welcome friends welcome back to the
kitchen today we're going to do
a brown sugar rubbed smoked
chicken but we're not going to smoke the
chicken until tomorrow today we're going
to prep it and then we're going to leave
it in the fridge overnight now the rub
is really simple i have some
coarse graft black pepper i have some of
course
brown sugar and some really
coarse salt we'll just mix that
up they're all brought together
now next is the chicken and i'm going to
spatchcock this chicken
but i don't generally spatchcock it like
other people do and i've got a full
video
on this method elsewhere on the channel
but i come right down here
along the breastbones
and then through the spine like that
and that gives me a dark half
and then i've got the light half here
and i put my knife in
just like this cut through
and remove just that little piece of
spine
and neck which leaves me the white half
just make a little notch through the
breastbone
press down so this leaves me with the
chicken in
two parts a dark part and a white part
in two halves that's completely
flat and i like it like this
because i find that the two halves don't
cook at the same rate
this allows me to move it around the
grill
when one part is cooking faster than the
other
spatchcock the chicken any way you like
and i've got several videos on
spatchcocking i'll try to remember to
link to them below where i show
different methods
it's really simple don't think too much
about it
so i'm going to put these onto a baking
sheet now i'm going to hit them with a
little bit of neutral oil just so that
the rub
sticks and we'll rub these all over with
the oil
and that's why i'm working on a tray so
i can be really messy
and it doesn't really matter now
on with the rub and we're going to be
really generous with the rub we're going
to use it all
so rub it in get it everywhere
inside and outside
now that i've got these completely
covered in the rub i'm going to stick
them in the fridge
overnight uh and when i say overnight
it'll probably be 18 to 20 hours before
i actually put these onto the smoker
so you've got a lot of time and they
should develop a nice
dry crust exterior so i'll see you back
here tomorrow
oh look at this that chicken is looking
fantastic the glaze has happened
it's um it's a dry brine with that brown
sugar and the salt
the outside is a little bit tacky so
it's going to pick up that smoke
and we should get really crisp skin
now i've got the pellet grill preheated
to 350 degrees fahrenheit and i'm using
a mix of
pellets today it's the end of september
and i'm kind of using up a
bunch of sort of park bags that were
left over so there's a little bit of
hickory
there's a little bit of mesquite there's
a little bit of maple there's a little
bit of oak
there's something else in there too but
i can't remember what it is so i'm gonna
get this
on here
and i'm gonna let this go for about an
hour and a half before i check it
[Music]
okay and i'm gonna sit this right
under the chicken
oh look at that nice color on the
outside
looks fantastic get that inside along
with those potatoes
hi friends i am just waiting for glenn
to come in from the pellet grill
with the chicken i clearly he's coming
now
here is the chicken so we've got the uh
the breast half and the thigh half
looking pretty good we got a knife let's
try the breast first
jewels okay that half
looks pretty good oh
skin's nice look at that
beautiful juicy okay
so that forks let's have this piece with
the skin
on it
excellent thank you you're welcome look
at that
it's going to be messy wow that was
pretty nice i like that i like
chewing on the peppercorns peppercorns
and
it's really juicy now i know a lot of
people wet brine chicken because they
want to keep it juicy
but this overnight dry brine with the
salt and the sugar
and then cooking it with a little bit of
smoke
that's worked out really well that's
going to go super well with our potatoes
and cauliflower
i think we need to get a plate and
assemble the whole thing
so check out our cheesy
smoked potato dish and our roasted
cheesy cauliflower
all three recipes are up now thanks for
stopping by
see you again soon
you