Smoked Whole Chicken on the Pit Boss Austin XL
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- čas přidán 24. 02. 2021
- I smoked a whole chicken using pecan pellets on my pit boss Austin xl. I smoked this bird at 200 degrees for 2 hours then cranked up the temperature to 300 degrees to finish off the rest of the cook. I used salt and pepper to season this chicken. Smoked Chicken is cheap and easy. ENJOY!
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My very first smoker, my very first dish. You kept it simple and humble. Thank you for helping someone who is COMPLETELY brand new at this and excited to get started. There is beauty in simplicity.
That's awesome! I'm so glad the video helped. Smoked chicken is great. Now you need to make a smoked Buffalo chicken dip. You take the smoked chicken mix it with cream cheese and stuff. Turns out great
I have two birds on the BOSS now, 2nd year on the 1100 PRO and I have tried numerous meats on it, never had a failure, yet. Love the video Nick, informative and the bird looks awesome. God Bless Sir, thanks for sharing.
Thanks! Hope your birds turn out great!!
I have no idea why CZcams is not pushing this content. The fact that you only have a few thousands subs is freakin borderline criminal. Great video! Clear instructions with no extra bullshit. My birds are going on in a few hours! Decided to S&P it up. These look awesome👍🏻
Thanks bro I appreciate the compliments. Send an email to CZcams and tell me how you feel hahah :D one day it'll happen bro I'm not tripping. I'm enjoying the process. I've only been on CZcams for a year now and honestly I'd love to blow up but I hope it is a slow and steady grind to get there. I don't want to end up with a balloon head one day I'd rather work hard slow and steady!
Ok
Hey man. Just wanted to say I come back to this video all the damn time! This chicken comes out absolutely perfect every single time. Keep up the good work
Thanks so much for the feedback
This channel deserves way more subs!
Thanks bro! That's a good compliment :D
no mess no fuss cooking, get in there and do it, love your work mate, I'm on your channel now, should be more like it, love it
Thank you!
Great job on the chickens they look amazing
Thanks Bob! They tasted amazing too lol
Great work! Looks amazing!
Thanks! It indeed was. Love smoked chicken!
How long do you run it in the smoking cycle ?
Liked and subbed! Thanks for the great instructions.
No problem! Hope the video helped
Gonna try it tomorrow. God Bless you and yours.
Thank you! God bless you also!
Nice videos. I just got a Pit Boss 600 and your videos are giving me great ideas! Thanks, Nick!
No problem! That's why I make them :D 600 or 1600?
@@Nicks-BBQ 600! its the pro series from Lowe's. its small but perfect for me!
@@eddiegoodman8411 oh sweet I didnt know they had a 600. I'm looking at getting the 1600 because I cater for people and I need something bigger so I can make some money. The 600 is perfect for home cooking. My Austin xl sometimes is unnecessary when I just cook for us at home.
@@Nicks-BBQ exactly! the larger pit makes sense for you. Are you staying with Pit Boss?
@@eddiegoodman8411 Yeah I Most likely will. I think the pit boss pro series 1600 is the best bang for my buck. Getting a Traeger that size would be probably 1,500 plus. I don't want to spend that kind of money on a pellet grill. I've never really tried other brands or know people who have gone that route. So I'd rather stick with what I know lol. Creature of habit
*lifts whole chicken and takes a bite* = instant like
LOL I had more fun doing that than I'd like to admit
Great video I am sure to try this thank you good job
Thanks! It's worth it. So good!
Thanks for explaining the beginning steps.
No problem!
Just found you channel, great straight forward recipes :) instant sub. Btw today im making your smoked chicken breasts on the Traeger :)
Sweet! Thanks for subscribing and hope you like the chicken breasts! How do you like traegers? Also just wanted to say love your profile pic lol
Thank you for this simple recipe for someone who hasn’t touched a grill in awhile!
No problem! Hope this helps you!
@@Nicks-BBQ It definitely did you got a follow from me, I can’t wait until everyone can try my first whole bird in about an hour!
@@beeboop787 I'm sure it'll be great! Let me know how it goes :D
@@Nicks-BBQ it was amazing! So juicy the guy who owns the grill said it turned out better than any of his chicken! Everyone loved it!!
@@beeboop787 that makes me happy! 😀
The chicken looks so delicious. Haven't smoked a whole chicken in a long time. Time to get one and smoke it. Keep smoking.
