Smoked Chicken On A Pit Boss | Spatchcock Chicken On A Pellet Grill
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- Опубликовано: 11 мар 2021
- In today's video I am cooking up a smoked spatchcock chicken on my Pit Boss Pro Series 1600. Smoked spatchcock chicken is easy, delicious, and is a fairly quick cook, so you can even do a spatchcock chicken on your pellet grill on a weekday if you want! What made this cook extra special were the Cookin' Pellets I used. I used the Apple Mash blend, and it was absolutely amazing! The pellets smoked perfectly, and kissed the spatchcock chicken with the perfect amount of smoke! They also are the perfect size to not put extra stress on your auger! I was truly impressed with them! As always I ran SuckleBusters rubs and sauces on this smoked chicken! There's a reason they are the best in Texas!
I hope you enjoy this video, and if you do please be sure to LIKE, SUBSCRIBE, and RING THAT BELL so you don't miss my next video! And as always, thank you so much for the support! I truly do appreciate it!
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-----The stuff I use:-----
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-SuckleBusters Rubs and Sauces (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/
-Fat Separator: amzn.to/3oWRgdG
-Knives: www.dfackto.com/
-A-MAZE-N Smoke Tube: amzn.to/3bZGJeP
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cutting Boards (use code ASHKICKIN20 for 20% off):
hiawathawoodworks.com/
-Cookin' Pellets: amzn.to/3rHaeXE
-The Smoke Tube: amzn.to/2JQDElr
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
#smokedchicken #spatchcockchicken #pitboss #pitbossnation #sucklebuster #pelletgrill #bbqchickenonapelletgrill 
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Beautiful color & glaze on that chicken! Bravo! 👏
Thank you so much man, I really appreciate you watching and commenting!
@Yeah Right hey I will have to fix the broken link, thanks for the heads up. The Party Rub is still in their website, I just looked. Here’s the link man! www.sucklebusters.com/bbq-rubs-seasonings/tailgaters-party-rub/
Just spatchcocked my 1st whole chicken i ever smoked beginning of this week, was so good i did another yesterday
Thanks for always being so thorough in explaining your thought process and reasoning behind each step, check in / temp check. Great looking bird !
Hey! Thank you so much! I try to be as thorough as I can to make it easy on people! Thanks for watching, and thanks for the kind words!
Excellent video thank you for posting. I used your method and smoked two chickens at the same time with different rubs. They came out absolutely amazing. The entire family was ecstatic on how delicious each one was. We appreciate your detailed videos. Keep them coming
I have a Pit Boss 850PS2...love it. I love to buy whole chickens and smoke them using your recipe. My whole family loves it...who wouldn't! Thanks for everything you do.
I cannot wait to try this! Ever since watching your videos I have been a diehard fan of suckle buster sauces and rubs and spices Keep doing what you're doing
Thanks brother, glad you're enjoying them! Thanks for your support!
I've had my PitBoss pellet smoker for 1 month and so far I've been using your PitBoss cook technique. And even though I've been a pit cook at Jim N Nicks back in 2006, you've shown me some new stuff Smoking meats on the PitBoss. I'm doing my smoked bourbon chicken recipe on the PitBoss using Jim Beam Bourbon pellets with the Bourbon marinade and your technique.... Can't wait till I'm done! You Rock Darrin!
Man, thank you so much for the kind words. I cannot tell you how much I appreciate that! I truly means more than you know! I am so glad you're enjoying your Pit Boss, and welcome to the family! Your bourbon marinade sounds absolutely fantastic, please let me know how the cook turned out for you!
@@AshKickinBBQ No problem!! The show you do has so much needed information! Thank you too!
That chicken looked amazing! I just bought 2 whole chickens to smoke this weekend, I’ll try it like this! Thanks so much!! 💕❤️🙏
Hey that’s awesome! Please give it a shot and let me know if you have any questions, and how it turns out! 🔥
Yesterday I made chicken on the smoker and it was absolutely amazing! It’s not a crispy skin, but was awesome anyway. I used a higher temp, 250°-270° at the grate, Apple pellets, Weber Brown Sugar BBQ for a light seasoning at the beginning, basted with clarified butter once or twice, and finished it off with Suckle Busters Chipotle BBQ sauce. Quick char on the grill to finish! What a great combo for chicken! Give it a try!!! My family loves the SuckleBusters Honey BBQ, (we buy it by the gallon!) but the Chipotle was awesome as well!
