not one but two whole chickens
[crunch]
this is so good
and today i'm gonna be smoking
these chickens
on my pit boss austin xl
at 200 degrees
using pecan pellets
to get the juiciest, most flavorful chicken possible.
So the first thing we do is get them out of the package
and when you do that it's going to come with a lot of blood and juices in the package
so i just kind of like to get a couple paper towels
and just kind of pat it dry a little bit
get everything dried up
and then what we're going to be doing after that
is we're going to be getting our seasoning on
this stuff to me is just kind of a little bit gross
all that solution that comes in there
Pat it up a little bit
get a little bit inside of that cavity
after you got it all you're good to go
so now our chicken's patted dry
i'm just going to kind of trim this up a little bit
this neck bone is sticking out a little bit
i'm going to trim that up with some of this excess skin around this cavity right here
i'm going to come around to the back side
trim up some of this tailbone and some of this other stuff right here
just very very minor trimming
first thing i'm going to do is cut out this neck bone
and it's kind of tough to get through
because there's some bone in there
but if you have some good kitchen shears
you should be able to get through it
and then i'm just taking out some of this excess skin around the neck
now let's flip it over and go down to the tailbone
i'm going to take and kind of make a little v cut around the tailbone
and then just clip it right out
and again i'm doing the same thing here just kind of taking out some
of this excess skin some of the stuff that i don't really want
so after you get some of the excess skin and fat out around the top and the bottom
this is what it should look like this is the bottom and this is the top
now that our chicken is all trimmed up it is time to season in what you want to do is go ahead and
just feel your chicken and see if it's a little bit moist if it has a little bit of moisture on
the outside you could just put your seasoning directly on there if your chicken is super
dried out your seasoning really is not going to stick to it in that case you want to maybe spray
it with some spray butter or some olive oil spray or something like that that's going to
help your seasoning adhere to the chicken now for today's flavor profile we are going
with a very simple salt and pepper i really want the smoke to penetrate through on this
chicken and give it a great flavor i don't want to add on a lot of extra seasonings to
add to the flavor profile so the first thing we're going to do is start out with our salt
so the first thing we're going to be seasoning with today is salt
i probably ended up using about a good couple tablespoons of salt on here i don't actually
measure before i do it i just kind of eyeball it you just want to make sure you get a good layer of
salt down this is going to enhance the flavor of the chicken and salt is good everybody likes salt
now let's get it over onto the back side and again i probably used a couple tablespoons
here just make sure to get all the edges of this piece of chicken like
the wings the thighs make sure you're getting everything really good
now we're going to come back with our pepper and i am going to go pretty heavy on this pepper just
because i really like the taste of pepper and salt and pepper is a classic texas style way to season
meat i'm not doing any kind of barbecue seasonings on here today just going with salt and pepper
now if you're a little bit afraid of pepper you don't like that kind of spicy
bite that it brings to your meat you could totally go ahead and use less but
i'm gonna be seasoning up with about this much today
just want to remember to get the inside of that cavity i'm just going to dump a whole
bunch in there and rub it around there's no real pretty fancy way
to do this you just kind of kind of jam your fingers in there and rub it around
now it's time to get our chickens on the smoker
and i'm going to be putting these down with the birds on their back
so now here we are back at the two hour mark we're gonna go ahead and check the internal
temperature and as you guys can see this one is shooting right up to be around the 130 range
and the one on the left is looking right at about 115 ish
so now we're going to be creating up our temperature to 300 degrees so now
it's been 15 minutes at 300 degrees and we're getting up to about 155 in that right chicken
and about 135 in the chicken on the left
so i came back out after about another 10 to 15 minutes and it looks like we
just shot over that 165 and the breast for the chicken on the right
both of our chickens are finally off of the smoker i can't wait to dig into these and show
you exactly how juicy they are but before i do that i just want to do a quick recap and explain
to you what it was that i did today i started out with two whole chickens i took them out
of the package patted them dry and then i took some of the excess skin and stuff like that off
after i did that i seasoned them with salt and pepper i fired up my pit boss awesome xl to 200
degrees using pecan pellets i let it get up to the right temperature then i put both of the chickens
on the smoker for two hours at 200 degrees after two hours i went out and i cranked it up to 300
degrees and i checked the temperature in both of the chickens after it got up to 300 degrees
i let them sit for approximately 15 minutes then i went back out and i checked them they both weren't
ready yet so i let them sit for another 10 minutes and i went back out and checked them again after
the second time we were really close on one of our chickens and the other one was still a ways off i
waited about another 10 minutes went back out and checked that chicken that was almost done and it
was at that point i pulled that chicken off and i left the other one clumped to 165 in the breast
then i pulled that one and now here we are at the cutting board ready to dig into these chickens
now it's time to carve into this chicken the moment that we have all been waiting for i am so
so excited to try this this is looking absolutely amazing i'm just cutting out a piece of the breast
and now i'm coming from the back and trying to get that chicken leg quarter out and look at what we
have here this is absolutely beautiful i took a little slice out of the breast and i also took a
little slice out of the dark meat so the first thing i'm going to try is some of this breast
oh my gosh this is absolutely ridiculous the skin is so perfect and crunchy that salt and pepper
is really really all you need you could go crazy and throw some extra seasonings and rub on there
make it spicy make it a sweet make it a barbecue flavor put a glaze on it before you're done
you could do all sorts of crazy things with this but i like the texas style straight
salt and pepper that is so tasty the smoke comes through so beautifully on this
and now i want to go on to take a little bite of this thigh and this drumstick
wow this chicken is a 10 out of 10. it's juicy has perfect color on it
smoke is perfect in it that that salt and pepper is just absolutely great i don't think there's too
much i don't think there's too little i think that this is just great and it's super cheap
i bought a two pack for ten dollars it's like nine dollars 10 11 or something like that so this is a
great option when you want to do barbecue for cheap you don't want to go spend 50 40 bucks
on a brisket you don't want to go spend 50 60 bucks on big plated beef ribs or 10-15 bucks a
slab for pork ribs this is a great alternative has great flavor well i need to let you guys go
so that i could eat the rest of this i hope you have enjoyed this video if you try this recipe
and you like it please comment down below and let me know how it goes also please feel free to
comment other things that you want to see me make in my videos i will make anything and if you did
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