How to Smoke Chicken
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- čas přidán 28. 05. 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. - Jak na to + styl
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.
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.
The Donald impression was great lolol
😂😂
Right 😂
so true
Lol
😂😂😂
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...
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
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 🍻
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'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!
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.
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.
Favorite bbq CZcams channel. Thanks for all your videos
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 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
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!
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.
Alright, anyone coming back to this to be reminded of how long, temps etc. Love this process. It always tastes good.
Cheers
Of all the smoking videos I've watched on CZcams, I like yours the best. They're simple, well explained and give delicious results. Thank You!
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.
Today was the perfect day for your impression. Loved it, plus the smoking content.
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.
Always appreciate you sharing your experience with us man, thanks.
Great video on simple and easy chicken! Thank you!
You’re really good with accents and impressions! LOL!
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! 🎶🎼🎵
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 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! 👌🏻
Thanks for being so knowledgeable and sharing. I dig your style man!
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.
Smoked my first pork butt last Sunday and followed your video, came out amazing. Thank you for sharing your gift.
Used this today. Awesome results! Used your spare ribs video too. Family loved it all!
Made this the other night for the kids, it was a huge hit. So easy and amazing taste at the end.
You have taken my BBQ to a whole new level. Wanted to thank you for what you do.
Wow! That chicken looks amazing. Also I do like the no frills approach...perfect!
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.
I cannot wait to try this. Sounds amazing. thank you
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!
Your were right The Don impression @ 6:45 was a nice touch,LOL😂✌️
Great video! Thanks for making chicken great again !!
Love the Delta Blues bit when seasoning the chicken 🎵 2:30
so do i!!!!
It's a tasteful use of music. Great touch.
yer PDT impression excellent and funny, chicken looks awesome as well! thank you,
Always enjoy your videos. Good straight forward recipes without a lot extra fluff that does little to add to the flavor.
6:42 is the best part of this video 😂😂😂
I died a bit with that squeeze. Good vid!
I was already in love with your channel and the dump impression was great
I love you’re videos. Such a big help for me. I sucked at smoking before I found your channel 😂. Thanks!!!
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 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!
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
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.
Awesome video Donald.
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.
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
I like the super simple approach, thanks and subscribed!
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
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
had to come back and watch this again lol...Im a fan of the wing tuck for whole birds
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!
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.
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.
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.
The best bbq coach on CZcams. Thank you for sharing your expertise 👍🏻🙏🔥🔥🔥
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
Jeremy thanks brother I've been waiting on this video
I just made this today and I was not expecting it to be that good. It was incredible especially the skin
Perfect basic meat with an additional homemade sauce. This video was awesome. I've been going to your channel alot. Good work, sir.
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 👍
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.
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
The technique and the recipe had me ready to "like" the video. The Donald pushed me to LOVE the video. 🤣
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! 👍 👍
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!
Gonna try it tomorrow. I did the ribs with salt and pepper as well. Turned out amazing!
Great idea, I will try it out this weekend! I normally do only chicken breasts, but cant wait to do the whole chicken. Thanks!
Just used your method. I used cherry wood though. Came out amazing. I was a little heavy on the pepper maybe.
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.
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!
Thanks for another great video. You my go to smoking videos
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.
Way better then Costco rotisserie! (Btw: Costco’s raw organic whole chickens are well worth the extra money!) 🔥 🇺🇸 🍗
Agree....mainly because they add too much crap to their rub on the rotisserie chickens....
I actually bought a two pack of young chickens in the meat section for my cook last night at Costco lol. Thank you for sharing!
I also just found pasture raised heritage chickens at trader Joe's for $3 /lb. Really good.
I have done this 3 times now,, works just like you said. Thank you for the education. All the best.
Probably the best stick burner video on cooking chicken that I have seen .. Keep up the good work …
Nice video, do you find there to be much difference from spatchcocking the chicken or leaving it whole?
That triangular piece of tail bone is called the "Popes Nose"
Yes, but only if it's on a chicken.
😂 love the Donald impression! And I’m drooling. Nice job!
Thanks so much for this video! Going to try it for my first smoked meat for my smoker I got for christmas!
That impression 🤣
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.
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! 👍
Perfect instructions! Gonna try this soon on my pellet smoker..
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
Another great video from my favourite BBQ CZcams.
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!!
This is the most simplistic and best way to smoke chicken. Great video, brotha!
Followed your methodology but did it beer can style and it turned out awesome !!!
Where do you get the Blues music for your vids? I sho nuff wants me sum.. lol
You said check at 45min and 2 hours later turned up the temp. At what temp do you crank up the heat to 325?
At 6:10 he mentioned breast temp was 145 when he increased temp. Then done 15 min after that.
About to try this, looks great! Thanks for the easy to follow share.
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.
Trying this today with my electric smoker, thank you!!
How did it come out im planning to try this with masterbuilt details my good man.
@@wurlbfree1981 I used his method a couple months ago in my elec. Masterbuilt and it turned out awesome! I'm doing two more chickens today.
@@champaignsunrise yea, this has been my method for the last few months myself.
Looking forward to the bone-in skin-on thigh video
Just smoked my first chicken following these instructions, phenomenal results. I got five more in the fridge ready for my Halloween party