How to Make Crispy Skin Smoked Chicken | Chuds BBQ

[@milos.lalic11]

I just don't understand why this channel isn't at a mil subs yet. You've got the energy, skill and production quality. Hell even the manufacturing. I'm a supporter. Give a 6-12 months, you're gonna blow up.

[@ask_jeebs]

He needs a shout out from T-Roy or one of the other big channels. If he gets that he will explode.

[@SOLDOZER]

Pellet guys get confused when they see actual fire

[@ask_jeebs]

@@SOLDOZER and the kamado bros are wondering where the white billowing smoke is.

[@samueljaiden9457]

instaBlaster

[@Bob-mo4no]

Well your comment is a year old and he still is no where near the 1million bar you set. Honestly his “lol I’m so random” shtick is just south of infuriating. The bones are good though

[@SidDeanDFWHomeandRanch]

Most grocery stores in Texas sell 10 pound bag of frozen chicken quarters for $ 6-10. Somehow my neighbors seem to show up about hour 4+ to see if they are done yet 😍. Throw in some home made red beans, cole slaw, and potato salad and can feed the neighborhood for less than $30 if you don’t count the Shiner beer !

[@holg3070]

Your breakdown of the chicken is the best I’ve seen yet. Thanks Chud!

[@fredrikhedlund1261]

Did this one today, and it came out great!! My second cook on my homebuilt offset. Still stuggling to learn how to maintain temp, a cold rainy and windy day here in sweden didn' help :) But the brine was super, made a subsitute hotsauce w. some vinegar, red chillisauce and herbs!. Many thanks for the inspiration!!!

[@pablettefoodieahumados1607]

THAT CHICKEN HAVE THE INCREDIBLE FLAVOURS... I´M COOCKING IN BUENOS AIRES, ARGENTINA SMOOKING MEATS WITH YOUR TIPS,... "THE AMERICAN FLAVOURS IN BUENOS AIRES"...

[@Glasschairs]

Bro chill

[@jxff2000]

Bro chill

[@scast99]

Bro chill

[@TimHoff85]

What I love about this channel is the simplicity. No fancy rubs or ingredients, just stuff everyone has lying around. Couple that with easy to follow instructions presented in a light-hearted way and that is the recipe for making this my favorite bbq channel on KZbin. Love the channel! I'll have to swing by LeRoy and Lewis next time in Austin.

[@dixonlegrande]

I am binge watching every episode. Everything looks incredible. Makes me want to make an outdoor Chuds Kitchen!

[@jjw232]

Sooo, the universe recently gave me a reach around and gifted me a thick gauge old country BBQ pit for $80 and as a Texas native stuck in a suburb of Nashville TN I am just now venturing into proper ass BBQ on an offset. You are basically my guide on this new path and tonight I did my first spatchCOCK chicken on the offset following your direction and HOLY SHIT! De-licious.

[@ryderintexas]

Seriously. I'm bummed that I JUST found your channel on KZbin. Love your style and sense of humor.

[@ChudsBbq]

Thanks so much!!

[@ozzieman4392]

Nice job! I’m brining tonight, smoking tomorrow! Thank you for the video.

[@lukeshoot]

Just finished making my diy smoker from a barrel... Tried your chicken recipe... Works great!

[@JBlack]

one of the most entertaining smoking and BBQ videos that I have ever seen. I also enjoy the singing! Thanks for sharing

[@SmokinJoesPitBBQ]

Good looking chicken. Your boy double dipped when you weren't looking. #savage 🤣

[@oscargarcia-rr4ee]

Love it! Thankyou for sharing!

[@Mikefrazzini]

Rubbery skin. It pulled right off the drum

[@southtexasliving6923]

What's up man , showin love here from Victoria Texas ! I gotta say man, your KZbin is one of the most entertaining and informational channels I've seen , I'm in the process of trying to start my own bbq business, but just yesterday I was diagnosed with covid , and as I'm quarantined in my room your videos still get me in a good mood, keep on rollin brother!

[@zackgensch2932]

With his energy and goofiness I had to subscribe! Plus I'm from Wisconsin and he was rocking a Miller light!!

[@jamesvx5038]

5:21 thats some old stirdy grill, man those industrial vibe always gets me

[@watsonrk1]

Watching some old Chuds.. no comparison to the video's your doing today and you look really young in these!

[@texikan]

With his energy how could you give him a thumbs down? Good video as always!

[@jbroadnax723]

Haters are going to randomly hate. Let's drown it out with tons of thumbs up!

[@toddp822]

Nine vegans

[@ericsunirfan1865]

Always gives a thumbs up here👍

[@newman5454]

I was literally hoping you had a video on this and boom here it is. I love this channel!!

[@MichaelTaylor-vr7yh]

You the man Chud, your videos are really entertaining and the food always looks great. I just smoked my first beer butt chicken on my weber smokey mountain at 300°f and it took slightly over 2 hrs, so when I saw your temps and timings were similar I was sooo pleased. Keep up with the great videos, even us folk in England enjoy "proper bbq" "PEACE!!!!"