Thanks! It was delicious indeed I love smoking whole chickens. will do brother you also
First time trying chicken just like this. But I used garlic salt and seasoned pepper. Here we go.!
Hope you like it!
Hope you like it!
Just earned a sub bro, just bought me a boss and I bought 2 birds for my first go
That's what's up! Which one did you get? Good luck with the birds. Wings are fire too bro. I like to throw a whole 50 or 60 wings in there and have friends over. If you ever have questions feel free to ask I reply pretty quick.
I got the Austin xl
How do you low and slow smoke them so to get more flavor? I wouldn't think a couple hours would get very smokey?
It depends on what you're looking for. If you smoked it at 200 until it was done it would definitely have more smoke flavor in it. All the chicken I've had at bbq restaurants never had a deep smoke like brisket or pork butt do for example. Chicken usually has a milder smoke on it. A couple hours though on the pit boss will get you some smoke though. However, if you do that the skin won't be as crispy as it would if you did low and slow for a bit then finished it off high. There's pros and cons to both sides.
Looks great 👍
Thank you! I had fun eating it :D
@@Nicks-BBQ love the beginning when you bit into the whole bird,, lol nice crunch !
@@48randal haha thanks! I was definitely happy with how crispy the skin got. I'm also trying really hard to improve my editing game to make these videos more fun to watch. Hope you liked the new editing style for the intro. (My wife is the better editer but Im learning lol)
Bro. Great job.
I got a buddy that I've been trying to stream with. I'm on instagram if you wanna catch up.
@@zachziriaxe44 This is the only social media I use. Give me your email and let's exchange numbers. I'm really surprised you found me on CZcams. I saw Jason found me too. Small world.
Thank you for explaining both ways. Men go by seeing things being done or picture instructions and women are more about seeing outcome and a recipe. I'm a mix unfortunately and some vids I've seen warn about if you do this the smoker will blow up or catch fire. I could do without the warnings.
Thanks for watching! Explaining what both ways if I may ask?
@@Nicks-BBQ you showed the how to and then broke it down in recipe format separately. Some things I have to go by being shown and some stuff instructions no visual. Doing the video the way you did i don't need 5 different videos to explain something the way I need it to. I can't be the only one like this. Lol
@@cainisable2636 lol I'm sure you're not. I usually watch a bunch of videos when I'm doing research to see the similarities between different people. Then I can gauge what things are set in stone and what can be tweaked to your preference. For example everyone I know and watch on youtube will cook chicken/finish the chicken at a higher temp so the skin gets crispy. That is set in stone but I can tweak the seasonings and other methods. Glad ya like the video though happy it helped :D
That’s the way I like to season stuff, mostly just salt and pepper and not tons of it!
I like doing it both ways. Just depends on what kind of a mood I'm in. Lol
Even when I go slow for the initial smoke and then bring up the heat, skin is always tough.
There are a few things you could do. Make sure chicken is really patted dry before seasoning. The more moisture in the skin the longer it will take in the smoker to get crispy. You could let the chicken air chill in the fridge a few hours with the seasoning on it. Or you could get a butter spray and spritz it with the butter spray while it's smoking. The fat on the skin when it gets hot will make it crispy too. Hope one of these helps ya out!
I lightly dust my chicken with Baking powder, rub it in spray with oil and then season. The baking powder draws out the moisture and helps crisp up the skin. I hope this helps.
Awesome video can I ask what the total cook time was?
I should have said it somewhere in the video if I didn't that's my fault. When I do birds it's usually around 3 hours or so. Can be longer or shorter depending on temps and size of the bird.
ALWAYS wash your chickens with water after package removal
I just had someone comment the other day and say that it doesn't do anything.
Do you not use your Internal thermometers that come with the austin xl?
They aren't accurate. At least mine aren't. I have a thermapen that is extremely accurate and it's always about 10 degrees off it seems like.
@@Nicks-BBQ Good to know..Ive been smoking meats for a good while now but I just got the Austin XL over the weekend so I am new to the whole pellet thing. I was excited about the thermometers, maybe I will have to check out the thermapen....I just liked the idea of not having to open up the lid all the time.
@@jessiesineath7702 if you have a good thermometer and can check to see if the probes are in line with that then they're good to use. If they're not you can buy a good probe from thermo works. They're expensive but the absolute highest quality of the thermometer world.
Man it sounds good when you eat it.
😂
Haha yeah it is super good!
love the cave man style of just digging in chop chop .
