BEAUTIFUL, SIMPLE Smoked Whole Chicken | How To

RECIPE HERE: heygrillhey.co...
My Sauces, Rubs and Merch: heygrillhey.co...
This Smoked Whole Chicken is a juicy, delicious, and affordable way to make a dinner for your entire family. Better than any rotisserie chicken you’ll buy at the grocer, smoking your own whole chicken simply can’t be beat.
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[@shawngillogly6873]

I smoke chicken at 225 until ~155 internal, and then crank the temp up to 300 for the last 30mins. By that time all the smoke you're going to get is in the bird while still crisping the skin nicely. But that's a lovely looking chicken, to be certain.

[@doalex2085]

How do you put a chicken 🐓 in your pellet grill! And come out a turkey 🦃? Best cooking , magic 🪄 show ever!!!

[@wildernessman760]

Magic smoker.😅😅😅

[@danabronson8480]

Been struggling to smoke a whole chicken correctly… found your site and followed your instructions to the letter. I must say…….OMG…..My chicken was AMAZING. BEST chicken I have ever had. ❤Thank you

[@RebeccaC2024]

I am a leg and thigh girl also. I will be trying it this weekend.

[@dalegribble6417]

Cant wait to make it. Thank you. Also, ive never seen anyone turn chicken into turkey like that. Magic

[@shawnq9658]

For all asking about the size of her fridge...Most fridges,if you plan ahead can have shelving moved or removed for containers as big as hers

[@FishFace13]

Hey Susie, thank you for this, just did 4 of these chickens yesterday with your smoked bacon baked beans & smoked Mac n cheese. Everyone loved it all. 🔥 💨 served with coleslaw, baked sliced bbq’d potatoes and caprese salad. You’re a star! Cheers.

[@nickbronson2058]

Very impressed with how mine turned out! First time smoking on a pellet grill and it was money!!

[@brucetodd443]

We will have to try the tabsco... We typically spatchcock our bird after the brine so I think we will try it whole... Thanks for the tips

[@user-et3kk4tn4s]

Since you have done both which one did you like better?

[@user-et3kk4tn4s]

Bought my first whole chicken. Have done Tri tip/ beef ribs and pork ribs but not s chicken. Think this is the best place to start tomorrow.

[@Czar1980s]

Another great recipe to add on my list to try..

[@johnwalker2893]

Loved the smoked chicken.The white meat was the best that I ever had.Really flavorful and jusicy..Will keep the recipe in my book.

[@Robert-s2q4i]

Hey Susie 😊

[@markweber5278]

Definitely going to have to try this ! Must have a industrial fridge to fit that container !!!

[@eric.psu95]

Great video! Yes, brining has been my thing recently as well when I plan ahead.

[@sidepassin2you]

That was the best smoked chicken ever! Loved the sweet Smokey flavor! Thanks

[@lhnemec]

I tried your method and recipe today except I used Sriracha instead of Tabasco and it was delicious!

[@alanreynoldson3913]

I have best results when I butterfly the bird. Great recipe👍!

[@sooperwill]

Susie, what refrigerator do you have? That brine tub is huge!

[@jerbs1]

Right?! I hardly have enough room for a whole chicken, let alone a 5 gallon bucket lol

[@robklein6736]

Always enjoy your videos. You are my go to when smoking something on my my pellet smoker.

[@johncesario5902]

I hardly ever comment................love this video! So want to see a video of Smoked Turducken now.....I have subscribed.

[@larrydrouin2497]

just pulled 3 spatchcock chikens off the masterbuilt ,i used your brine recipe, i did 1 jalapeno salt, one with yard bird rub and smothered in frank's red hot with a coating of killer hog's bbq rub , awesome ,

[@greatjuankenobi217]

Need to try this method.

[@dfrank17]

Awesome! Another "Suzie recipe" I can't wait to try!

[@tombetzold7741]

Looks delicious and moist

[@garytingler3222]

That is a great looking bird !!

[@johncoffey8645]

Awesome video, best turkey I've ever seen!😂🥰

[@bradrenison9952]

Love the video but that made me laugh.

[@jdhop1953]

just tried this. Came out awesome

[@tonyhudson8698]

NO NEED for such a large bin. I use a plastic bag to do my chicken bringing. Easy to fit in fridge. Cheers from NEW ZEALAND.

[@mikrch3935]

Great videos. One video I watched was smoking a whole chicken. You mentioned smoking at 225 yet on your website you mentioned smoking at 275. Which is better. Thanks

[@tiararenoll2719]

Someone has Thanksgiving on the mind 😝

[@kennymysak2079]

Yummy 😋 in the tummy going to be using this recipe because I've been wanting to do some in my pit boss . Keep up the Yummy videos

[@ElonMuskX]

Hey Grill - followed your recipe and experimented a bit. I added about 3/4 cup apple cider vinegar too the salt,water and brown sugar. Then I used a hot sauce made from Vinegar, cucumber and apple with a hint of garlic... WOW!!!!!!! Taste fantastic and juicy!!! It was so moist it stalled and I had to give it a while longer.

