you know when it's a saturday night in the middle of the summer
you've got friends over, kids are playing yard games
while the adults are sitting on the back patio with a cold one in the summer sun
that night you'll be cooking this chicken for dinner
what's up you guys welcome back to the channel my name's nick we are indeed smoking up a whole bird
today we're putting some barbecue seasoning on it this is gonna be delicious so without further ado
let's just get right into our video step number one is we are going to trim our chicken get a
really good pair of kitchen shears and this is going to take you a couple good uh clips to get
through because you're cutting through bone so it is a little bit difficult to cut so the next thing
that i like to do is trim off any excess skin around this opening right here then i like to come
and see if i can find any excess fat i think if you take a look right here just a little bit of
fat around this this rim right here and just me personally i mean you could leave it on i'm
sure it'll be fine but i just kind of like my openings to be really really nice and pretty
so i think this looks perfect to me all right so now we're going to flip this bird upside down and
we're going to take a look at this opening this is the tail the other thing was probably its neck
i'm just going to come and take this thing off and now that i got that off i'm just going to take
any of this excess skin right here i'm just going to take and kind of trim it up let's get my shears
that are honestly feeling kind of dull right now i told you to get good shears but i have bad ones
now i'm coming back to the other side and i'm just going to go ahead and tackle this piece of excess
skin and fat this really isn't any meat it's going to carve that off and now if you guys
see we have a beautiful opening right here you know everything is uh looking good i'll rip that
little piece of fat off but this looks good to me now hi my name's mr chicken and in today's video
i'm gonna get smoked was that funny guys do you think that was pretty funny i have a chicken hands
i should have two of them i should have made them fight that have been really freaking funny but all
right anyway seriously getting back to the video guys normally what i would do at this point is i
would pat this dry and then i would start to put my seasonings on it but i had a recommendation
from my uncle peter he said that you really need to rinse your chicken and then coat it with some
kind of like lemon juice or lime juice so make sure you have your water at about like a medium
to a low paste that way it doesn't splatter everywhere and we're just kind of washing
this chicken and the reason we're doing this is because it comes with a lot of solution on it from
the factories wherever they process the stuff and we're just going to take and rinse off all of our
chicken to get that solution off make sure you get inside of here too kind of rip off some of those
guts and all that gunk on the inside make sure you get your breasts real nice and good maybe massage
them a little bit all right get your wings get them drumsticks and thighs and this looks good
to me so what i'm going to do now so i'm going to transfer this over to my clean one so what
we're using today is we're just using a little bit of lemon juice and we're just going to take
and kind of you know rinse this over here just rub it around on there and apparently what this
is supposed to do is it's just supposed to kind of help give it a nice fresh and clean taste that way
when you season it and you smoke it you're getting a really clean and fresh chicken taste but so i'm
just going to rub this chicken down now and then i'm going to call this good right here let's get
it over to our seasoning board and we'll do the next step so now that we have it rinsed and we
coated it in our lemon juice we're gonna transfer it onto this tray right here make sure that you
you know let this drain out so all the water in the cavity gets out then we're gonna transfer
it onto here and what we're gonna do right now is we're just gonna take a sheet of paper towel and
we're just going to kind of pat this dry we don't want to take all of the moisture out because if
we take all the moisture off we go to season it our rub won't stick i just want this to not be
a sloppy wet mess as you can see it's still a little shiny which means it has a little bit of
moisture on it still it's still a little wet you know the rub is going to stick to it just fine but
it's not sopping wet anymore so now we're going to season our chicken and before we get to this point
i just want to give you guys a reminder that you really want to make sure that you clean out your
sink after you rinse off the chicken because the water hits a chicken and it's gonna splash around
that's why i had no dishes in there other than the dirty chicken dishes that i use just a little
public disclaimer i don't want anybody getting sick or anything like that so just wanna throw
that out there let's get to seasoning today i'm gonna start out with this all-purpose seasoning