Awesome! That sounds absolutely delicious! I also love the Honey BBQ! The chipotle is also very good! Glad to hear you enjoyed the chicken!
My go to video when I want to smoke a chicken because it is always so juicy and great!
I’m totally new to smoking and this was the best chicken I’ve ever made. Love your videos keep it up
Great looking yard bird brother!!! Love that rub and sauce combo you used!! Fantastic cook for sure and cookin' pellets is my 2nd favorite pellet!! Their black cherry is awesome!! Have a great weekend brother!!
Thank you Ricer! I appreciate it buddy, I agree on the combo, it’s so fantastic! I’m looking forward to trying out the black cherry very soon! Hope you had a great weekend as well broski!
I just got a Pellet Grill less than a month ago and I’m so excited to try this!
Cooked one today on my Lexington and it was great. Thanks!!
Man, I swear by this recipe. Pulled my bird off at 165 at the thickest part of the breast. 170 in most places on the breast, 170-205 everywhere else. It’s the juiciest dang chicken I’ve ever made….. Hats off to Ash for putting this video together. This recipe works perfectly every single time.
Thanks for the kind words and the comment brother
I have a whole bird to try on the Pit Boss Tailgater. Was thinking beer can chicken but this looks top shelf. Well done as always, looking forward to the next smoke 👌
Hey Matt, I definitely recommend this on the tailgater. I have one as well, and it’s perfect with the fire pot on one side to face the legs and thighs towards it. Thanks for the comment, and more importantly, thank you for your support! 🔥
Knocked it out of the park with that beauty of a chicken. Awesome job bro.
Ricky my dude, thanks broski! It was a tasty bird! Appreciate your support as always dude! 🔥
Love the colour on that bird, looks awesome!
Thank you G-Money!!
Excellent content - answered a lot of my questions on my first spatchcocked chicken.
Happy Thanks Giving, sir.!
+1 sub
Thanks so much for the kind words and the support! Happy Thanksgiving to you and yours as well! 🔥
Thanks for the video. I use the smoker for the first time and used your method and it was delicious.
Great job!
Looks awesome. I’m trying this tomorrow!
Looks awesome! Thanks for the helpful video
Thank you so much, and thanks for watching 😉
Awesome looking bird! This method works great on whole turkey as well.
Thank you, sir! And it sure does, video coming on a turkey eventually! Thanks for watching!
I'm glad I found your channel, I dont use my pellet grill much do to lack of flavor, I'm going to try those cookin pellets
Definitely give them a shot, they are fantastic! Thanks for your support!
spatchcocking is suuuuuch a time saver
I did my first Spatchcock Chicken last season on my new Char Broil gas grill and I thought it turned out very good but didn't think of using a rack for the chicken I'll have to give this a try this year and figure a way to add smoke to this grill. Nice job on that bird and very nice video. 👍👏
Hi Michael, thanks for your kind words brother. I'm glad to hear your chicken turned out well. The rack definitely helps, especially for transporting! Thank you so much for taking the time to comment. I appreciate your support!
I used a charcoal grill to smoke a pork butt not long ago and it's pretty simple. Get a good metal bowl and put your apple cider vinegar-soaked wood chips in it and rest it on the coals on one side of the grill and put your meat on the other side for indirect heat. You can always add more chips to the bowl through the grate and if some fall on the coals, no worries. It works great!
Hi Darrin - another winner - well done mate for another clear and informative video. Chicken so tender and tasty. Ribs next on the menu. Starting to wish I got a bigger Pit Boss, but a bit limited over here
Cheers - Gary, Perth WA
Hey Gary, thank you so much man! I appreciate your support, and you watching! I'm glad your chicken turned out well! Sounds like you need another Pit Boss, LOL!
Great job brother! Just got a Pit Boss 1150 after giving my Traeger away to my pool guy. He had been admiring it for years so when we moved I cleaned it up, put some rubs, sauces and tools on the inside and wrapped it in a big red bow for him haha. Anyway, the Pit Boss has outperformed the Traeger in every possible category. Cooked up the Spatchcock chicken tonight, it's looking great so far. Congrats on your channel!
