Smoked Chicken On The Pit Barrel Cooker

In this video I smoke chicken on the Pit Barrel Cooker.
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#SMOKEDCHICKEN #PITBARRELCOOKER

[@tommywoo1888]

thank you!!!!!!!

[@Dadzilla2]

Looks good. I'm actually cooking a chicken on my PBC right now. But i decided to use the hooks. As I speak the outside temp is 200 and the breast temp is 105. I inserted temp probs through the holes for the rebar. When it's just about done I'm going to take it off and put some bbq sauce on the chicken. I didn't do any kind of an injection. I've been watching all kinds of videos for the PBC. All of them seemed very helpful. Haven't had much of a chance to use my PBC. I bought it for myself at Christmas. But now with the Corina virus happening I have all the time in the world, and today the weather seems just right for it.

[@millenialbroadcast]

James, as usual, your food looks unbelievably DELICIOUS! Great cook and thanks for the little tidbits you give to your subscribers! I learn something every time I watch ✌🏾

[@CentralTexasGrilling]

Thanks so much!

[@thegrumpyolgringo]

I guess, once a competition cook, always a competition cook. And why not, if you know how, go ahead and take a few extra minutes, to make it the best possible, right?? Good butchering demo. Nicely Done. Thanks for sharing. 😎.

[@jgoree8319]

Really nice looking birds James. Well done.

[@CentralTexasGrilling]

Thanks.

[@Nagap08]

Another great video Mr. James

[@RichsRiverSmokersWestVirginia]

Hey brother these chickens looked great! The wings is white brother. Great video!

[@CentralTexasGrilling]

Rich's River Smokers West Virginia Yeah, I mentioned in another comment that I misspoke when tasting the wing. Thanks for stopping by brotha.

[@michaelflores9778]

Looks great! That PBC cooks everything perfectly. I've hung 4 whole chickens at once in my cooker and they all cooked up just like yours.

[@beckyhines3814]

Hey I'm finally back! Good video. Looks great!

[@CentralTexasGrilling]

Becky Hines Hi Becky! Glad to have you back. Hope you’re doing well.

[@jack551953]

Loved the video; heading to La. for a 1st time BCA event. We use a Pit Barrel for SCA competitions. Never done a 1/2 chicken. 1st check was 40 minutes; glaze was 5 but app. what was total. btw. I am a grate guy too!

[@CentralTexasGrilling]

Thanks Jack! Appreciate you stopping by.

[@jack551953]

@@CentralTexasGrilling Do you have an approximate time line?

[@hawnjoe925]

Liked and subscribed 🐓👍🐓Mahalo and Aloha 🌺🤙🌺

[@Boutyebbq]

So james, you are not going to do too much trimmin. Problem is you always want to do it to a high standard, which you always do. Looks great. Cheers.

[@CentralTexasGrilling]

That is true, but sometimes less isn't a bad thing.

[@claycobb1810]

@15:24 you can see the leg bone is bloody when he separates the leg and thigh. Way to go champ

[@CentralTexasGrilling]

Clay Cobb Don’t suck on the bone and you’ll be ok...champ.

[@MrVeteranVlogs]

Another Great Video Brother!!!!!!! I had a quick question? How long can I refrigerate my chicken after I inject it?

[@CentralTexasGrilling]

Mr FSU I wouldn’t go more than 24hrs personally.

[@stephanieyeminez89]

Happy mothers day

[@timothydotson6693]

Awesome yard bird!! That's making me hungry... LoL.

[@eastwindfarms3671]

That looks great, I can’t believe you’ve only been cooking for a year or two....

[@CentralTexasGrilling]

About 5 actually

[@eastwindfarms3671]

Just messin dude!

[@scottcupp6654]

Liked your video, but wanted to correct you about the wing. Both the flat and drumettes are concidered white meat. But love your video and will try that injection.

[@CentralTexasGrilling]

Scott Cupp Yeah, I kinda misspoke on that one but hopefully people understand what I was getting at. Unlike the breast meat, the wing usually doesn’t come out as dry.

[@tomworkman3219]

James, great video. You commented about pinning down the skin so it will not draw back during the smoke. I noted in the video you used what looked like a curved stainless steel "needle-like" skewer. Can you describe what you actually used? Thanks, Tom

[@CentralTexasGrilling]

I use a metal whisk. I'm planning on making a video showing how I make them.

[@tomworkman3219]

@@CentralTexasGrilling That would be super! Standing by! BTW, I am making your enchiladas next week!

