I must say as a beginner smoker with a Traeger , Out of all the channels this channel Ive watched ,this guy make`s it seam as simple and easy ..... thanks .... keep up the great video`s my fellow Canadian ;)
I never knew Sheriff Hopper could smoke some mean BBQ chicken! I love your videos and they have helped me in my own smoking endeavors. Keep up the good work!
Your work is fantastic no matter what anyone says.... this is a science that is always different for the mad scientist behind the smoker... this is what makes it fun. For someone who is always looking for great ideas, you've helped me not only have fun, but put on my mad scientist chef hat - thank you. BTW, my wife loves the cooking!!
ive got an old school stand up smoker/cooker, shovel coals from a fire pit into the bottom of the smoker. i had never thought about finishing by broiling. ill have to take a swing at that thanks!
I have one on now and will be doing just that. No doubt the convection will result in more even crisping without burning the breast. Torch on standby too.
Great video - thanks for sharing this. Wouldn't that finish crust trick work also with the newer Traeger by increasing the heat at the end to 500F max to get the crust?
Quick question: could you let the bird rest once it hits 160, let the temp come down, and then blast it for an extra 10-15 on 325-350 ish on the smoker? Wondering if this will affect the skin in any way.
If crispy skin is your thing, look up the technique of pouring boiling water on the skin before you cook the bird. Just search and you will find the easy technique. It would be cool for you to give this a try in a new video and do a side by side comparison and see how it turns out.
My smoker has been having issues. after cleaning It out fully, using new pellets, etc. my chicken just becomes grey. Having issues with the smoke on a traeger and unsure what I’m doing wrong.
Hi Smoke Trails BBQ, I just mixed up the rub as described (with some minor changes) - this nailed it. seriously. I have smoke lots of poultry over the years, but this might be the best. Very well done!! The corn starch might just be the secret ingredient - very cool.
Usually always go with your methods but for whole chickens I think the mad scientists method might be better. 225 for 2 hours then 325 or higher for 15-20mins. 50/50 salt and pepper. Turned out amazing. Still love your videos though!
Whew! I was using temps as if I was using my oven to roast.. Chickens still in the smoker.. it was 425 for 20, then 400 for 20.. I was nervous and just reduced to 375… Gonna flip my spatchcocked chicken, skin down, and throw some butter on the cut side.
People don't realize that there is no reason to cook the chicken to 165 (or even 160). There is no magic temperature for pasteurizing chicken. The 165 is used in order to idiot proof the recipe (necessary when dealing with the public), because it is the temperature where the pasteurization curve hits zero. In other words, bacteria are killed instantly. You can achieve the same results at lower temperatures by just holding the temperature for the required amount of time. I typically use 148 which is handy because the required time is 5 minutes, so I set my alarm for 148 and then start a timer for at least 5 minutes. When the timer goes off, I'm good to go and the temp is usually around 150. The pasteurization tables are available from the government.
I'm sorry but the chicken you put under the broiler would never pass the test with my wife. Even if it doesn't taste burnt the black skin would turn her totally off. And I REALLY don't want that to happen. I will although keep your tip on corn starch in the rub in mind.
I said watch he talk big and put that chicken in an electric oven that you can set your temperature just the oven in your kitchen on your counter boy bye anyone can cook like that
