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Tried it yesterday 👌 amazing 👊
This recipe was awesome. For some reason the first stage at 225 took me just over 2 hours which surprised me based on your estimates. Seemed like the same size as your chicken only thing is I spatchcocked the chicken since I read it would cook faster. Any thoughts as to why?
Unabashedly squeezing your meat on camera will get banned on YouTube…but not on Pornhub.
you talk way to much
Marinating your chicken in coating of yogurt for a minimum of 8 hours tenderizer the crap out of it. Then you can use other parts of the chicken like the breast and leg for other stuff like shredding for salad.
Do you spatchcock or brine?
i find this not realistic tried it many times
like a 1000 things, he puts huge splits in, nah
Smokey!
You're right. Keep it simple.
Subscribed.
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.
HAHAHAHA love the Trump impression…..
Omg the trump it
lol was that a Trump impersonation in 6:43
Watching this I was getting really hungry, but then the Trump impersonation and I lost my appetite.
You just added some wood to get it to 325. Won't the new wood burning create bunch of dirty smoke?
Dude, you just made me hungry after big breakfast lol. Nicely done!
225 c to start or 225 f?
The trump impression was hilarious.
How many ZigZags does it take to smoke a Chicken?
We bought these 2 whole chickens at Costco today and they were $33 and change
The orange man impersonation got me 😆😆😆 I immediately subscribed!!!!😆👍👍👍👍
I tried and came out bitter …
Any sauce we can serve with it??
Great tutorial, thanks! Only thing I need to mention is that the tail is the best part of the chicken. That’s not my opinion, I think I saw that in the chicken bible.
Great Trump impression!
Ive done some successful smoking on a basic weber grill. Fish, ribs, etc. How would a chicken hold up? And do you recommend one fire on one side? or fire on both sides
Love your President Trump impression…TRUMP 2023-?
Trump knows BBQ. Probably the greatest BBQer in history.
You standing there talking for 10 minutes with the pit wide open bothers me so much lol
Pepper is King! I'm fine with if it comes out smokey black. Yum!
But how do you control the heat????
Thank you 🙏
My little pellet smoker only goes up to 275 degrees. How should I do phase 2?
Making this for my family !!! Thanks. ❤
Great video. Thank You! Do you use olive oil or anything as a binder before seasoning the birds?……. Or does that work against the mission of gettin the skin crispy?….
Question: was the chicken spatchcock?
Probably the greatest impersonation of all time, maybe not, but probably..
You talk to much
Dry skin: keep the birds in the fridge for a few hours to dry out the moisture in the skin. Even cooking: spatchcock the bird; this not only ensures the breast and legs will come out evenly cooked and juicy, but will also speed up the cook time. Re same: you came back to the birds after two hours, but prior to that said you'd be checking in 45 minutes. What did I miss? And isn't this supposed to be a fast cook? Near three hours total sorta belies that, no? (Results look good, though…)
just smoked cooked chicken in pizza oven with pallets and gas and came out so delicious.
You would be an awesome smoking buddy! I bet everyone was stoned when “JUICE” 😂
How long should you let the seasoning sit on there?
The check back in 45 minutes and then you came back and said it’s been about 2 hours now has me a bit confused. Sorry I’m so new!
Jeremy, I have a comment about this recipe. I have tried in my WSM and my Offset as well and, actually, the result is almost the same, but it's raw at 165 F degrees at least in the cavity (some red fluid comes out). I had to reach 180 F to 185 F degrees to get it done. Its flavor is good and ends very juicy, but my issue is about the doneness. I've tried many times and concluded that the goal is 180-185F, not 165F. (Let me know your thoughts please).
Smoked my first pork butt last Sunday and followed your video, came out amazing. Thank you for sharing your gift.
Has anyone stopped to consider how the chicken feels???? ….
Really really warm???
😀 6:40