[@JuanJimenez-bf9fw]

Way to go Chub 🫵🏽👍🏿 stay humble , keep grilling brother 🙏

[@cakewalk123123]

Cleanest Drum-Thigh cut in the game!

[@NpgSymboL]

Just a beginner with a question. What measurement units you using to measure your water and also salt? Cheers 🍻 Awesome video!

[@danielholguin7248]

Dude it's a dadgum honor to watch your video I tell you whut this is just the beginning

[@SGHIV]

Great video! Do you have a link to a basic brine recipe?

[@brandonin_ny]

I see that someone recommended a beef cheek video. I’d like to second that. Yes, please!!! Amazing work, sir. Your videos leave me totally inspirationalized. I receive my first offset smoker in late December or early January. Thanks, Bradley!

[@2005Pilot]

You are gonna LOVE IT!!!

[@kamranshaukat6024]

First time here on this channel !! Here to stay . You are awesome 👏

[@Africantanman]

Greetings from Cape Town! Great video my man. Thank you.

[@Hand-Banana]

Brining 2 birds today and smoking tomorrow. using a vertical smoker though. hopefully I get similar results.

[@eoinmm]

Hey hey do you keep your brine in the fridge or does the salt content keep things safe-ish

[@sunchaserw1477]

wow, I must say this is the most beautiful gilled chicken I have ever seen and you have a such a great sense of humor. I just have to laugh while watching it.🤣

[@patrickmaley1354]

Looks awesome: thanks! I’m eager to try smoking some beef cheeks soon, so a video on that would be awesome.

[@antoniobaskerville6823]

Great Demo Video on smoking Chicken ! Thank You !

[@dariusgodwin9274]

Mr Chudd what are you doing to me right now? Nothing. 🤣🤣🤣

[@randypoe560]

im doing this. thank you

[@andybehlen]

If you ever get a chance, check out the barbecue chicken by the Schulenburg, Texas Knights of Columbus. They smoke them a few Sundays throughout the year - old schools style, shoveling oak coals under the birds in cinder block pits.

[@ItsRyanTurley]

Bradley, another banger! Nicely done, and love your energy! Content goals right here mate 👊🏼🔥💨

[@jasonbice4815]

I've never brinded my chickens, but I will try it after watching your cook

[@ThyronMathews]

WOW!!! Great cook man o' man love that chicken!!! keep smoking T&T BBQ

[@jasonr375]

Great video. Awesome looking food, awesome charisma, awesome instructions. Just subscribed. Keep it going!

[@motowncooking6125]

Always excited to see a new video released by you. Some of the best videos on this platform

[@smodoosh]

I realize i’m two years late to this party but I will say Mr Chud-if you brine your smoked chicken and then reheat in an airfryer phewwww skin might be puffier and crispier than the fresh out the the smoker! I know I know sacreligious sackajewia chicken

[@blueenglishstaffybreeder6956]

I never wet brine as just a waste of time, I spatchcock my chicken, run my fingers under the skin then pack it with herb and garlic butter and sliced lemon, put my fav rub on the skin, cook for 3 hours at 275-300 cook til chook is safe at 155, let rest under foil tent for 15 mins and omg never fails, crispy skin juicy flavourful Smokey chicken every time, my favourite, love your channel mate

[@hectorramos537]

Waste of time? How so 🤔

[@gaylanbishop1641]

I came here to see Bradley Robinson’s expert take on food prep, not to see an anonymous contradiction. Get your own channel if you’ve got such great advice, dude.

[@Usernamenoname866]

You think you know what you are talking but resting under foil part just ruins that crisp. Enjoy your rubbery skin

[@GvillBoy]

Same, I don't do it and my chicken turns out juicy/moist.

[@russellridge8623]

Liar. Your chickens not crispy cooked at 275°

[@2005Pilot]

Bro, You are So ON TIME with This!!!! Just got my new Poultry Shears yesterday 😁👍👍

[@2005Pilot]

2- Chicks ready for da mornin’

[@2005Pilot]

Ok... 5- days later I’m still laughing at the Creepy Man thing! Wife is tired of hearing me say it! Lol. Thanks! That was totally unexpected and Funny as hell!!! 😁👍👍.

[@herrprepper2070]

I’ll smoke grocery store, factory chickens for the neighbors, but for my family, I do young fryers… under 3 pounds dressed weight and hand raised on sweet pasture-grass…. The way chickens used to be.

[@Sum1sumwere30]

Beautifully done video and recipe, my mouth is watering. My son also likes the Chicken and Turkey legs so he can pretend to be a Viking🤣

[@JM-fc9gm]

Knocking one of these birds out tomorrow on the Pitboss. Excited!

[@MrFQL]

How about some techniques for the vertical pellet smoker please

[@24kachina]

Continuing Request: Chud Master's take on a smoked boneless pork loin, porchetta style or otherwise.

