SMOKED WHOLE CHICKEN on a Pit Boss Pellet Grill! | CRISPY SKIN!!!
Learn how to smoke a juicy WHOLE CHICKEN on a Pit Boss Pellet Grill, or ANY pellet grill for that matter!
Follow along our recipe to learn how we season, smoke, and carve up this juicy bird!
🔥 Print the Step-by-Step Recipe HERE ➡️
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📒 Products Used in this Video📒
➡️ Meat Church Holy Gospel BBQ Rub
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➡️ Wire Rack/Baking Sheet Combo
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➡️ Disposable Black Nitrile Food Safe Gloves
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➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
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➡️ Cameron’s Flip Pro Smoke Box
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➡️ Weber Apple Wood Chunks
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➡️ Disposable Loaf Pans
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➡️ HIGH HEAT BBQ Gloves (Protect up to 1,472°F – MUST HAVE!!)
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➡️ MEATER Wireless Probe Thermometer
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➡️ ThermoPro Instant Read Thermometer
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➡️ iMarku Boning Knife
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➡️ Mairico Meat Slicing Knife
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🔥 Other VIDEOS Mentioned in this Video 🔥
Pellet Grill Smoked Turkey ➡️
How to Make a SMALL FIREBOX for your Pellet Grill ➡️
⏰⏰Chapters⏰⏰
0:00 Seasoning
2:49 Setting up the Pit Boss
4:08 Smoking the Chicken
5:09 Monitoring the Temperature
7:27 Carving
9:55 Taste Test
#smokedchicken #pitboss #pitbossnation #wholechickenroast #madbackyard
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In the video you cooked the chicken for 2 hours then inserted the temperature probe. You cooked it with the probe for an additional hour. That equals 3 hours. In the printed instructions you provided it says "cook time 1 hour and 30 minutes". Just letting you know.
So how long do you dry brine in the fridge?
Looks great. I’m doing one this weekend on my Pit Boss
You can expand your crowd by smoking vegetables too. I was looking for a You Tube video of doing an acorn squash with the whole chicken!
I say that cause I seen some videos out there that are not. They make a joke about everything. FOOD IS SERIOUS. AND NOT A JOKE. AND YOU DONT TRY TO SELL US ALL A BUNCH OF NONSENSE. Thank you sir for your professionalism
I APPRECIATE YOU BEING CALM AND PRECISE !. Very professional. Thank you for all you do sir. Best regards sir.
You always use olive oil you tool!
Aluminum is bad, mmmkay?
Concerning putting rub under the skin, to get it in deeper i use the fat end of a dinner knife to scoop it up and you can dump it and spread it around deep inside.
Awesome video ! Followed your instructions, had to be the juiciest chicken I’ve ever had , thanks!
I have 2 birds I’m going)g to try this tomorrow. Looks awesome
The first 3-minutes reminds of date night.
Internal temp should be 165
So….start at 300 then drop the temp to 375? Gotcha….
You’ve got no juice on the board. Overdone. Nothing crispy about that skin. No smoke coming from you smoke box which shouldn’t be needed at all to begin with.
why do you have a smoker box inside a " Smoker" ?
I usually use a chicken throne but I'm definitely going to try this process next
What probe is that?
I thought i saw notches on the lid?
Really digging your videos. Can you a rotisserie on the pitboss?
Just smoked a whole chicken. Soft on the inside and crispy skin. Pecan pellets is what i had. Perfect all around. How do I add my photo?
I’ve smoke a few chickens and now I’m going to try this. Your chicken looks delicious. Tyvm for your videos.
Thanks, chicken turned out amazing
Another great video. Thanks!
Tried this method and loved it. Making a different version tonight. I rubbed some homemade ramp butter for under the skin and my binder for my rub. Im also using an homemade Alabama white sauce to finish it up . Should definitely get that crispy skin and loads of flavor.
You are to Pit Boss what Jammie Perviance is to Weber. Love your channel and follow your recipes. 👍
I go 165 temp and bird is juicy as hell!
I NEVER go that high on temp for my birds! I inject mine with butter and smoke till 155ish…Juicy and cooked through…
Where did u get your smoke box
You made a very juicy chicken. I'm lighting up the grill yall.😊