[@Texas2.5]

Watched! Liked! Even watched the ad for ya! Small way to say thanks for great content. Every little bit helps. Great looking bird, and I love the sauce bottle instead of brush tip! Makes great sense. Smoke on 👉💨 -Jonathan

[@CentralTexasGrilling]

Texas 2.5 BBQ I truly appreciate that Jonathan. That’s for all the support!

[@Texas2.5]

@@CentralTexasGrilling Anytime, James. Have a great weekend!

[@mikeritter2979]

I use cardboard also

[@95SLE]

Nice KZbin video to start my day. I am cooking a chicken on the WSM today. Couple of questions. What brand of scissors are you using? Why did you trim all the fat off the chicken?

[@CentralTexasGrilling]

95SLE The scissors I use are the DEXTER brand scissors. I trim the fat because I don’t want that to be something I eat. Most of the fat I trimmed off will not render out.

[@95SLE]

@@CentralTexasGrilling I ordered the scissors on Amazon. I was looking for a decent pair of scissors and Dexter brand looks like it is up to the task of a chicken. Another product question: Who make the food prep tray you use?

[@BuckeyeBackyardBBQ]

Awesome cook ! Question any idea why smoked meats seem to have a stronger smoked flavor the next day after leftovers have sat in the fridge over night?

[@CentralTexasGrilling]

You know, I've notice the same thing. When you smoke something the smoke acts as a preservative to help meats last longer. I think the longer it sits the more time that smoke has time to set in.

[@thebigbeardedcook187]

what's really happening is you are "numb" to smoke flavor and the smell as you have been around it day. When you step away from it, and come back to it, your senses pick it up

[@daddydutchbbq]

Brother James, excellent video and beautiful yard birds ! My mouth is watering bad! Looks juicy too ! Well done 👍

[@Viewtoagrill]

Those birds look perfect.... nice cook James!

[@PAPATexas]

My sister use to work for Chupacabra. Nice done James, that bird is nice and juicy! Love the way the skin turned out.

[@TROYCOOKS]

Brother James, I don't think I've ever seen chicken that juicy? I need to get me some of that Chupacabra Chicken rub!!! Great looking cook brother. Cheers to ya!!

[@asp5645]

T-ROY COOKS T-ROY always showing love ! On ta Arnie Tex?? Cheers fellas! Awesome cook

[@CentralTexasGrilling]

It's really a good rub . I think you'd like it.

[@tomevans5458]

I've only hung my chicken halves on the PBC. Will try this method next time. What sauce did you use?

[@stephanieyeminez89]

Good idea about the cardboard . I just got a whole chicken myself. I'm going to do jack and coke with a lemon pepper peach bbq rub. I'll be using my Rose Red Weber kettle. It all depends if its going to be windy here. Lol have a great day.

[@isaacrivassr7794]

Alright was ready for this great video brother James 👍👍👍

[@THEREALSHOWBBQ]

Perfect chicken bro. I've never tried the infection before on chicken, only turkey. But man I have got to try this our next time. Awesome job bro!

[@TheDawgfathasBBQ]

That barnyard pimp looked good bro! And Cluckalicious uis some good stuff!

[@BushiBato]

thank you for a good chicken cook vid.i've been remiss in cooking at least leg quarters from the cheapo but goodie bag at the market,or of course whole bird when its on sale.This nails the rare art of roasting a chicken perfectly,leg meat cooked through,yet breast perfectly juicy and with the better grain or texture that only is found in a narrow temp range.saludos from Cali as usual,i'm sharing this on my FB since it is so solid a technique.

[@CentralTexasGrilling]

Thanks for stopping by. I really appreciate you sharing the video.

[@stantheman6411]

"GOOD GOSH OH MIGHTY"!!!!! Love this video from the start to the end....

[@1984BBQ]

Those chickens turned out awesome Brother James .. Juicy most and great color .. That is one way I havent cooked chicken before is halfs like that .... Great cook

[@ScottysBackYardBBQ]

Harry soo, chicken rub is good also..great video james.

[@meatcranium4280]

BROTHER JAMES!! Nice looking yard bird. I never knew that hating chicken fat was a thing. LOL. Now I see why you win with your chicken

[@CentralTexasGrilling]

MeatCranium BBQ AND REVIEW It’s only a thing in competitions. I don’t really worry about it at home.

