SMOKED WHOLE CHICKEN on a Pit Boss Pellet Grill! | CRISPY SKIN!!!

[@GASilverHunter]

So we made this one on Dec 8th. Did two whole chickens at once using Bear Mountain Apple Pellets on my Pitboss 850CS. Followed this video to a T (minus the smoke box because I don't have one) and the chicken came out really really nice. Skin was crispy but not quite where I wanted it but I chalk that up to not turning the temp up sooner so the chickens did not have enough time at high temp and I was afraid of overcooking them. I am sure I could have thrown them under a broiler for a minute or two to finish it. Lesson learned... pay closer attention to temps toward end of cook. Thanks Mad Backyard!

[@madbackyard]

Great to hear! Thanks for watching our channel!

[@SueG-t5v]

I have to remember not to watch these videos when I’m hungry. This chicken looks perfectly cooked.

[@madbackyard]

Thank you! ❤️

[@True60RS]

Keep the videos coming! I’ve used your wing recipe three times so far and I’ve loved them! I just got that firebox you feature on the channel and I’m looking forward to tasting the difference

[@madbackyard]

Planning on it! Thanks for watching and for the kind words, glad you’re enjoying the chicken wings!! 🔥 🤘

[@bdosa]

Ive just purchased a pit boss pro and now just waiting for delivery. You have a really great channel here mate. Ive watched a bunch of your vids and they are awesome! Ill be following along with these recipes when i get mine in a few days for sure. Thanks for the great content!

[@madbackyard]

Thanks so much!! What’s going to be the first thing you cook on the new Pit Boss?

[@bdosa]

@@madbackyard I think pork ribs probably. I've done them a few times on my Kamado so definitely looking forward to the ease of a pellet grill!

[@madbackyard]

Nice! 👍

[@GASilverHunter]

This one is next on the list to make in my pit boss. Looks like its going to be a good one.

[@madbackyard]

Awesome! Let us know how it turns out!!

[@samkaufman5232]

Tried this method and loved it. Making a different version tonight. I rubbed some homemade ramp butter for under the skin and my binder for my rub. Im also using an homemade Alabama white sauce to finish it up . Should definitely get that crispy skin and loads of flavor.

[@madbackyard]

Sounds great!

[@katiecrosby1187]

Great Video! I'm doing a practice chicken using your directions, and I plan to smoke a turkey later this week for Thanksgiving (using your turkey video)! Thank you! I'm so glad I found your channel. Great job and content!🤩

[@madbackyard]

Thanks so much!

[@William-fe1xf]

I’ve smoke a few chickens and now I’m going to try this. Your chicken looks delicious. Tyvm for your videos.

[@madbackyard]

You're welcome, thanks for watching our channel!

[@80ajflores]

You made a very juicy chicken. I'm lighting up the grill yall.😊

[@madbackyard]

Awesome, thank you!!

[@UFOBBQ]

good lookin yardbird well done!

[@madbackyard]

Thank you!!

[@g2skinny]

Looks really good dude

[@madbackyard]

Thanks!!

[@snowman6635]

2nd time watching this video, going to do up a couple tonight!!

[@madbackyard]

Awesome, thanks for watching! Let us know how they come out.

[@ronseyboldt2657]

I usually use a chicken throne but I'm definitely going to try this process next

[@madbackyard]

All good! If doing a beer can chicken, better to use a throne vs the actual can. The can can leech dyes and other nasty things into your bird.

[@j.mizzle]

Thanks, chicken turned out amazing

[@madbackyard]

Great to hear!

[@chiefmarkkelly7512]

I love my Pit Boss Pro! I have used it very week since I got it Labor Day. Smoked briskets, corned beef briskets , pork butts , beef roasts and grilled chicken, pork steaks, tenderloin. I going to smoke a turkey breast next.

[@madbackyard]

Awesome!! Thanks for watching and let us know how it turns out. We’d love if you’d join the Mad Backyard BBQ Facebook group, you can post pics of what you’ve made, ask questions and share recipes and ideas! Just search Mad Backyard BBQ on Facebook. Thanks!

[@robertsanchez7700]

Just smoked a whole chicken. Soft on the inside and crispy skin. Pecan pellets is what i had. Perfect all around. How do I add my photo?

[@madbackyard]

Awesome, great to hear! You can join and post pics of your food in our FB group, would love to see them! facebook.com/groups/madbackyardbbq/

[@wildmanwv]

Really digging your videos. Can you a rotisserie on the pitboss?

[@madbackyard]

Thanks!

[@Vonwolfgang2011]

Another great video. Thanks!

[@madbackyard]

Thank you! 🙏

[@jeremysillo5540]

Where did u get your smoke box

[@madbackyard]

Here is the amazon link. amzn.to/45rkW8C. It's frequently out of stock so this is another option if you don't want to wait. amzn.to/3QWX4DT And here is the video where we talk about how to use it and why it works so well. kzbin.info/www/bejne/rarJZGZsbc1pn6c

[@7000ironman]

I go 165 temp and bird is juicy as hell!

[@nickpantoja2995]

What probe is that?

[@desmotanker]

1:42 I should call her

[@JoseGarcia-nq8ik]

😂😂😂

[@rexsmith5984]

Dang I feel kinda like a perv watching him season that thing lol

[@madbackyard]

😂 that’s hilarious

[@jcsftwre]

I hope you keep adding content, nobody is making videos using pellet grills.

[@madbackyard]

Planning on it!! 👍 thanks for saying that!! 🙏

[@Angelscrybood]

why do you have a smoker box inside a " Smoker" ?

[@madbackyard]

Extra smoke flavor. Check out the video we made showing why we do this sometimes. kzbin.info/www/bejne/rarJZGZsbc1pn6c

[@AdamArndt]

Pellet smokers don't smoke as much as charcoal or stick. To get that really smoky flavor you have to add more smoke

[@wildmanwv]

I thought i saw notches on the lid?

[@madbackyard]

Not on my model, unless you had some kind of stand alone unit you could place inside on the grates, but not sure it would fit. No notches on the side, there is a small hole to run a temperature probe thru on the left and then notches on a lip for the upper shelf (which I don't usually have in.). Being used mostly for indirect heat like an oven though, i'm not sure how beneficial a rotisserie would be compared to using one on a gas grill or over charcoal where you get that direct heat.

[@nickshuler6633]

Internal temp should be 165

[@paulpalmer7494]

I NEVER go that high on temp for my birds! I inject mine with butter and smoke till 155ish...Juicy and cooked through...

[@jonnyappleseed190]

Oh shut up

[@Justanotherinvisible]

That's not cooked through on chicken unless you leave it cook at that temp for at least an hour after it reaches it. Good luck doing that with anything other than sous vide.

[@treyharp1881]

So....start at 300 then drop the temp to 375? Gotcha....

[@alexandermayer2026]

You’ve got no juice on the board. Overdone. Nothing crispy about that skin. No smoke coming from you smoke box which shouldn’t be needed at all to begin with.

[@markwoods7237]

😂

[@hangdogdaddy38]

You are to Pit Boss what Jammie Perviance is to Weber. Love your channel and follow your recipes. 👍

[@madbackyard]

Wow, thank you so much! 😊