Sous Vide Chicken Smoked in the Pit Barrel Cooker

[@hardtruth2039]

Awww she is absolutely adorable.

[@larrymansfield9393]

Nice work, definitely gotta one of those water cookers! You daughter is too precious.

[@SmokingBBQ]

Thank you so much!

[@crappyjobs1]

Much love for your daughter being in the video to show that she is proud of you.

[@Papillon_2010]

I love watching your videos. Not only do you seem to be a great cook, you seem like an even more awesome dad. Love when you bring the family in at the end.

[@SmokingBBQ]

Wow, what a wonderful thing to say, I appreciate that. I am happy you enjoy my videos and my family.

[@dennisilic81]

I came here to say the same great job man

[@Armadillopepper]

Really nice color on those yard birds.

[@solitaryrv5335]

OMG. Amazing looking chicken. Only your amazingly adorable daughter could upstage your food. Much appreciated video!

[@SmokingBBQ]

Thank you for stopping by and leaving such a nice comment, I appreciate it!

[@billmitchell7731]

Looks delicious. The color is perfect 👍🏻👍🏻👍🏻

[@SmokingBBQ]

Thank you Bill, I appreciate you stopping by!

[@LouiA1]

Ava Grace is so cute! She reminds me of my daughter who is now 22! Can't wait to try this today. Keep being a good Daddy-Daddy! God Bless!

[@SmokingBBQ]

She is my little sweetheart for sure! Thanks for stopping by!

[@CookingWithCJ]

Erik those look amazing! Good stuff brother!

[@LassesFoodAndBarbecue]

Great looking chicken. Need to try this. I never sous vided chicken.

[@Partyrockk]

If I didn't live in an apartment, I'd so want this. Your daughter is ADORABLE!!

[@SmokingBBQ]

She is my little princess! Thanks for stopping by and the comment!

[@MrIowahawks77]

What a sweet adorable girl. Love ❤️

[@CookingwithKirby]

Nice tip on the Hook if the meat if falling. Those chickens came out great, that PBC gave the skin a really great color.

[@SmokingBBQ]

Wasn't sure if hanging already cooked chicken from hooks was a good plan, but the double hook idea saved the day, and the PBC added color and a nice smokey taste too. Thanks for watching Kirby!

[@johnmal801]

Thanks for the video. I do sous vide and I'm going to give this a try...

[@SmokingBBQ]

It came out perfectly, I am sure you will agree. Come back and let me know how it turns out, thanks for watching!

[@iknowchris]

great video makes me want to go start up the pit barrel

[@SmokingBBQ]

Everyday is a good day for starting up the Pit Barrel! Thanks for stopping by!

[@iknowchris]

@@SmokingBBQ yes sir

[@DaveDabomb]

Great cook Erik! I’m still contemplating Sous Vide. Looks as though it’s a great alternative to tender and moist meat. Also cuts down on grill time. Those looked delicious 😋 Thanks for sharing bro!

[@xander1980]

I've been using Sous Vide for about 4 years now. I still cook 'old school' from time to time, but whenever I'm having chicken breast or turkey breast, there is just (in my opinion) no better way than sous vide. I also usually use if for roasts of different sorts. It never fails to amaze my guests :)

[@DaveDabomb]

xander1980 yes, I can definitely see how Sous Vide would be the way to go with chicken or turkey breasts 👍

[@jhaneramvlog1358]

Wow that's yummy😋😋😋😋😋😋

[@tommyroberts867]

Nice cook. Your daughter is so cute.

[@TexasStyleCuisine]

Fine looking chicken right there

[@SmokingBBQ]

I appreciate that Chef Johnny, thanks for stopping by!

[@robertbruni3567]

Did I miss something? Did you cool the chicken? If you sous vide at 145, shouldn't the interior temp be near 145 when you place in smoker? Thanks, Bob

[@SmokingBBQ]

When I first took it out of the sous vide bath it was 145 degrees. After taking it out of the bag, drying it off, and letting it cool down for 15-20 minutes on the kitchen counter while I waiting for the charcoals to light completely the temperature drops quite drastically. By the time I hung them in my Pit Barrel Cooker they where probably around 100 degrees or so. Hanging them for around a half hour adds some smokey flavor and crisps up the skin while also bringing the temperature back up to around 145 degrees. If it gets a little bit hotter that is alright as well. Most food I cook this way takes quite a bit of time to get back up to the original temperature. Thanks for the good question, and for stopping by!

[@robertbruni3567]

Thank you for the reply. I tried it today. Turned out great!

[@goody869]

Going to have to give this a try. What size container did you use for 4 chicken halves? I have a 12qt and I think it might be too small.

[@SmokingBBQ]

I used a five gallon container, here is a link www.webstaurantstore.com/ary-vacmaster-13752-19-liter-5-gallon-sous-vide-water-tank/12013752.html .

[@goody869]

@@SmokingBBQ thank you!

[@xander1980]

oh man, Im watching this way too late in the evening here in Denmark. Btw, Im sure you must be familiar with the Danish Flæskesteg. Did you ever try that in sousvide?

[@SmokingBBQ]

No I have not. Flæskesteg is one of my favorites, last time I was in Denmark my cousin made that for me on my first day there. We cannot get the meat with the crackling on it here in the USA, but it is something I enjoy every time I visit Denmark!

[@xander1980]

@@SmokingBBQ Yes! I love it too! We make flæskestegs sandwiches too it is amazing. You can use pork belly with skin, even though its more fatty, but it is perfect for the sandwiches. The lines cut into the skin you can do yourself, cut down to where the fat meets the meat...meets the meat :p

[@FireWaterCooking]

My 1st chicken cook in the PBC Jr was just a plain whole chicken... I can do better for sure.. Good Video Erik! Thanks for the Shout Out on my Channel and Spatchcock Video!

[@lifewithcharlesandleah]

Hello SmoKing 🚬 What temp did you set your grill for the smoking portion of the cook?

[@SmokingBBQ]

No way to set the temp on the PBC. Usually it will run between 275-325 degrees. Thanks for the question.

[@altroisi308]

Wouldn't 45 minutes almost cook it under coals? Since it's already cooked completely with sous vide it seems it would now be overcooked. What am I missing?

[@SmokingBBQ]

Cooking raw chicken halves from start to finish takes approximately 2 hours on the PBC. Since this Chicken was already fully cooked, and had cooled down significantly since removing it from the sous vide bath, you can leave it in your PBC for 25-45 minutes before the chicken temperature climbs and reaches 145 degrees again. This allows some smoke flavor to soak in, as well as helps the skin crisp up. I hope that makes sense to you. Thanks for the question and for stopping by!

[@jayr8843]

Chicken should be cooked to 160 to 165. Dark meat 170 without white meat.

[@darsan8492]

Smoke vide everyday

[@1723tommy]

Have no idea about smoking

[@SmokingBBQ]

Well then I am certainly happy you found my channel. You should learn quite a bit after watching a few of my videos! Thanks for stopping by!

[@Suz_408]

It's not "sous vee". It's pronounced "sous veed".