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!
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!!
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!
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.
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.
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.
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!
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?
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.
Quick question if I'm.brining with salt and other ingredients like brown sugar, lemon , garlic and rosemary thym, ahouk I add salt in the rub mixture ? And second question can I use this recipe for a whole turkey too ?
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.
Whew! I was using temps as if I was using my oven to roast.. Chickens still in the smoker.. it was 425 for 20, then 400 for 20.. I was nervous and just reduced to 375… Gonna flip my spatchcocked chicken, skin down, and throw some butter on the cut side.
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.
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.
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
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 ;)
How can these guys say the chicken is burnt?….that’s what bbq is supposed to look like. Keep up the good work!
Cheers bud
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!
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!
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!
how long roughly did it take to get to 160 degrees on the smoker?
Those spices look burnt after the broiler.
Lovin all your bbq tips - thanks for all the efforts you put in!
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
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!
Tried on my Traeger and, the chicken came out so much better. Thank you for the tip 👍🏾
Have you tried spatchcocking the chicken to get it to cook more evenly? Works pretty well for me. Easy to do.
Fantastic video. Gonna do this soon with my whole frozen chicken, thank you for the pointers!
how long did you have it on the smoker?
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.
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.
Thanks from Australia 🇦🇺
I’m dying over here 😂 that’s so much rub!!!
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?
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!
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!
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
Good tips!
Very true man. My best chicken come out well on my weber kettle. I agree with you 100% on the Oklahoma joe.
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.
Quick question if I'm.brining with salt and other ingredients like brown sugar, lemon , garlic and rosemary thym, ahouk I add salt in the rub mixture ? And second question can I use this recipe for a whole turkey too ?
I would reduce the salt or leave it out of the rub if you brine. Yes you can use it for a turkey
@SmokeTrailsBBQ perfect thank you very much !
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 :)
Are you going to eat both chickens? Looks good! Thanks!
Already eaten! Chicken sandwiches for lunch. Chicken soup for dinner. Chicken 🐔 breast for breakfast
Thanks brother
Can't beat crispy chicken skin!
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.
What about the temp in the thighs and legs
Or, just cook it at 400 for an hour on the pellet grill...works everytime
Whew! I was using temps as if I was using my oven to roast..
Chickens still in the smoker.. it was 425 for 20, then 400 for 20.. I was nervous and just reduced to 375…
Gonna flip my spatchcocked chicken, skin down, and throw some butter on the cut side.
How much cornstarch? I don't see in recipe.
What kind of chips did you use?
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.
What flavor wood pellets did you use?
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.
Great looking chicken. Great smoking job. Keep smoking.
If I use a meat injector solution in my chicken, do I need to still brine it for 6 hours?
No
Olive oil has helped me get crispy skin
Do you have a water bath in the smoker?
Nope I did not need one for this cook. Maybe on a long brisket cook
Lmao so how can we do it without charring the skin to next week
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🌹
I never cook a whole chicken without spatchcock. guarantee even cook every time.
The skin was burnt after broiling…how is that a good idea?
burnt
It was more burnt than a glass of tepid water!
I need another refrigerator. Dammit.
Treat yo self
It's burnt.
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.
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.
Pro-ses
You burnt the hell out of that chicken. Just stop.
Lol you burnt the skin in the oven
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
Good job using a chef's knife meant for prepping vegetables to cut up a chicken.
That Chicken looks Horrible!! Undone!! and Scorched!! Thumbs Down Dude!!
Looks awful 😢