[@simplemansBBQ]

That chicken looked so good I could almost taste it. Great video James. Love your videos brother

[@BigLou956]

Damn good looking yard bird brotha... Yummm!👍👍

[@PicklesBBQandCooking]

That's a good looking bird James. I like Tony's injection, the rubs sound good. Awesome job brother!

[@papalarrysbbq9857]

Looks good brotha.. Nice as usual

[@erobin2112]

Love the video james...excellent as always. One question...since when is the wing dark meat? Did I miss something?

[@CentralTexasGrilling]

erobin2112 Yeah, I kinda misspoke on that one but hopefully people understand what I was getting at. Unlike the breast meat, the wing usually doesn’t come out as dry.

[@erobin2112]

Yeah,that looked like some juicy chicken.

[@randomactsofcooking]

Great looking chicken James. I'd love to have a taste-o-that. That PBC comes thru again.

[@benbryce2788]

my man, that looks delicious !!!

[@jesusavila490]

That sure made my mouth is watering man that's what you call juicy and delicious awesome job again from Harlingen TX

[@SmokingwithBush]

You're like a surgeon with that chicken, James! I like the idea of cooking it on a rack

[@CentralTexasGrilling]

Appreciate that brotha!

[@dannyrodriguez2330]

I love those scissors they work great for me..

[@smokindiazbbq.2605]

bro jame, where did u get the wire to hold the skin. did u buy them or made them urself

[@CentralTexasGrilling]

I made them myself. That’s one of my BBQ secrets. I’m actually thinking about doing a video series where I give out some of my secrets and tips. Stay tuned😉

[@smokindiazbbq.2605]

@@CentralTexasGrilling ill be looking forward to them thanks. be bless

[@jessedelgado9311]

Awesome looking bird! Thanks for the vids! Helps a lot! Any good sauces u recommend for chicken?

[@jhernandez891]

Like#21. Now, ready to watch

[@Ligia18th]

Bomb.com brother!

[@robertseely3286]

What we need is AromaTube!

[@mikecha1957]

Oh yeah good stuff right there. How was the skin? I know it can be tough to get the skin right.

[@CentralTexasGrilling]

The skin was actually pretty good. Not as rubbery as they normally can be.

[@RicsBBQSpecialties]

That one Sexy looking yard bird!

[@springram3235]

James.. I have the ingredients to do the cheesy spaghetti on Saturday and now I am wanting to do chicken on my pit barrel cooker....... geez. Take a day off, Brother!

[@RA-rf4nz]

I think you play with your chicken way too much. :) I use the Chupacabra brisket and general purpose rubs (best I've tried so far) ... Ill have to look for the cluckalicous version.

[@CentralTexasGrilling]

I can't help but play with my meat ;-)

[@chrisbrown456]

James,you mind mailing me the chicken legs? lol

[@olevetsbbq3118]

MAN - O - MAN!!!! " Super Lookin Yard Birds " Brotha James . I Read if you watch the adds that go along with the video it helps you !!!! ???

[@CentralTexasGrilling]

Honestly, I'm not sure how it all works. I don't ever expect anyone to watch all the ads if they can skip them.

[@johnr.6163]

Wow great looking chicken, good job! Have you ever cooked chicken on your PBS for competition?

[@CentralTexasGrilling]

Not chicken but I have done ribs. I need a little more room for the number of chickens I do.

[@whattheforkpitmasterbbq1515]

Dayum James! Did you use that Tim Bucks?

[@eatingwithctlife355]

Where can I buy a pit barrel cooker from

[@hemilover9574]

From Pittbarrel cooker.com

[@eatingwithctlife355]

@@hemilover9574 thanks brother I appreciate the link

[@hemilover9574]

@@eatingwithctlife355 you got it man. You are going to love the PBC it is awesome. Anything you cooking it comes out 10 times better.

[@CentralTexasGrilling]

Thanks for letting him know. @Eating with CT life, you can find it on their website. I love mine and think you would love one too. It makes killer ribs too.

[@yogibear5809]

Good video Chicken is the worse meat for me to bbq never satisfied with it. Maybe this will help me

[@CookingwithKirby]

That chicken breast came out juicy brotha James. The injection came out good. Good cook brotha!

[@CookingwithStephennJacklyn]

Hi James thanks for showing how trim up Chicken I've learned a lot my only problem is I've never saw any store bought injection marinade sold in Trinidad so I don't know if you have a homemade marinade that use if so could you msg me on Instagram redman.stephen thanks very much .

[@smokinjoeprestwood5889]

Chicken fat is GROSS…..