Haha thanks! I can get wild when eating sometimes lol
Why not use the smoke mode for 2 hours and then go to 300 to finish the chicken?
I'm sure it would work just fine. You could do 2.5 hours smoke mode and finish at 350. 1.5 hours smoke mode and finish at 275. I'm sure all the results will be similar just sharing with what I've found to work for me.
Pork belly or prim ribs.
I've done pork belly burnt ends and haven't done prime ribs yet. I'll definitely have to do prime ribs soon
I turned into a seventh-grader when ou talked about seasoning the chicken cavity. Heh
Haha sometimes I say things and don't realize the implications it can have lol
Why is the right side higher temp?
I'm not exactly sure. I think it has to do with the exhaust being on the right side. In most smokers there is a hot and cooler side. They sell mods called heat deferral plates to even out the temp. Most people say the pit boss is hotter on the right side.
@@Nicks-BBQ mine is hotter on the right side. I don’t understand why. I have an LG SL700, firebox is on the left with fan. The vents run along the top. Maybe because the fan is blowing from left to right? There is also a separation wall on the right side, just under the drip plate. Could be the heated air does not flow freely because of this separation wall? I’m event I try to rotate food to accommodate the temp difference
@@bjbrunetti I think everything you mentioned could be a reason why. If you want to try to fix it you can look up mods for your specific model. As for me I just roll with the punches. Just have to have a good thermometer or probe to make sure she meat is pulled at the right temps.
What kind of wood? 🧐
I recorded this a long time ago I don't recall if I didn't mention it in the video. For chicken I always do either hickory or pecan though.
Excess or Access skin?
I mean I guess it could be either. I used it as excess though.
I can NEVER go just Salt & Pepper. I gotta at minimum include granulated onion, granulated garlic, and some paprika.
I understand. I like more seasonings too. Sometimes I just like salt and pepper though. Especially a heavy amount of pepper. Gives it a nice spice.
@@Nicks-BBQ not mad at that. It’s funny, right after I wrote this, I was like eh, maybe I’ll give it another go. Maybe some Salt & Pepper ribs.
@@westside_kratos6487 I have two videos on salt and pepper ribs. I did baby backs and spare ribs. If you're gonna do salt and pepper alone on anything I would say ribs and brisket are the best choices for that.
Man, it sounds like your nasal passages are almost completely blocked. I’m wondering how you can taste! Haha
Yeah I usually snort lines of chicken grease before I film. Get's me in the zone ya know
Make some burnt ends
Juices for days.
I want to see one done on your weber bro. I'm gonna make another one of these chicken videos soon but I want it to be a bbq chicken where I glaze it at the end and use some bbq seasonings.
you didn't want to wash your chicken ? 😮
Sometimes I do sometimes I don't. Can't ever taste the difference
Wait so you cut the neck but didn’t pull the giblets out 🤦♂️, you know the neck is not attached right 🤷♂️
The neck was very much attached. Had to cut it off. Pretty sure insides were taken apart too. I got this from Aldi and they usually don't have any or if they do its in a little paper stuffed in the chicken cavity
How not to do SEVERAL things 😂But, okay. This guy 🙄Make another video when you don't have a severe cold?
Thanks for the feedback. I'll keep that in my back pocket and sit on a porcupine with it.
That chicken at 0:15 was not cook all the way. It’s a nope for me
Not raw bro? It's smoked gonna have some pink on it. That's what smoke does to meat
Omg what is wrong with you guys this chicken is raw also at 6:16 dark meat.
Lol your funny bro it's not raw
If you can't pull a leg off without a knife, it's NOT done right. IMHO
Worst seasoning for chicken ever lol. Gotta wrap that bird kid. Give it some smoke and wrap that bish. I’d challenge you any day on a yard bird 😂😂😂
Since when was salt and pepper not good for chicken lol
Talk through your mouth, not your nose.
You got it legend.
take small bites when on video. listening to people chew is disgusting.
Lol I'll take your advice. I try to remember to do that but sometimes the food looks too good.
@@Nicks-BBQ that skin sounded crunchy and delicious, i don't make videos but i imagine its a tricky balance between capturing that first bite
@@davidlabossiere1905 yeah it's easy to make the food (sometimes) to get it to look good on camera is a different skill. We're still doing everything on a cheap mic and our phones. Soon we'll upgrade to some more pro equipment and hopefully that will enhance the viewing experience.