all right so i'm gonna start out by just kind of taking this wing right here and we're just going
to be putting on a light little coat of this i don't want to go super super heavy just make sure
you get down this guy's little armpit right here now i'm coming back over here to this drumstick
you know get underneath there in that thigh come along side of the breast now we're gonna get
underneath that guy's little leg right there and and get all over this drumstick shake some of this
rub on the inside of the cavity now we're gonna season up the backside and i'm just gonna go ahead
and get my seasoning on here and again i'm just doing kind of like a little bit of a light coat
i'm just trying to get this spread out evenly on here the next thing we're using is killer
hogs barbecue rub now that we're going on to our barbecue rub this one we can kind of you know let
layer on there a little bit thicker and season up season high up in the air it'll help you get a
more of an even coat when it drops you season right over your chicken it's gonna you know
leave a lot of clumps and we're gonna repeat the process like we did from the front i'm gonna go
ahead and get this wing i'm gonna go ahead and get this drumstick and underneath right there
all right now let's come across our breasts look at that that's a nice even coat of seasoning all
right now we're gonna give this little drumstick right here we're just gonna try to finish up the
side of this breast as you guys can see some of this rub kind of you know falls off when you start
to flip it around so i'm just gonna go ahead and try to you know fix it up i'm gonna get the top of
these breasts right here and then i'm just gonna shake some into this cavity right here and a lot
went in there so i'm just gonna try to spread it around a little bit and lay it onto the back
make sure some uh you know seasoning gets down in this cavity over here just gonna try to touch up a
few of these areas and we're gonna call this good all right so now that your chicken is seasoned
i'm just gonna let this hang out for a few minutes in the seasoning while i go outside and fire up my
smoker today we are gonna be using bear mountain hickory pellets i absolutely love bear mountain
that's the brand that i use turn on your smoker and today i said we're going all the way up to
350 degrees all right so we're back out at our smoker and we're just going to get our chicken
and we're just going to lay this little guy onto the smoker all right so my wife thought it
didn't look pretty the way that it was so we're just gonna kind of try to sit this guy up here
like this onto the smoker and we're just gonna let this go for 45 minutes and uh if you think
it looks prettier this way let me know in the comments because my wife needs a little bit of
feedback too so if you like if you think it looks better this way or the other way uh let me know
in the comments i'll come back in 45 minutes what i'm going to do is i'm going to take the internal
temperature of the breast because at the thigh i'm not too worried about the thigh the thigh needs
to be like 175 plus the breast is what's going to dry out the fastest so i really want to make sure
we pull it when it's at 165 in the breast so i'll see you guys in 45 minutes all right so we're here
at our 45 minute mark let's go ahead open up our pit and take a look so this right here is what
we're looking like at the 45 minute mark let's go ahead and take a look and see how we're doing
all right so i'm just gonna get this into the thickest part right here of the chicken breast
as you can see we're at about 106 degrees so we still got a ways to go so at the 45 minute mark
we're at about 106 degrees i still think this is probably going to take about another 30 45 minutes
or so until it's completely done but since i don't have a good probe i'm gonna come out about every
15 20 minutes kind of check this until the point to when it's really close and then i'll kind of
gauge how often i come out and check it from that point forward so i'll see you guys soon alright so
we are here 20 minutes later we've been officially about one hour and five minutes with this chicken
on a 350 degrees i'm gonna open it up and let's take a look all right so let's get this back in
here and take a look at our internal temperature and see where we're at all right as you can see
right about 126 degrees so we're about you know 39 40 degrees away so i'm gonna let this go for about
another 15 minutes so since we're only between like 125 and 130 i'm gonna let this go i'm gonna
say for probably about another 15 20 minutes and at that time i actually decided that i'm going to
glaze this uh like i would if i do like a chicken breast or like a chicken thigh i'm just going to
take sweet baby raise add a little bit of apple cider vinegar mix it together so it's a little
thinner than a thick barbecue sauce and i'll just paint it on at the very end i'll probably do that
around 155 degrees so i'm going to let this go to 155 glaze it 165 i'm gonna pull it and then
