. Great touch.
Your were right The Don impression @ 6:45 was a nice touch,LOL😂✌️
Was wondering if these temps and cooking times would also be good for chicken quarters. Came out perfect!
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.
Great video! Thanks for making chicken great again !!
Wow! That chicken looks amazing. Also I do like the no frills approach...perfect!
I've been watching a lot of your videos in preparation to start smoking for the first time. Thank you so much. Question: when you talk about temperature, do you mean the grate-level temperature or the read on the top thermometer?
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.
Just used your method. I used cherry wood though. Came out amazing. I was a little heavy on the pepper maybe.
had to come back and watch this again lol...Im a fan of the wing tuck for whole birds
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!
Nice video, do you find there to be much difference from spatchcocking the chicken or leaving it whole?
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.
yer PDT impression excellent and funny, chicken looks awesome as well! thank you,
This is exactly the way I was looking for. Simple, easy, and effective way to get (like you said) crispy, flavorful and juicy chicken. Glad it was the first video I clicked on. Only thing I would add is a sprinkle of italian herbs and crushed red pepper. Thanks so much! 👍
6:42 is the best part of this video 😂😂😂
Jeremy thanks brother I've been waiting on this video
I have done this 3 times now,, works just like you said. Thank you for the education. All the best.
Just smoked my first chicken following these instructions, phenomenal results. I got five more in the fridge ready for my Halloween party
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.
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! 👍 👍
The best bbq coach on TH-cam. Thank you for sharing your expertise 👍🏻🙏🔥🔥🔥
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!
Awesome video Donald.
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 love you’re videos. Such a big help for me. I sucked at smoking before I found your channel 😂. Thanks!!!
Probably the best stick burner video on cooking chicken that I have seen .. Keep up the good work …
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
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
Perfect basic meat with an additional homemade sauce. This video was awesome. I've been going to your channel alot. Good work, sir.
Really enjoy your videos! Keep them coming!!
Another great video from my favourite BBQ TH-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 just tried it with a $5 Tyson whole chicken as an experiment. It came out exactly like yours did. I had juices overflowing the board since there was so much. The breast was juicier than I ever made prior to.
Are u serious?
@@KiaSoul2023Travels definitely…this is how I smoke my chickens now. I don’t worry about spatchcocking them anymore. Sometimes I will add garlic but most of the time is S&P.
I've watched this a couple times now. After seeing your collabs with Chud and the Goldee's crew I guess I'll finally subscribe. Keep up the great work and human bench pressing.
I was already in love with your channel and the dump impression was great
This was the first recipe I made on my new smoker. Came out like a dream. Great family dinner cooked after the seasoning. Thanks for all you do.
Looks amazing will try soon. Are you suggesting lower temp (200F) for pellet smokers since they generally generate less smoke, thus increasing the smoke/cook time? Thanks for the great videos!
I have the same question.
Amazing results, thank you! Is the bone in, skin on chicken thigh tutorial on the way?
Followed your methodology but did it beer can style and it turned out awesome !!!
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.
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
This is the most simplistic and best way to smoke chicken. Great video, brotha!
I did exactly this with two hours on a Bradley smoker and another hour indirect heat on a propane grill,. It came out perfect.
That impression 🤣
That triangular piece of tail bone is called the "Popes Nose"
Yes, but only if it's on a chicken.
Just did 2 yesterday on my Char-Griller, and they turned out awesome! Thank you for this. My only issue was fire management, but it was my first cook on this cooker, so I know I’ll learn as I go. It’s a Super Pro with the added firebox, so it qualifies as a Cheap Offset Smoker. I’ll be viewing that video next.
Hey I just bought the same smoker and I plan on doing this method for chicken pretty soon. Any tips you can spare?
I've been using a Char-Griller Smokin' Pro offset for close to 7 years. Yes, they're "cheap" but if handled right, they can still turn out some excellent barbecue. As for fire management, it's actually pretty easy. Start with your stack cap and your side firebox damper wide-open, then dump a full chimney of coals in your side firebox and let it warm up until it hits a few degrees below your target temp. Put your meat on the grill, throw a split or several chunks of your smoke wood of choice on your coals, then close the side firebox damper until it's only open a crack. Try to control the temp with the side box damper as much as possible and leave the stack cap open. As for in-flight refueling, once you have a good coal bed established, a little goes a long way. I just scoop up a few briquettes or pieces of lump charcoal and sprinkle them across the coal bed with a fireplace ash shovel when gaps start appearing, usually around once an hour or so. Add wood splits or chunks as needed, to keep the smoke going and keep a squirt bottle of water handy to deal with flare-ups. If the smoke suddenly disappears and your temps start shooting up, then your wood is probably flaming. Close your stack cap and firebox damper, then open the side firebox door and squirt the wood to douse the flames. Let it sit for a bit until the temp drops to where you need it, then open the stack up again. It's actually pretty easy once you get the hang of it.
I have a Char-Griller Smokin Ace (cheap offset.) I use Kingsford charcoal as a base layer. I don't use much; a small chimney size to start the fire. Then I throw on a piece or two of wood and use the vents and chimney to control it. It takes practice. As the cook goes on, I use less charcoal and more wood. The charcoal helps keep the temperature consistent and lights the wood very quickly. I also invested in a Meater probe. This is a must. It tracks meat temperature and smoker ambient temperature. Makes it so you don't have to always keep an eye on the temperature. My temp management has been so much better now that I can monitor it anywhere.
I loved this video. You nailed it. I really appreciate your style in the way you do your videos. I can understand what your doing and how you do it. Ted
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.
Where do you get the Blues music for your vids? I sho nuff wants me sum.. lol
Perfect instructions! Gonna try this soon on my pellet smoker..