Thanks for the support, and man that's a heck of a gift! Good on you brother!
ima do it now! I have done a few spatchcocks and its so easy and delicious! Great video!
Thank you!
Beautiful looking bird Darrin! Those pellets sound pretty cool, apple works great for chicken. Awesome job brother and keep on grillin!
Thanks Charley! Man, those cookin’ pellets are so dang good! I hope you had a great weekend dude!
New smoker here! Suckle busters is awesome run. I’ve got about 6 different ones, all because of you!
That is so great, thank you Jennifer!! I appreciate your comment!
DUDE! That looks amazing. I have a free range bird in the freezer. I’ll be trying this method out!
Thanks brother! Man, you won’t regret it! It’s simple and delicious! 🔥
Great job,you just saved me from arguing with my folks; I usualy debone the entire bird for same reasons you do and my folks dont like it saying it is not a chicken any more 😁 So now I'll just remove the spine
Haha, I'm glad I could help! It's very easy and delicious!
Wow....just Wow!!! 👍🐓🍽
Thanks brother!
Awesome video as always Darrin!! Looking forward to doing a bird life that!
Thanks Aaron! Man, you can’t beat it! Let me know how it turns out!
That thing looks off the hook! Kicken ass!
Thanks for the video great job!
Thank you, and thanks for taking the time to leave a comment! I really appreciate it!
EXCELLENT Video...
Thank you for sharing this.
You're so welcome! I am glad you enjoyed it!
Looks good Darrin
Looks delicious! Nice work sir!
Thank you, Brad! It was awesome! 🔥
The colour and the finished product looks amazing! Gonna try this!
Looks great, might have to try those pellets. I saw the dog come running when he smelt that bbq 🤣 🍗 🐶
The Cookin' Pellets are awesome! Haha, yeah she sure does love BBQ!
Nice! I usually smoke 2 at a time, that's all my smoker has room for, and I shred them for tacos after the first family taste test. I have never done the glaze before on chicken, thought it might mess up the flavor for tacos (I like to use Tajin seasoning with lime).
I do like Tajin! Very good stuff!
TURNED OUT DAM GOOD ! ! ! THANKS !
You’re very welcome!!
That looks great!
Thank you!
That looked phenomenal with the just the rub, the sauce puts it over the top. Great video Darrin! Did you thin out the sauce at all? Definitely trying a spatchcock this year.
Thanks Mark! I didn’t thin out this sauce as it was just room temp, and the honey bbq is fairly thin to begin with. If it was cold, I would’ve warmed it up a bit!
New to the channel, but you were very helpful. Thanks my chicken came out awesome
Thanks for the comment, so glad your bird turned out well!!
Now that’s a pretty bird! Nice cook Darrin!
Thanks Brian! I appreciate it buddy! Pretty bird, pretty birdie 🤣
I used bbq blend mixed with charcoal pellets and I’m am in love
Awesome!
Very nice. Thank you.
You're very welcome!
Looks amazing brother
Thank you! Cheers!
looks good, at first I thought that luke combs had a cooking series. y'all look a lot a like.
Thanks man, haha. I get that all the time on here, so funny 🤣
Man this is my new favorite bbq channel, I just got a pit boss and im a beginner. I followed this video and one of your rib videos and they both came out absolutely insane, looked almost exactly like the videos! Can’t wait to keep trying all the other stuff on the channel, what do you recommend I do next Ive done tri tip, chuck roast, pork ribs, chicken and jalapeño poppers?
Thanks for much for the kind words Jared! I really appreciate it! Sounds like a good time to do a pork butt or a brisket!
@@AshKickinBBQ yeah those are the bigs ones for sure, been doing some smaller stuff trying to get used to my pit boss and learn how to do this stuff. but I think you’re right, might be time to throw on a brisket and strap in for 10 hours or so!
@@jaredtrimnell6764 Have done three pork butts so far this summer. ALL three turned out fantabulous! Thank YOU, Darrin. Yours is my favorite channel! Oh, a friend of mine did some landscaping work for me. Said he did not want money so I made him a pork butt and he RAVED about it!!
Great vid. Thanks
Thank you so much for watching!