[@nicholasrooksby3327]

Delicious!

[@canamrider7195]

I consider smoking a whole chicken to be mistake proof. Can't make a mistake. I don't brine, I don't season, I just rinse with water and smoke. Beautiful, tender and delicious, every time.

[@nerfherder9021]

I've only smoked 1 whole chicken on my pellet grill, but I didn't brine it. I'm trying this tomorrow

[@IkeThe9th]

I’m still trying to perfect the CARNE ASADA TACOS! (I think I’m overcooking the steak) But, learning how to make a brine for a whole chicken will be on the shelf for October, because chicken goes with every-thang. 😁

[@datrumpet5]

Do you notice any significant difference between an overnight wet brine and dry brine? I find the dry brine is much less messy.

[@snowpro5ryusmc]

I find that the wet brine turns my chicken into a turkey.

[@mohdhisyam2346]

I love that 🤤🤤

[@80ajflores]

Question. Is it any better to puncher extra holes around the skin on the chicken so that the brine can penatrate through? I'm learning how to smoke meat and brine. I got me a #18 Old Smokey. I own big pits but always wanted to learn to smoke meat. Be cool, guys and keep comments at a reasonable level.

[@larrydrouin2497]

hello again . i bought a griddle top that i use on my pit boss, makes great chopped cheese sandwitche's maybe you could post some griddle smoker recipie's , just a thought, cheers form Airdrie Alberta Canada , p/s got to do my smoking now , smokers dont work well at -35 deg c ,

[@jokat98]

Not trying to be a creep but she has the most beautiful smile I’ve ever seen .

[@ripnliptightlines5092]

Agreed.

[@jokat98]

@@Funk446 that’s the best part

[@enriquerodriguez8244]

Creep vibe embraced

[@tangamanga94]

Speaking of "Turkey"! I want to smoke my turkey this year. I only have an Oklahoma Joe's Bronco smoker. Do you have any tips for me?

[@IsaidQUIETnHERE]

Brine it.

[@dalegribble6417]

What kind of wood do u like to use for smoking chicken? Thanks again for the video.

[@davecolson2306]

chicken is turkey say what lol im going to make this rhis weekend

[@zeedrives]

I have 2 whole chickens that I'm putting in separate gallon size ziplock bags to soak in the brine mixture. Should I reduce the amount of salt, brown sugar and Tabasco considering I'm not using 1 gallon of water? Thank you!

[@ijsbrandvreugdenhil4652]

The only seasoning you need is the brine, the real taste comes from the smoking part and the use of your wood

[@clydehill6804]

hey can you smoke a whole chicken on a weber kettle with the same prep

[@ashdiggity504]

Great video, did you use wood chunks?

[@olgashybisty7967]

I smoked chicken using your recipe and it was delicious. Can I smoke it at 175•F? I will be smoking something else and would like to add chicken to fill the space in my smoker. Really appreciate your answer

[@Heygrillhey]

175 or 275? Both would work but 175 is pretty low.

[@olgashybisty7967]

@@Heygrillhey I got a recipe for a tri top smoked for about 9 hours on 175 F and wanna try it, and decided to add chicken

[@easybackyardbbq]

If doing this brine for thighs, quarters, or legs how long would you brine these for. Even chicken breast. Thanks for your help

[@Heygrillhey]

The guidelines in the recipe should work just fine, but you might be able to knock some time off since they're much smaller pieces than a whole chicken.

[@easybackyardbbq]

@@Heygrillhey thanks so much. Look forward to trying this

[@easybackyardbbq]

@@Heygrillhey can you brine the day before cooking and just remove the chicken from the brine and keep in refrigerator until your ready to cook? Thanks

[@greatjuankenobi217]

Could I use rosemary instead???

[@rp3341]

Question for you Susie...I thought I saw a recent recipe of yours regarding chicken thighs using sugar in the rub...Does that ring a bell or did mistaken your with another channel?? Thank you in advance.

[@anthonymaseki7617]

Turkey!

[@MrSrtman18]

You have great hair. Chicken was awesome too

[@kerrywedge6977]

Hey maybe I missed it, but what flavor of pellets did you use?

[@trevorteakle812]

I did this Friday and it turned out fantastic. Juices were flowing out of it and the breast was so tender and juicy. I'll be using more of your recipes for sure.

