Smoked Whole Chicken Recipe | HowToBBQRight.com

[@jetblu76]

Anytime I need to know how to smoke something you're the first person I look up. Everything has turned out great. Thanks for the videos!!

[@mericanpunk7432]

yea man them texas ribs are killa

[@matthewbaker5359]

Yes, Malcolm is a culinary genius.

[@tylerbush9908]

Beginner pork butt was fool proof with his guidance. I'm on my way.

[@jordanputnam6973]

Same here! Malcolm has never led me astray. Everything I've made has turned out amazing!!!

[@desireegarcia9877]

Indeed 🎯

[@MrEcraa]

I love you Malcolm, when i was in a bad place in my life 5 years ago you showed me the art of bbq. It sounds odd but it saved me then. Thank you!

[@spicerack4397]

Glad you are in a better place now. Stay strong.

[@qthemusicdj]

I talked myself out of doing whole chickens for years. After your video I tried it- now I'm a star to my family and friends. I won't tell them how easy it was though. Keep the mystique

[@jnowakowski2627]

Look how far you've come my man. I love every SINGLE one of your videos. You have been my inspiration since I found you 3 years ago and I cook everything you do. It doesnt turn out as good but I'm learning! Love your stuff man. Cant wait to buy some more spices from you too!

[@PatrickMeadowsdude]

I just tried this recipe and these were the best smoked chickens I have ever had. I will for sure be trying more of Malcom Reed's recipes.

[@howtobbqright]

Patrick Meadows glad to hear it!

[@TheRealZuikaku2]

HowToBBQRight Malcom Reed Go on teh show BBQ Pitmasters.

[@katerinemunoz1621]

HowToBBQRight Malcom Reed

[@daniel12345974]

damn now i have to subscribe

[@ogmont]

TheRealZuikaku2 he has been on that show

[@stevebikes995]

This was the first recipe I tried in my new smoker, and my first time ever smoking food. Turned out great, very juicy and tender. Thanks for sharing your knowledge.

[@howtobbqright]

Thermopen... they are a little pricy, but work like a charm. I've had mine for over 2 or 3 years and never had a problem with it. To me, it's worth the investment.

[@rmantpd7080]

Bought and used The BBQ Rub. This was the best smoked chicken I've ever had. It was what I have always wanted smoked chicken to taste like. Thanks, Malcom!

[@1stpoliceice]

I can’t remember when I first subbed Malcolm’s channel. My smokin’ game has gone way up every since. “Let’s get to cookin!’” I’m Team Reed all the way!

[@positivethinking8195]

Hey Malcolm...you can’t hear or see me but I’m licking my fingers right now...I just finished my chicken following ur wisdom...appreciate what u do my man

[@howtobbqright]

Yes, I would... season the outside up! Chicken takes salt well, just make sure the brine's not too salty and the seasonings not to salty and it should be perfect.

[@jamesstrauch8491]

We're can I buy that injector you use and how much is it.

[@jeffens1991]

I have seen mostly your newer videos and all I can say is you look much more comfortable in your recent vids than your older ones. Keep up the great work man!

[@MegaWeasel2010]

I want to give a shout out to Malcom Reed and his videos they have been and are still excellent with excellent pointers and to those who are negative about what he does shoot how does your stuff turn out could it win a trophy? Probably just good enough to eat for lunch and a big gathering, so before you say his techniques fail try them.

[@Zenn-it5rf]

Just made this today and I have to say the Chickens turned out Amazing...The most tender,moist and flavorful Chicken I have ever made and I have to admit it was my first time smoking whole Chickens...Awesome video Sir, I’m definitely subbing this channel...

[@robertpotter5453]

I was looking for a simple recipe to smoke 2 chickens today and this was the first one I come across. This is exactly how I would want to smoke them on my Vision smoker. You nailed this from the procedure, time and temp, thanks for the great video.

[@sailer5373]

Mr. Malcolm,......don't pay any attention to any of these idiots. I have some of your recipes, used them, and they all turned out great. Keep on putting out these great vids.

