Hot And Fast Crispy Skin Smoked Chicken - Smokin' Joe's Pit BBQ

Thank you for watching my Hot & Fast Crispy Skin Smoked Chicken video. On this video, I smoked a chicken hot and fast on my Grilla Grills Kamado cooker. The flavor of the PS Seasoning Buried Treasure paired with the Killer Hogs rub was absolutely amazing! Smoking at 425 degrees gets you a really nice crispy skin which is what we all want on our smoked chicken. It really is hard to beat crispy skin smoked chicken cooked in a kamado style cooker.
Thanks for watching
Smokin' Joe
Order Your Grilla Grills Kong Here - grillagrills.p...
NOTE - The bottle size of rub I used was a limited edition size. The rub is still available in the 2.2oz size.
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[@ixlzz]

You have not steered me wrong a single time with your rub recommendations. As my wife is quite sensitive to overly salty products, this is greatly appreciated. Thank you, Joe

[@bearsotz1]

man, im so happy I found your channel! I appreciate that youre talking about technique with Kamado style cookers not like others that are as much a sales pitch as they are a tutorial. so far ive tried your brisket, tonite is chicken

[@arizonaheatwave4080]

Joe, if you lookin, you ain’t cookin!!!😁👍🏻 Great video!! Your videos are awesome, to the point and informative, nothing worse than a video that’s an hour long with babble.

[@mopesrus7266]

Somehow, I get hungry every time I watch one of your videos. Thanks for doin what you do. Can't wait for weather here in WI to warm up so I can get back to cooking outdoors.

[@TheDevnul]

I had a full breakfast, French toast stuffed with cream cheese and raspberry jam, homemade breakfast patties. It does not matter, I look at what you’re cooking and I still drool. You do beautiful food.

[@stevegrieb6596]

Spatchcocking. Big thunbs up for that technique and this video. My wife cooked on our smoker for the first time at Thanksgiving. Did a spatchcocked turkey that was absolutely killer. As always Joe, thanks for the excellent videos.

[@RumandCook]

Good looking bird. Char adds flavor! Chicken loves to be cooked hot and fast. That's the only way to do it 😀🍻

[@topfeedcoco]

What up Joe? Congrats on 200k btw!! I can't find that "Buried Treasure" on their site, maybe I'm just daft. Good looking bird you made there.

[@SmokinJoesPitBBQ]

Thank you! I just saw the rub. They have the 2.2oz bottle. 👍

[@blueenglishstaffybreeder6956]

The only way to cook chicken in my opinion, never fails me

[@DelmarvaBackyard]

Loving the sound of that Buried Treasure rub. Thanks for sharing.

[@mikebattista1523]

This chicken recipe looks awesome, going to try it on my Pit Boss Smoker on a weekend when I have time! Delicious and juicy looking!

[@troyv8302]

Great looking bird Joe, Thanks!

[@craighebert4655]

Made this on the Weber Kettle a few years back. Better than any chicken I’ve ever had. Did the same with a turkey & had like results. It even bested my deep fried turkey. The key is to cook or smoke until you reach the minimum safe temperature. Any more than that & you’re just drying out all the remaining moisture in there.

[@jennmartinez8585]

Always a pleasure to learn from you thank you for sharing with us God bless!

[@danhayes3546]

I bought some reduced price turkeys thinking of doing something similar with them looks great mouthwatering👍

[@nei5553]

Excellent tip on the cut resistant gloves. I cut the crap out of my finger spatch-cocking a chicken a few days ago, the gloves would have saved me!

[@johnknapp6328]

Fantastic Chicken Joe I think that's the most colorful chicken to date.

[@markmccaleb4038]

Great looking chicken and yes I already got a six pack........of Buried Treasure!!

[@TSV-Bodnegg]

Dear Joe, thanks for your job. My whole family, loves watching your video) But, that's not all I want to say. I'm from Ukraine. With your help, we can protect our families, our homes and our lands. Thanks, for all your help!!! God bless America!!!

[@herrprepper2070]

You did a nice job with what you had to work with (a factory farm, shapeless, mushy “chicken”) My technique is to split a young pasture raised fryer (under 3 pounds), dry age it for three days at 36 degrees, then smoke it.

[@Keith80027]

Looks great Joe, thanks for the video on a fast cook chicken!

[@SmokinJoesPitBBQ]

Thank you Keith! 👍

[@ignacioa6401]

Every one of your videos makes me hungry!

[@greenbroccolistudios1275]

Mmmm crispy skin smoked chicken :D *Slaps knee* Whooooo-Wheeeee!!!!

[@genardlopez885]

Came out perfect

[@SmokinJoesPitBBQ]

Thank you!👍

[@trumpingtonfanhurst694]

Throw a few chunks of mesquite on there for the best chicken, this is exactly how I grill mine with the exception of using a $19.95 tabletop grill that's lasted me for 8 years now 😀

[@toddpower4674]

Looks delicious

[@yesitsmario88]

Chicken looks awesome Joe, looks like you're really liking that Kong Kamado.

[@95SLE]

Going to try this tomorrow on my Weber EX6 Smokefire.

[@randomactsofcooking]

Chicken looks fantastic. I'd love to cook one like this but the current temperature outside here is 23F so I'll have to wait a bit. Thanks.

[@FritzFrank]

That chicken turned out awesome! 🤤🔥🍻

[@hearstdaman2269]

Looks like another winner!