[@golfcrazed4953]

Hey Susie ! thanks for all the great vids. i just did cornish game hens. olive oil/seasoning thats it. meat was tasty but skin....reminded me of Christmas Vacation. i could barely poke the meat thermometer through the breast. i wonder if brining first would have solved the problem ? thanks !

[@Heygrillhey]

Unfortunately to really get better skin on chicken you need to cook at a higher temperature. When you smoke it pow and slow like this you're sacrificing the skin a little.

[@golfcrazed4953]

thank you !@@Heygrillhey

[@greatjuankenobi217]

Was it brined over nite?

[@chasityyoung6169]

i just subscribed and this was my first time watching i want to try this on the masterbuilt will it be the same

[@Heygrillhey]

It'll be amazing!

[@bobdillon7832]

Turkey??

[@randito2387]

Got a question for ya. I've brined chicken before but it came out way too salty. It was chicken thighs -- not a whole chicken. Some people suggest washing off the brine. Is patting it off with paper towels enough?

[@Heygrillhey]

How long did you leave it in the brine?

[@randito2387]

@@Heygrillhey I think I brined it overnight. And then forgot to wash it off. :)

[@randito2387]

@@Heygrillhey It was for 24 hours. And it was chicken thighs. I don't remember washing the brine off either. Haha. Life and learn.. and by learn, I mean eat super salty chicken. Thanks for the reply!

[@seanlucero4240]

How do you prevent the skin from being rubbery?

[@Heygrillhey]

You can crank up the temperature towards the end if you find the skin to be too rubbery.

[@jeffh3441]

How much tabasco flavor comes through at the end from the brine? Cooking for a big group and want to try this, but not all like Tabasco.

[@Heygrillhey]

It adds just a touch of heat, but not much Tabasco flavor.

[@jeffh3441]

@@Heygrillhey Thanks! excited for this one.

[@zerocool4256]

Excellent flavor but skin came out pretty rubbery when cooked at 225 to 250

[@Kriterian]

What size cambro container is that? I have the 8 QT one but it barely holds a whole chicken with this brine.

[@Heygrillhey]

16qt

[@adrianspangler]

Still not turkey lmao 🤣 YUM!!!

[@curtisbratcher9798]

you should really put some garlic cloves in the cavity.

[@rustic35]

She can't make up her mind whether it's a chicken or turkey. 😂

[@KennasKitchen]

**Not Turkey** 😂

[@dough537]

And also “still not turkey” 😆

[@datjeepcray4188]

… and put the brined chicken in the fridge, guurrlll how big is your fridge ?

[@wildernessman760]

Sooo I'm confused. Was it a chicken that evolved into a turkey?😅😅

[@pauldeloney296]

Chicken right?

[@64samsky]

If you let it rest for a while after smoking, you wouldn't have so much liquid on the table.

[@christopheredwards8680]

That looks like some awesome, delicious NOT turkey! LOL!

[@Nathan-wn5mc]

I'm confused as to why Susie has a lot less views for making amazing bbq as most of the other channels doing the same thing. Same recipes and same time frames. Bbq is sexist 😆

[@jeremylowe2309]

You said it. SAME recipes. Hmmmmm. Maybe it’s because we’ve seen them before. And it’s a pellet smoker. That’s not BBQ. It’s an outdoor oven. If you plug it up, it’s not BBQ.

[@robertorosselini]

🤐

[@aaronable7842]

Turkey?!?... oops

[@mattsherman936]

Thought this was a smoked chicken why do u keep calling it a Turkey?

[@rexdickerson6833]

No sugar needed! I can't stress enough how much sugar is a detriment to everyone's health and not a necessary ingredient! I like your channel and your recipes, but I eliminate the sugar. I encourage you to investigate into natural sugar alternatives. Boca sweet on Amazon is an awesome healthy alternative to refined sugar. Yes, I'm a doctor. Keep up the great cooking! Don't intend to sound mean.

[@alanreynoldson3913]

I too am low carb. Monk fruit is a great substitute.

[@kialindo927]

It looks like you punctured the chicken skin, or am I just seeing things?

[@somerandomguy3313]

She said breast lol

[@michaelryanarmstrong]

Your recipes are completely inconsistent when you compare the KZbin videos to the app recipes. Totally different amounts of ingredients and times for brine and cooking. A little odd ...

[@Heygrillhey]

I don't do everything exactly the same every time. The recipes were written way before the videos were filmed.

[@michaelryanarmstrong]

@@Heygrillhey understood... however when language is used like "no more than 8 hours" and then on the other side it's saying "at least 12 hours" it kind of makes you wonder where these times even come from. But from what you're saying it sounds like the KZbin videos may be a better bet than the app recipes.

[@zuckie1169]

I see plenty of smoked chicken, no brine with the juice just dripping out …. You’re wasting your time with that step