[@Arrslicker]

Malcolm, you are the man! I would love to spend a few days or even weeks taking notes and writing up a cookbook for you. I think you would do well and be able to get your product noticed more by doing this. But I still gotta say man, you are the bomb!!

[@StormLaker]

Getting ready to do this later on today...minus the brining. I use a brine recipe that uses orange juice, Kosher Salt, Brown Sugar, and a few other ingredients.

[@peterfitzwell1689]

Made a pork shoulder following your direction and it turned out to be the best I have ever made!!!!! 10lbs everyone couldn't have been happier!!! THANKS AGAIN BROTHER 👍👍

[@MEGGAH1GRAND]

Malcom I must say you are a in depth teacher and the man. god bless brotha.

[@jamesdupin737]

You named it right sir!!! Everything you show us how to smoke comes out amazing 🤩

[@mllm1]

I love watching a master at work and learning some of his skills, thanks Malcolm.

[@stevebikes995]

The content of your videos has always been great, but the production quality and presentation has come a long way. Keep up the great work.

[@T-Mo_]

Mine came out flavorful and juicy. Made a chicken salad with half of it. So good. Took me ~ 4 hrs to cook a 5.5lb. My smoker was at ~235 at the start and took an HR to get to 270. Then the next 2 hrs were probably avg 265. Seemed done when I temped it, but when I cut it open there was some pink in the deep parts. In the oven to finish it.

[@Sldumas1983]

Anybody that thumbs down on this guys page just doesn’t know how to BBQ. Great videos all the time

[@silva0227]

You're the man, I've tried a few of your recipes and they never disappoint, keep up the good work. I'm gonna try this recipe next weekend. Thanks for sharing

[@BloodSweatnBass]

Sounds and looks like a real simple and easy recipe to follow I just built my drum smoker this past Father's Day and wanted to start out with whole birds just to get a feel for the smoker. I will be using your tips to get er' done...Thanks for sharing

[@matthewlong5259]

Absolutely love this channel! All the way over in Australia. I'm from Townsville, North Queensland. I've done your competition BBQ ribs recipe and they are Yum!!! Just about to try the whole chicken.

[@jeffreyscottmorgansmusic]

I did your brisket last weekend - came out perfectly. Thanks for the smoking and green egg tips.

[@MissouriGunnerKC]

Followed near all of his recipes, this dude knows how smoke some food. Best baked bean recipe ever!

[@markwoods7237]

I’ve tried a few of your recipes and have gotten lots of complements. You’re the man!

[@jonniestar]

"I'm look'in for about 170 in the thighs, 165 in the breast and they're going to be ready for a rest and that's done" Malcolm is so smooth, he is the Dr. Seuss of barbecuing and I'm sure he didn't even even realize he rhymed his words!

[@petitebaje]

It was at that line I clicked the thumbs up and decided, yeah...Ima watch more of his videos.

[@s.t.a.t7751]

It Flowed Smooth 🤣

[@jeffvillapania5017]

This guy is spot on. Temps and recipes are perfect. Did his Turkey .

[@campcoy51]

Best smoked chicken I've seen. Great job on that. I'm going to subscribe to your channel sir.

[@brandone6252]

Love how simple your cooking is

[@howtobbqright]

I buy the Kroger brand Vegetable cooking spray... no certain type or kind required.

[@RJ-ix4co]

HowToBBQRight hey Malcolm if I didn’t have time for the brine would injecting some creole butter work just fine? Just don’t want the birds to dry out.

[@sdssteward]

Thanks brother! Just got a new smoker for father's day. This one is going to be what I use to break it in with on Wednesday.

[@thegoatman62]

I Love a whole Smoked Chicken! They also make a nice gift for someone who may not have the time to cook, like a new Mom, death in the Family or the primary Family Cook may be sick.

[@daltongang73]

I think I am going to do this next weekend. I have never use a brine but always been wanting to. Am really loving this channel!

[@schneef5817]

Malcom your the greatest thing since sliced bread

[@CatcherofPearls]

Thanks for the video. Just bought a smoker and your video made it real easy for me to use.

[@brandonrichard3634]

Malcom’s videos are helping push through this 45 day carnivore diet challenge. Just take the sugar out of the rub and you have some tasty meat.