i'm gonna eat it cause i'm fat and i like chicken we just checked our chicken and it was only around
1 25 130 so i figured this would be a good time to come in and make our glaze since we still got
about another 20 30 minutes until we need this and i'm just going to be dumping out about whatever
i think is one cup which is about half of this container so i think this is about a good one cup
of barbecue sauce then next i'm gonna be dumping in what i think is about two three tablespoons the
only reason i'm adding that in is just to thin it down and instead of using just like water
or something i like to use apple cider vinegar because it gives it a nice tang gives it like a
nice acidity that barbecue sauce has without really ruining the flavor profile of it too
much you don't want to use too much of this just a little bit but as you can see it really thins down
the sauce a lot to more of a glazed consistency than it just being a very very thick barbecue
sauce you want to heat this up in the microwave for like 30 seconds this needs to be lukewarm or
warm do not put this on cold that's not good it's not going to react good with the heat remember
it's a hot grill but you want this to be warm all right so here back out of there smoker uh
this is the hour and 35 minute mark we're gonna open this up and see what we're looking like so
we're hitting 155 right where i wanted to be i got pretty lucky let's go ahead and shut this
down and get our glaze on all right so i'm just going to kind of take and dump some of this out
onto here and we're just going to take and just glaze this on i am the bob ross of barbecue i got
to have a name i got to be known for something so i'm painting on real nice open up that wing
let's go ahead and get some of that there inside of that wing
oh yeah paint that up real nice drumsticks nice and painted up go ahead and get this wing over
here too nice and painted don't forget the armpits you got to get the armpits
all right just make sure that you get this really nice and good this is going to add on a lot of
flavor this is gonna kind of caramelize onto your meat and just for the sake of this video
i'm probably not honestly gonna flip this over and get the other side i'm just gonna leave this
like this this chicken's really hot i don't want to mess up anything that i have going on so i'm
just gonna kind of paint this up a little bit more make sure it's uh lathered on really nice and good
and that's gonna be pretty good here i'm really liking how this looks so let's go ahead and get
it shut down so it's been about another 10 minutes let's open this up and see what we're doing all
right so as you guys can see we're right there like 166 we want one degree over let's get it out
ah look at that chicken that that looks good all right guys so we are back inside we have
our chicken here it smells and looks absolutely ridiculous and now i am ready to dig into this
thing so let's get started alright so this wing right here looks delicious to me look
at that i just ripped that that wing off let's go ahead and take a bite i'm ready are you ready
oh my gosh holy crap dude
oh my gosh dude
so good then i'm pissed since that wing was so good i'm gonna come in here like a man
let's rip this off it's really freaking hot but see it's smoking steaming hot but
dude i'm gonna punch the camera dude oh my gosh this is so moist and tender the smoke shines
through literally perfect smoke flavor perfect this is just so tender just look at how tender and
juicy this is this is just so look at that it just shreds right apart you can make pulled chicken
with this if you really wanted to and so you just eat those all day long for educational purposes
i will cut out a little bit of the white meat just to show you guys how i did there
as you guys can see white meat is never going to be uh super moist and tender
but i think we did a pretty good job here i mean this feels very flaky when you squeeze it together
you can see those juices starting to come out so i'm going to go ahead and take a bite
well that's good stuff i'm really happy with how it's turned out i have some family over
we're about to smash on this chicken i'm so thankful for you guys that watch these
videos it really means a lot to me when you guys comment down below and let me know how
these things turn out so make sure you do that i love hearing your guys's feedback and
if there's anything you think i can improve on let me know i'm young in the barbecue game i'm
not like a 30-year vet pro like some of the guys that i watch so i might do things that
maybe make a mistake every once in a while or not know the correct information so if you guys know
more than i do feel free to comment down below and let me know i'm humble i'm willing to learn
my goal here is just to make the best barbecue that i possibly can and share my recipes with
you guys so if you like this video make sure to give it a big thumbs up share it with your friends
make this at your next cookout so with all that being said i hope you guys had a great day night
or whatever time it is when you're watching and as always i'll see you in the next video