[@grillingaddictionwithnick4982]

Great simple cook !

[@j0.ZEF-Who]

that skin looks so good!!

[@PAPATexas]

Nice Job Joe, I have yet to Spatchcocked a Chicken!

[@SmokinJoesPitBBQ]

So good Papa, I like to pick a chicken clean so seasoning the inside is a plus. Thanks for watching buddy.

[@BBQROCKSTAR178]

Beautiful cook Joe…..now ive got to try this too! Cheers!

[@MetalMike999]

Damn that made me hungry! That chicken was juicy! Awesome job!

[@madwoodbbq3834]

I DID MY FIRST ONE THIS WAY LAST NIGHT. EVERYONE SAID IT WAS SO GOOD GREAT VIDEO JOE CHICKEN LOOKS GOOD

[@Mickcotton]

Excellent ✅ Thank You So Much. I’m gonna make mine just like yours at MickCotton BBQ. Cheers 🍻 Brother 😊

[@CookingwithStephennJacklyn]

That's one mighty fine looking yard bird and juicy too. Take care my brother. Cheers ✌️ 🍻

[@billb13]

@3:43 Malcom Reed would be proud! And, BTW, I know it's important to have big sponsors but. . . I just use a weed burner to start my charcoal or to sear my sous vide meats.

[@guythecookingsam2588]

Nice looking bird Joe!

[@chrish8352]

My wife likes her chicken cooked this way. We never do low and slow.

[@texasspangler]

Looks great big guy, keep the awesome vids coming!!!!

[@jayfromtexas6718]

Looks fantastic!

[@SainiBadwalUSA]

delicious I do this in my home made tandoor

[@robertjason6885]

Contacted PS for the Buried Treasure. Apparently not there. I did look at the Kong, asked a question, dropped your name. Nice vid. I do a similar prep on my WSM, but for crispy skin I do the refrigerate brine e thing. Too much salt IMO.

[@chele-chele]

Sweet!

[@angelgarza3143]

Thanks. 425? ima try that. I can't ever get my skin crispy. Ima also use a smoke tube

[@remygiglio]

Salut Joe, un bonjour depuis Genève. J’adore tes vidéos. Elles sont super inspirantes. Je me réjouis de cuisiner cette recette sur mon summit Kamado de chez Weber. À bientôt.

[@SmokinJoesPitBBQ]

Thank you so much Réme!👍

[@CAJUNRNEWBBQ]

That some good looking chicken brother. 🐔

[@SmokinJoesPitBBQ]

I appreciate it👍

[@karenwong6634]

Where we can find ur recipe sir..hope u post it dretly here sir to easy for us to reach out and to make grocery to screenshot even without data we can still cook it

[@BluePiggy97]

Hey Joe, I hope you and your family were safe during Brandon's recent invasion. FJB!!! LGB!!! Chicken looked great

[@nickma71]

I need to split the chicken like this. If nothing else, it is cost effective.

[@shumardi1]

I guess the radiant heat coming off of that ceramic helps crisp the skin. I wonder if the metal lid of a Weber Kettle would radiate heat like that.

[@psidvicious]

It does. Keep the lid closed as much as possible.

[@randyshifter]

Great video joe, tater gives it 2 thumbs up🤣

[@redbirdsjunkie]

You wouldn't happen to have a kitchen inside a Valero off Klein Rd in New Braunfels, would you? Or do you have a spot in Carrizo Springs?

[@jimswanny1193]

The leg qtr looks pink?

[@jasontreece8974]

Sticker shock on the Grill Gun price. 👀

[@robertrenekerjr6819]

Delicious. Could I do this on my Pit Boss?

[@SmokinJoesPitBBQ]

Yes you can, just crank the temp up. 👍

[@psidvicious]

I know that thigh temperature probed plenty good but it just didn’t look quite done near the bone. Maybe just the video.

[@jameyR27]

It says your coupon code for the rub has expired.

[@SmokinJoesPitBBQ]

Thanks for letting me know, it's fixed now. 👍

[@robertjason6885]

Didn’t see any wood? No applewood??

[@smoking_bears_]

Mmmmm🤘

[@Zazinator757]

What’s the name of the knife he uses in the end to cut the chicken breast off?

[@robertjason6885]

Dalstrong

[@frankfromchicago9248]

Dude, let me know if your neighbor puts his house forsale.

[@vetlager4765]

How can you do that on an offset if possible

[@braydenwhite5016]

Depends on your offset. I usually "fast" smoke chicken on mine. Get rid of deflector plates and put chicken close to the firebox. Works like a charm but maybe not quite as hot as the egg style cookers

[@charleshenderson6890]

Not a fan of truffles 🤢

[@managersamuel]

Chicken breast is flat, no flavour at all.

[@psidvicious]

Thighs and drumsticks are the prime chicken pieces. Cheapest too!

[@hj4569]

Barely any smoke flavor at that temp. Thats crazy. 230-250 first 2 hours. 350 the last hour. Smoke flavor and crispy skin. Much better than this. 183 in the thigh is overcooked bud. 173-175. U sure you know what youre doin? This is wannabe smoking. If this is your bbq, people are missing out on good bbq. Texas bbq is so overrated. Im positive id out smoke you any day

[@effyoujoebu.idoitmyself]

Everytime you say "fantastic" I hear Chudd correcting you with "fan taste ic".

[@SmokinJoesPitBBQ]

That's hilarious 😂