[@lakedog19352]

4 lb chicken can feed 6-8 people? I can eat that whole bad boy myself! Looks awesome!!

[@alcantrell5340]

Me too hehehe😄

[@lionwiss]

lakedog19352 he was talking about normal people 👨🏻👱🏻‍♀️🧑🏻👵🏽lool

[@LisaSmith-tb8bb]

You know what I like about the oil spray, it’s fast, easy, not messy And the seasoning sticks perfectly It’s now what I do instead of rubbing oil or ruining a stick of butter We love your recipe!

[@bnscholet911]

ABSOLUTELY INCREDIBLE brother . You are a master at your craft 👍👍 i live for your videos

[@isaiahsalinas9235]

Yes sir yes sir!! Good eating! Much love from Kingsville Tx!

[@kungfumasterxu]

Thank you. Awesome, my skills increase every time I see your videos!

[@Mickcotton]

Excellent I’m smoking my $5.22 Whole Chicken your way Malcolm 😇 but on my Masterbuilt Electric Smoker because it’s raining here in Los Angeles. Thank s You So Much for your Advice Sir.

[@rhino5551212]

Malcom, your vids have made my bbq amazing! Thanks brother!

[@alcantrell5340]

Awesome job MALCOLM, JUST LIKE ALWAYS. LOVE YOUR VIDS MAN❤️

[@crimsontide1980]

I've tried many of your recipes, I've smoked several chickens over the years, most of them turned out great, trying your method right now, with the exception of the smoking temp I'm using is gonna be at 250, mainly because I have a few racks of ribs to smoke as well, so I don't want to jump my Temps up too high. I also have a few things to grill, so what I'm thinking about doing is once internal Temps are right about 155, I may take the chicken off the smoker and put in a pan and finish on the grill. I'll keep the grill Temps about 350-375 and just keep an eye on the chickens Temp until I hit that 165 in the breast and 170 thighs. I think it should still end up with fairly crispy skin if I finish it at high heat. Guess I'll find out here in a couple hours anyways

[@MadSmokerBBQ]

You make it look easy. Your confidence is inspiring.

[@KennethSettles]

Great Video! I like your pace of doing everything, very informative. Thanks for sharing. Looks delicious!

[@mikearellanes6497]

Good morning Malcom Reed Enjoy trying your recipes for food on the grill and smoker family also enjoyed it very much I soaked my chickens overnight but I don't I don't see nothing for a gas grill only the same method. So going to put the chickens on the side with no fire and I hope the come out good eating.

[@punkem733]

Excellent recipe, I just dry brined it, rather then the wet brine. I find wet brining poultry just makes for a watery textured, and flavored meat.

[@missdigioia]

Doing this right now 😩it's like my 4th time doing this recipe it's soooo good

[@dillondurry4428]

Thanks from Australia got mine in the fridge in brine ready for Friday arvo

[@nzuzi99]

This is really great my mam never barbeques whole chickens because shed afraid of the inside not being cooked well.

[@CB500Xoo7]

Love your videos and love smoked chicken. It’s delicious

[@rayjansen6712]

Always good video. Like your input on smoking.

[@Vinny_mac140]

Just cooked this style and god dam fool. Sooo good. I am looking for a decent at home family smoker but did this on a propane grill. Still pretty good. Thanks mr reed

[@negativeonhand]

Awesome video man.. I just got into smoking food recently and I am hooked The only problem I have is when I bring in my chicken from the smoker my family wont let the chicken sit and rest. They go at that thing like wolves lol. They love smoked food.. I been looking for good injection recipes for chicken. Any you like best?

[@Vincent2wice]

Best Beef stew ever! Thanks Man. PS - I omitted the thyme, my wife doesn't like the raw thyme sprigs.

[@kach069]

thanks for sharing your wife's affliction.

[@joshuafreeman6720]

Huh this is a chicken video

[@williamthemtbbeginner]

Brother...that 4lb chicken isn't feeding 4-6 people I know and from the looks of you it ain't feeding 4-6 people you know either....that's a compliment!!! Looks great, following your video for my birds tonight ---- much thanks!!!!!

