Tried it yesterday 👌 amazing 👊

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.

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!

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 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.

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

The Donald impression was great lolol

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!

Of all the smoking videos I've watched on KZfaq, I like yours the best. They're simple, well explained and give delicious results. Thank You!

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 KZfaq channel. Thanks for all your videos

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! 👌🏻

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

When he squeeze that chicken leg, I started cussing at the phone...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 really like how you always provide a suggested temperature for the pellet crew.

Alright, anyone coming back to this to be reminded of how long, temps etc. Love this process. It always tastes good. Cheers

Today was the perfect day for your impression. Loved it, plus the smoking content.

Thanks for being so knowledgeable and sharing. I dig your style man!

Always appreciate you sharing your experience with us man, thanks.

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.

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.

Made this the other night for the kids, it was a huge hit. So easy and amazing taste at the end.

Always enjoy your videos. Good straight forward recipes without a lot extra fluff that does little to add to the flavor.

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.

I can't wait to try this! I love getting smoked chicken from some of my favorite local spots like KC Joe's

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.

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.

Used this today. Awesome results! Used your spare ribs video too. Family loved it all!

Great video on simple and easy chicken! Thank you! You’re really good with accents and impressions! LOL!

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🤤

You have taken my BBQ to a whole new level. Wanted to thank you for what you do.

Smoked my first pork butt last Sunday and followed your video, came out amazing. Thank you for sharing your gift.

I cannot wait to try this. Sounds amazing. thank you

Great video! Thanks for making chicken great again !!

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

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

DJT impression is on point! HAHAHA 👍🏻

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!

I just made this today and I was not expecting it to be that good. It was incredible especially the skin

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

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

Love the Delta Blues bit when seasoning the chicken 🎵 2:30

Perfect basic meat with an additional homemade sauce. This video was awesome. I've been going to your channel alot. Good work, sir.

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.

I died a bit with that squeeze. Good vid!

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!

Gonna try it tomorrow. I did the ribs with salt and pepper as well. Turned out amazing!

I was already in love with your channel and the dump impression was great

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!

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.

Wow! That chicken looks amazing. Also I do like the no frills approach...perfect!

The best bbq coach on KZfaq. Thank you for sharing your expertise 👍🏻🙏🔥🔥🔥

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 😉

And we're gonna check back in 45 minutes or so... *2 hours later* 👁️👄👁️

I love you’re videos. Such a big help for me. I sucked at smoking before I found your channel 😂. Thanks!!!

I just got into Smoking and have a Traeger 1300! I know! I went big! :P I follow you videos and you make things simple for us who are new to smoking and the food is amazing!

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

Jeremy thanks brother I've been waiting on this video

Always enjoy the videos! Getting ready for the 4th tomorrow and just validating my process and I know it’ll be great. The Donald impression is great, like the comments point out, but I’m not sure why people are sleeping on the “Diamond Dave” shout out

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!

Just used your method. I used cherry wood though. Came out amazing. I was a little heavy on the pepper maybe.

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.

I loved this video. You nailed it. I really appreciate your style in the way you do your videos. I can understand what your doing and how you do it. Ted

As an avid griller, I must say, my switch from Traeger+ to Asmoke has been life-changing. The convenience and consistency of Asmoke is unparalleled. I love the fact that it uses wood pellets as its primary fuel source, adding a distinct and delicious smoky taste to my food. Plus, the digital controller allows me to set and maintain the perfect cooking temperature, ensuring my chicken is always succulent and flavorful. The Asmoke Essential is also portable, making it perfect for outings. It's powered by a rechargeable battery that offers up to 10 hours of runtime. This means I can grill anywhere without needing to be connected to the grid. Truly, Asmoke has transformed my grilling experience. #Asmoke

Another great video from my favourite BBQ KZfaq. One question: The 50/50 salt/pepper mix. Is that 50/50 by weight or volume? (Joking)

Awesome video Donald.

yer PDT impression excellent and funny, chicken looks awesome as well! thank you,

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.

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.

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.

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! 👍

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!

6:42 is the best part of this video 😂😂😂

Looks amazing will try soon. Are you suggesting lower temp (200F) for pellet smokers since they generally generate less smoke, thus increasing the smoke/cook time? Thanks for the great videos!

Nailed it brother mouth watering to say tbe least i have my kids comming over for holiday weekend this is what im doing thank you

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.

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.

Nice video, do you find there to be much difference from spatchcocking the chicken or leaving it whole?

Was wondering if these temps and cooking times would also be good for chicken quarters. Came out perfect!

I like the super simple approach, thanks and subscribed!

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! 👍 👍

That triangular piece of tail bone is called the "Popes Nose"

Just did 2 yesterday on my Char-Griller, and they turned out awesome! Thank you for this. My only issue was fire management, but it was my first cook on this cooker, so I know I’ll learn as I go. It’s a Super Pro with the added firebox, so it qualifies as a Cheap Offset Smoker. I’ll be viewing that video next.

I have done this 3 times now,, works just like you said. Thank you for the education. All the best.

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.

I loved the Trump impession. I really appreciate your videos, im a newbie with a pitboss 1150 pellet grill. I use your advice and my cooks have all been great! Thanks.

Perfect instructions! Gonna try this soon on my pellet smoker..

I've been watching a lot of your videos in preparation to start smoking for the first time. Thank you so much. Question: when you talk about temperature, do you mean the grate-level temperature or the read on the top thermometer?

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!

Way better then Costco rotisserie! (Btw: Costco’s raw organic whole chickens are well worth the extra money!) 🔥 🇺🇸 🍗

Trying this now! 6% salt brine for 16hrs. Seasoned with Salt, pepper, apple wood, on the char griller grand champ. Currently at 142 for both chickies. Started at 9am, 4 blue moons down because it’s OU v Texas baby. Hell yeah! Thanks for sharing you knowledge and great videos! #boomersooner

Followed your methodology but did it beer can style and it turned out awesome !!!

I was sooo happy when I saw you made a video about smoked chicken! I have been struggling with getting crisp bite through skin, and I really hoped this was the answer to my prayers. So I we got three chickens, roughly three pounds each (standard size here in Denmark), and did them spatchcock side by side. One was sprayed with apple cider vinegar and water, one with butter and the last one was not sprayed. They were done on my pellet grill, starting at 200f for two hours, and then finished at 330f for a good half hour until the breast reached 165f. The skin sounded crisp on all three when I tried to "knock" it, but unfortunately it was the same bullet proof leather as usual when we tried to chew through it. The skin on the one sprayed with butter was just a tiny bit better than the others. The meat on all three where excellent, but do you have any ideas on how to get eatable skin?

That impression 🤣

I brined the chicken and after washing the brine off I used my favorite rub. Smoked as stated here (until it hit 145 in the breast) and opened the vents wide until the breast hit 156. Dash meat was 170. This is the best chicken I’ve made. More times than not the skin is like rubber so I learned a lot thru this video. Thank you very much.

I’ve watched several of your videos now. Extremely informative. Thank you! The DJT impression made me subscribe though! Haha!

Where do you get the Blues music for your vids? I sho nuff wants me sum.. lol

Looking forward to the bone-in skin-on thigh video

The technique and the recipe had me ready to "like" the video. The Donald pushed me to LOVE the video. 🤣