Awesome! I'm cooking one tonight! And I just purchased a 40lb bag of Apple Mash on Amazon which I'll try next time on some wings and thighs.
Awesome! Love the Apple Mash!
@@AshKickinBBQ I made Spatchcock Apple Mash chicken, unbelievable!
@@DtKnize awesome! They really are fantastic pellets!
Beautiful bird brother! 🔥 #pitbossnation
Thank you Ty! 🔥
I like to cut on one side of the spine only. After all the good pieces of the chicken ate. I boil down all of what is left including the spine. There is a lot of flavor in bones and meat in the spine. Makes very good chicken and noodles.
Nice, sounds delicious!
Yeah I d love to see a few videos if the leftovers becoming a meal. I usually don't let anyone see what I do with the carcus until its a finished dish. Lol. He said shred it? I m browsing trying to find someone cutting the furnished. I've lost my touch. Haviing trouble cutting off the wings.
Darrin killer job brother
Thank you James! I appreciate it buddy! 🔥
I didnt know luke comb can cook too. Talented man he is.
Lol!!
Nice cook, bro!
Thanks so much bro 🔥
Beautiful chicken! Can you post what you did with your cooking temperature adjustments and timeline, please?
Thank you! I ran at 250° for one hour, and then cranked it up to 325° until it hit 157° in the thickest part of the breast. I then sauced it, and dropped the temp to 300°, and pulled it after about 5 minutes, when the thickest part of the breast was approximately 163° and then let it rest where it climbed to about 165°-ish.
That looks amazing! I think I’m going to give this a go today! One thing I wanted to ask, how do you clean your broiler after use?
I just crank up the heat after I'm done for about 30 mins, and then scrape it when it gets cool. Works great!
@Ash Kickin' BBQ was gonna ask the same thing thank you!
Awesome video buddy. One question. What thermal pen do you recommend?
Looks good! I'm not sure I'd sacrifice crispy skin for color. Can always serve the sauce on the side.
But I'm a typical Texan 😂.
I appreciate you doing that video ………. last week I smoked five spatchcock yard pimps & they was wonderful tender, juicy, flavorful probably some of the best chicken I have ever smoked in my life but the only bad thing about it was you couldn’t eat the skin the skin was really really tough and I believe I know what I did from watching your video …….. first I let my chicken smoke for like three hours then I turned the heat up to 250temp at & let them cook until they reached the proper internal temperature ……….. Next time I will cook them at a higher temp
Yessir! That's will definitely help get that skin right brother
Beauty bird brotha 👌
Thank you Justin! Happy Friday bro! 🔥
Sorry it took so long for me to find your video, Been doing beef and pork on the 1600 1st. Keep up the great work.
How are you liking the 1600? Thanks for watching!
@@AshKickinBBQ I love it. Figured out how to add a baffle next to internal thermal prob so the probe's reading matches the main cooking area. I'd have grilled another chicken yesterday, BUT it was 3 degrees above zero, Fahrenheit, yeaterday. Love your passion and your channel!
Looking forward to trying this recipe. Do you have a whole bird in-spatchcocked method?
Hey Robert, I’m not sure what you mean brother. This was a whole bird that I spatchcocked. Can you elaborate please?
Man that bird looked great.
Hey thanks so much! I really appreciate it!
Awesome cook dude that color was perfect! A couple of questions... How do you get and install the firmware update you referenced to another commenter, and why do you use the elevated rack?
Thank you! I actually had to send my controller in to Pit Boss. And I use the elevated rack for easy transport and so I don't have to manhandle the bird.
Good looking bird
Thank you, I appreciate it!
Looks so tasty where can I get that seasoning
The dog was ready for some yardbird 😂
Haha, and she got some!
Nice cook! Where did you get the kitchen shears? I didn’t see the link in the description and they cut so well.
Amazon :)
I tried this method a couple weeks ago and it was great. My only qualm with it is that it came out with a rubbery skin. Anyway to tweak this same recipe to get crispy skin?
You might want to double check the temps in your cooker, this recipe should produce crispy skins prior to saucing. The sauce will indeed soften up the skin again tho.
This chicken looks amazing, I want to try it. How long did you cook from start to finish? Trying to plan dinner!