[@2005Pilot]

Did a pork loin few days ago- FREAKING AMAZING & FAST SMOKE!! 😁👍👍

[@Chris-wp3ew]

You're a wild man.. Love it... Great looking bird

[@fishkillerchris]

Great video. Suggestion: add something that says don’t get the butter near your fire or 🔥🔥

[@ismaelsaenz9803]

Keep up the awesome videos brotha! and tell Cockburn that Smiley said whats up!!

[@tonehero85]

I’m turning down Wheel of Fortune to watch this video. This better be good.

[@gradymike6785]

Awesome, just discovered your channel and subscribed 😊! Could you post a link to that brining tub you’re using? Keep’em coming!!

[@pablettefoodieahumados1607]

AND IM BUILT MY SMOKER WITH YOUR VIDEOS

[@Erik-pv2sr]

Do you have a link for the tub for the wet brine?

[@cepperson2111]

looks good, try a smoked maple salmon, or smoke it to make premium sandwiches with cream cheese, red onion and dill

[@tomchepey2999]

Just found your channel. Awesome!! New subscriber here. Fun and you are spot on with your technique. 👍🏻🇺🇸👍🏻

[@norocomgt]

Just watched Joe Yim’s “behind the scenes” from the Chicago dog video. Please continue doing these videos!!! They are so helpful!

[@cgl729]

How long do you let it rest before serving?

[@alfredoojeda7977]

are you the guy from epic meal times

[@brandon-tz6bu]

Looks excellent!

[@reggiezercher2633]

I want one of those tables. They aren’t on the website though. Tf is up with that?

[@grant9634]

love all your videos! however this seems like a missed opportunity to reference Kano eating in mortal combat :)

[@stangodbey4789]

Loved this video

[@Freabyrd]

Sweet looking chicken 🐔

[@rogercaya6443]

What is the counter top you work on

[@rayc76knoxville]

Nice cook. If you sauced the chicken at the end, would that have ruin the skin?

[@garrettforster7155]

You should do a beer can chicken or a deep fried whole chicken!

[@jimm2442]

Fantastic! Thank you!!

[@Shamagantu]

I remember a roommate studying for a college cooking test on spatchkocking. That's it?????

[@alexgonzalez98]

What’s up Bradley, my wife wants me to smoke some cornish hens for Xmas. Would the process be about the same as the chicken? Love the vids keep them coming. It’s great to see that you live in Texas.

[@apollocr3164]

Best videos out here!

[@NorthTexasBBQAddicts]

That looked steller brotha

[@juan_fortitudeskateboardin280]

Lol I swear I had a buddy just like you, need to grab a beer 🍻 with you!

[@ruleev6432]

Shhhhhhhh don't tell my wife . That chic chic is gorgeous!

[@halaldigest]

Epic looking chicken! Nice!

[@24kachina]

Looks AWESOME. I've had too much smoked chicken with rubbery skin; this is not that.

[@meangene8437]

Just love your channel

[@jamesPerez1980]

I think my problem was I didn’t let the chicken air dry when I took it outta the water brine. My skin was not crispy at all. Thanks for the vid

[@needvid33]

What unit of measure is he using?

[@ggangulo]

Great videos man! Thank you

[@julianx4726]

What temperature did you take it off at?

[@bubbafatas2588]

Thank you! Fast And Fun!

[@apexpredator40]

Starting to get cool. Gumbo weather is coming around. Maybe some smoked chicken and smoked sausage gumbo. Real gumbo, not a seafood gumbo that all the beachside restaurants in the south has on the menu.

[@leygonz2084]

BEAUTiful 🤣 I cant spell it how you say but whatevs you get the point. I need your smoker!!

[@izchoc3360]

Tried this brother and the skin just doesn’t come up as crispy as cooking if at 350f-400f - any tips? Maybe patting the skin dry, doing a quick dry brine before smoking? 🤷🏽‍♂️

[@TheVoltronjacko]

Video request: I'd love to see a video on beef cheeks (a L&L specialty). I'd also like to see one on making pastrami.

[@stanfda]

Check out their Patreon site. One of the first videos is the beef checks. Well worth the $$

[@michaeldean6313]

Nice shout out to the BBQ pit boys lol

[@michaelbroska3144]

Fantastic!!!

[@scottys928]

perfectly done

[@coreysmith6922]

That's not crispy skin. I don't understand my youtube just lie straight to our faces. You pul the skin on the breast to show crispy skin and it stretched. THATS THE OPPOSITE OF CRISPY.

[@hurly720]

Awesome dude

[@MikeyBrannonMusic]

Make some Alabama White to slather that in!

[@markruddock7088]

Can you provide the brine recipe? I assume you used 3.2 kg of water?

[@tommyroberts867]

Looks good

[@addictedtobedrock5282]

Looks awesome, thank you sir! Getting that damn skin perfect is always a problem for me.

[@lovejones7545]

Awesome!

[@ericgtz66]

🤤 geeze this looks good

[@jacobwhite3911]

😂😂 0:50😂😂😂😂 plulllll!hahaha