[@thesledge1969]

Thank u my fellow pit master for a great video. Keep up the great work and keep spreading the bbq love

[@markymark6918]

cooking whole chicken on a smoker is a show stopper. I just wish I could get this rub in the UK.

[@jennifermurkin6485]

Thats big man right cher. Never trust a skinny chef...

[@staggerlee4446]

lol I was thinking that when I was watching the vid.

[@paisly102]

Ol boy that bird came out great!!!!! Taking 5 for Xmas part today thanks

[@Yorktowngal]

I'm drooling! thanks for video!

[@Wrestler561]

I am going to use a lot of this method tonight... Thanks for making the video.

[@obasikamau611]

Malcolm you're the best. I use your products. I've been asked to smoke some oxtails. HELP !

[@phantom357]

Great videos man. The chicken looks beautiful!

[@infadelakainf]

I almost bit the phone when you started cutting that chicken up

[@lindaparker6102]

Smoked to the bone ! Some deliciousness ! Wow !

[@jorgecarrizalesjr6589]

I just drowned in my own saliva

[@anjuarunderwood6869]

They looked so good

[@rickybobby8271]

Hey boss man...do you have an official cookbook out yet ??? If so how do I get my hands on a copy ? I’ve used several of your recipes and have been a hit. Thanks for all your videos.

[@crisworkizer1523]

Awesome job Malcome ..I do it pretty much th same way just on the weber kettle grill. sometimes with apple or cherry wood or no wood. have to build me a UDS.

[@moonshine4u96]

Question. Smoked my first chicken yesterday. I brined it overnight, put the rub on, stuck it in my bullet smoker, cooked it for about 3 hours, took it off when the meat probe read 162 degrees, and let it rest for about 5 minutes before eating. The meat was delicious...juicy and I was happy with that. But the skin was so tough I couldn’t eat it. I was hoping the skin would be crispy. What did I do wrong?

[@VikingLover65]

I just made this using muy own rub. Really a great way to do a yard bird.

[@Matt2chee]

Dinner tonight. I got a loaf of fresh rye bread and some sweet potatoes.

[@andreaprice404]

Looks amazing! I got my chickens last night at Costco and a new smoker! Yummy!. I wonder is I go with a lower temp if it still would work? I have seen a few recipes for 225??

[@redbug8175]

You can, if you want crispy skin your pit temp has to be higher…

[@gboc61]

You mentioned cooling the brine, at one point. My question : I was in a hurry, and only able to cool my brine to a tepid, maybe between, 60-70*, then put my cold chickens in that and got them to the fridge, over 10 hrs. , am I going to be alright , safe ? Thanks.

[@aaronchurchill7378]

How do you make your chicken salad? Thanks for the videos. We look forward to em.

[@johngonzalez5593]

Looks really good can't wait to try this.

[@edspencer7121]

Nothing like smoked chicken breast sandwiches in the lunch box!

[@chadlambert1480]

I'm trying this next saturday...

[@ant9500]

Good job! Cooked perfect

[@ericstewart4732]

Beautiful. Thank you.

[@trdaniel37]

God bless Malcolm Reed

[@foodnetworks]

That looks so F___en good

[@kermann-bv8um]

I think this cool but lot of work. I like to inject with Butter and Cajun seasoning and sprinkle of paprika touch of lemon pepper. Will try your brine to see if it's a faster cooking time

[@awkwardverse]

God bless you, man!

[@caswell1000]

Malcom, would you smoke the chicken at the same temp in a Masterbuilt Smoker? It looks so good. Doug Weaver

[@mattrash1727]

Hey Malcolm, when you brined the chickens did you let the water cool down before you put the chicken in overnight?

[@icro9999]

Alright!!! That looks amazing!!!

[@Himdownstairs86]

I knew you'd have me covered

[@PauloBrandao-c9b]

If i brine my whole chicken with kosher salt and brown sugar can i still use the bbq rub on it or will it be too salty?

[@stevejensen6210]

Incredible!

[@1stgenoffroad]

Where you from, brother? Not only your accent but your word selection is familiar to me. Pearl River?