Thanks so much! It was about an 1:45 give order take 15 minutes. It will very by your smoker and size of bird.
I"m bout to do the samek Bluberry
Awesome!!
Fantastic video! With mad respect, may I ask a favor? In future videos, whenever you describe the steps, put text on the screen for a few seconds so a viewer can screenshot it. That saves us from taking notes. I'll be trying this one today on my little Pit Boss with local seasonings. Thanks for a very food job, I can't wait to taste it!
In my latest videos I’ve been step by step instructions in the descriptions.
@@AshKickinBBQ rawkin! Thanks, man. I'll be watching em.
Do you have a heat diffuser plate over your fire on the pit boss? I know traegers come with one but my pit boss didn’t and the middle is always way too hot
I do not have a diffuser plate over my firebox on this cooker 👍🏼
Have you tried leaving it in the fridge overnight or brining it? I hear that makes a big difference. I want to try one soon
I haven't yet, but it's on the list!
Nice bird! You look like Luke Combs bro!
Haha, thank you!
Your puppy sure came running when you cut it. Hope he got a taste!
Always my friend!!
excellent video and some really nice tips to turn bird sideways to protect the breast!! thank you!!!
Have you seen the one where filleted a ribcage out of it
I have indeed, I typically don’t feel the need to for at home. Just my opinion 🔥
Great job... that birds skin looked like it had liposuction lol
Lol!!
If I’m cooking 2 birds so would you use the same temp? 250 and then 325?
Yes, the amount doesn’t matter
Where did you get the temperature stickers for your pit boss ?
From Pit Boss
FYI: Only use kitchen shears that have metal that goes through the handle. I destroyed two pair of kitchen shears that had full plastic handles doing this.
Haha, this is true!
I was wondering can you post the temps and time in your video info? I love following a long and watching the videos, but if I forget to write it down.
Hi Joe, I will try to be more diligent in doing this. I’m often busy trying to get these up weekly, and sometimes it slips my mind. I get where you’re coming from, and I appreciate your support.
@@AshKickinBBQ oh no don't rush for me! just a suggestion! love the channel
@@joek1519 I appreciate any and all suggestions, and always take them into consideration, thank you so much for your kind words!
@@AshKickinBBQ I recently bought a pitboss navigator 850, never had a smoker in my life. so your videos are a huge help . think of bull in china shop and you get my experience in smoking stuff
Do you remember roughly how long your cook time was?
About 1 hour and 45 minutes, give it take 15. I give you the timeline in the video
Delicious looking yard pimp man.
Where do I find that tailgaters bbq party rub?
Link in the description
do you not like the controller probes paired with the app? why did you go with the other probes?
I like the thermoworks better because I know they’re accurate, and they’re the standard in professional kitchens. I find the controller probes to be less than accurate most times.
@@AshKickinBBQ I’ll keep that in mind!
When do you crank the heat up to crisp the skin?
The timeline is in the video.
The bird was at 250°F for 30 minutes, the bumped to 325°F for the remainder of the cook? Total cook time was 1.5 hours?
Approximately, your mileage will vary. I don't cook chicken based on time.
@@AshKickinBBQ I cook things by temp as well, but time has to be a factor so you know when dinner will be.
If I want this spicy buffalo what you recommend using
Buffalo seasoning and Buffalo sauce lol
@@AshKickinBBQ will I still get that glazed look
@@308sir possibly. Hard to say, I’ve never done it
Why did you put the bird opposite from the some stack?
Because the temp was more accurate on that side on that cooker
How did you get to 325 on the pitboss. Mine is 300 and 350
BTW, I'm doing your recipe right now on mine.
I have the Firmware update on my controller! Good luck with the cook, it’s one of my favorites!
So slow cook at 250 for an hour and then 350 for 45 min?
It’s 250° for an hour and then 325° until done. You can do 350° if you want.
Ok bbq looks amazing but at 9:38 second In the video do you see the black shadow on the right corner coming close to you? Did anyone see that? Or was there a dog in the room?
It’s my dog
@@AshKickinBBQ Jesus Christ thank you for that. This video went from amazing smoked meat to ghost adventures real quick 😂
Do you smoke with the drip pan thing shut or open ?
Always shut when smoking
Thank you new to this that helps!!!!