No Rubbery Skin! The BEST Smoked Whole Chicken | Rum and Cook

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Smoked chicken can be a challenge. Chicken is the one protein that will get a rubbery skin pretty easily. You can still turn out amazing smoked chicken if you do it right. Here is the best way to smoke whole chicken on a pellet grill.
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#smokedchicken #crispychicken #pelletgrill

Опубликовано:

25 сен 2024

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Комментарии : 30

@RumandCook 4 месяца назад

▶ChefsTemp: bbq.rumandcook.com/ChefsTemp - Save 25% with code: RUMANDCOOK ❓ What Video Do You Want To See Next ❓ - *Comment Below!*

@ricsbbq9999 4 месяца назад

Bacon explosion. Make a weave of bacon. 2 lbs ground pork or sausage. make a square of the pork about the size of the weave, season, sprinkle fried bacon over the meat cover with BBQ sauce, roll up making layers of bacon and sauce, set on the weave, wrap weave around the meat roll, season bacon, cook for 2 to 2.5 hrs or until bacon is cooked. Cook on sauce at the end if desired.

@danoesq2 3 месяца назад

I've been doing similar experiments on bone in skin on thighs. I like your idea of adding the smoke tube at a very low temp which I haven't tried. I usually go to 220 until the chicken hits 150 then crank it up to 400 until the thighs hit 180. Acceptable temp without drying it out. Great video.

@RumandCook 3 месяца назад

Yep def need that heat at the end. I have found that 160-180 put out a lot more smoke than I originally thought as well. Worth giving that a shot. 🍻

@beausmith8825 4 месяца назад

Pro Tip: When you push the knob in and rotate it, the temp will be adjusted in 25°F amounts, vs 5°F amounts.

@RumandCook 4 месяца назад

Nearly 4 years and I never knew that 🤣. Thanks! 🍻

@bluelude2001 4 месяца назад

My Mind is blown

@CoolJay77 4 месяца назад

That is a perfect golden brown. Simple and great recipe.

@RumandCook 4 месяца назад

The color turned out great. Perfect for a no fuss smoked chicken. Thanks. 🍻

@1953MMike 4 месяца назад

6:00. Crispy secret!.. High temps!...I wonder if the airflow rate close to the chimney enhances the "heat effect" ?

@RumandCook 4 месяца назад

I think it does or right on top of the heat diffuser 🍻

@2005Pilot 4 месяца назад

Missing your Stick Burner content😢 but your chicken did have a Beautiful Color!. I do chicken nearly every week on mine and love the smoke flavor. Also add pepper before smoking.

@RumandCook 4 месяца назад

Yeah it’s a common request, but I did a ton for Workhorse and they didn’t care so I’m not doing anymore videos with their product. I actually discuss this in a channel update video that comes out Tuesday. 🍻

@MainahTony 4 месяца назад

THAT looks amazing!!

@RumandCook 4 месяца назад

Thanks! 🍻

@Bobster82 4 месяца назад

Looks great and amazing color. Can’t wait to try this.

@RumandCook 4 месяца назад

Thanks! 🍻

@fredschaffer7330 4 месяца назад

Looks great Jake...Thanks for the video!

@RumandCook 4 месяца назад

Thanks Fred! Certainly hits the spot! 🍻

@vwpughmd 4 месяца назад

Jake, I thought you are suppose to that the diffuser plate off when cooking above 400F on the yoder. Chicken looks great!!

@RumandCook 4 месяца назад

Thanks! Not to my knowledge, Traeger’s big thing was always high (450-500) diffuser in and cook a whole chicken. The Yoder plate is much thicker so I don’t see any issues. I’ve cooked a ton at 450 with plate in and never had an issue. 🍻

@vwpughmd 4 месяца назад

I meant the diffuser door not the whole plate.

@RumandCook 4 месяца назад

@vwpughmd you can use it either way. Door is only opened for direct searing or grilling. 🍻

@RumandCook 4 месяца назад

@vwpughmd I found a post from 2015 about the door being removed. They have beefed up the door since then and I don’t think it’s a problem anymore. 🍻

@theilliniguy 3 месяца назад

Do you thing you could do wings the same way to get smoked wings, crisp skin, no sauce (dipping later)?

@RumandCook 3 месяца назад

Yep for sure. I have tons of wing videos. I’m a wing freak lol. 🍻

@bigvisk1125 4 месяца назад

looks tasty

@RumandCook 4 месяца назад

Thanks much! 🍻

@k1llerdir 4 месяца назад

I will tell you I have had chicken like form an offset smoker it is a more work but worth it. The way I do that on the offset is place the chicken close to the firebox. To start about a chimley full of charcoal and dump out of a coal bed and lay 3-4 large splits tight perpendicular with no air gap and 3 splits verticlal with a 1-2 inch air gap. Smoke like that for1 hour and then make the fire raging and get the temp to around 425F where the chicken is for 40-50min

@RumandCook 4 месяца назад

Yeah tough to beat offset flavor. 🍻