Jeff...I've been a member of smoking meat.com since it began. I mainly cure and cold smoke pork and beef, lamb and fish. I never realised how little I knew about hot smoking and BBQ. Thanks to you, everyone here in Germany thinks I'm a bbq king. Very few Germans know anything about BBQ... I guess you could say, I'm a BBQ missionary for Jeff's smoking meat.com. Seriously I refer my German friends to your site and newsletters. Thanks Jeff for your love of BBQ and sharing your knowledge. Brian Adelsheim Germany
Nicely done Jeff! I hope you are going to make many more videos in the future. I see a great meat smoking television show in the mix for you too. That would be great! I bought your your rubs and BBQ sauce recipes several years back and I use them all the time. I hate to say it, but my family likes yours better than mine, and they love mine. lol! I also have made many of the recipes you send to my emails. I have not had one turn out bad. Keep the videos coming and I'll keep watching!
Thanks for the video Jeff. I bought and use your rub recipe for 4 or 5 years now. Everybody loves it! You are my go to when I want to try smoking something new. I have done ribs, butts, tenderloins, wings and legs. Now I have to try this for the whole chicken and I just happen to have 2 in the freezer! Thank you for your newsletter and now videos!
Great video Jeff, I have been a subscriber to your email newsletter for several years and enjoy reading them and trying different recipes. I have done brined and butterflied turkeys and chickens for several years but have not seen the use of Mayo before this video and it is a great idea. I can't wait to smoke a chicken with this method. I also look forward to more videos, you are a natural!
Hey Jeff, I used your rub to smoke 4 turkey roasts over the holidays and everyone could not get enough. Thanks for considering those with diabetes and other dietary restrictions in your descriptions.
Jeff, Thanks for starting to using the video it puts it all together. Been using your rubs for a long time and love them! I have used a lot of your recipes and they always come out great! Thanks again.
Hey Jeff, good to see you on you tube. Been a fan for years and have bought your recipes and they are fabulous. You do great on all your smoking recipes. Thanks for sharing with us and looking forward to seeing more of your videos.
Well done video thanks Jeff. This video should be a compulsory watch for anyone who is just starting out smoking. Love your recipies and hints, keep them coming.
Great video Jeff hope there's plenty more to follow, My family all love your BBQ Sauce when I make it can't Beat that crunch of garlic in it, All the best from Wales.
Thanks Jeff, I see now how easy it is to spatchcock a whole chicken. Will def try it, you are the best "smoking" teacher, thanks for your dedication to teaching the art. By the way, I use a chopstick to loosen the skin so I can get the rub under it.
Awesome video! Great to see it vs read it. Keep them coming. Been a forum member for many, many years and have tried tons of your recipes. Thanks for all the tips and expertise over the years! My friends actually think I know what I'm doing ;) Cheers
HI Jeff, I bought your rubs and sauce recipes quite a few years ago and always look forward to your recipes hitting my inbox. I've enjoyed your web site for many years and just subscribed. Great video!
I receive you new letters and have never seen anything about videos. If this is your first don't let it be your last. Great job. Never would have thought of Mayo going with chicken. I guess now I will have to order your rub and try it. When spatching a chicken or turkey I use a sharp butcher knife. Easier on the fingers. Hope there is more videos to come. Thanks for the video Jeff
Hey Jeff! Bought your rub & bbq sauce recipes a couple of years ago and have never regretted it!! Love your website and recipes and will subscribe to the RUclips Channel. Question/suggestion - we *always* brine a chicken first - adds a level of moisture that's unbeatable :) (especially for those of us who like the breast but not DRY breast). We follow your recipe (more or less) 1 cup each of Kosher salt and sugar (we use organic brown sugar for this) in a gallon of water and place the bird and brine in a 2.5 gallon Ziplock bag for a couple of hours ... mmm, mmm, MMM!! We spatchcocked an organic turkey a year or so ago and it was rockin'!! Saw another commenter suggest that you mention food safety and saw your response of doing other videos featuring this topic, but honestly - especially with chicken - it would be a good way to reduce your Liability exposure (cuz we wanna keep you around, bro!). Wishing we could have the 'collection' of smokers you mention, for now we're enjoying GREAT results from our Weber Kettle. Peace, Joseph
I have been following you for many years. My only complaint is that I bought your book on Amazon thinking the recipes for your rubs would be in it.. THEY ARE NOT.. Wasn't going to spend more $$$ so I came up with my own. Glad you are doing videos now.
Greg.. by the time the book was published, lots of people had already purchased the recipes so we decided that it was best if they were kept as a stand-alone item. Congrats on making your own.. ultimately, making your own rubs and sauce is something that everyone should try in my opinion. You can really make it your own that way ;-) We also have both rubs and the barbecue sauce in a bottle now if you ever want to give those a try. Check them out at thinbluefoods.com/collections/all
JEFF, FIRST TIME I'VE SEEN YOU IN PERSON. BEEN USER OF YOUR RUBS FOR THE PAST 4 YEARS AND EVERYONE IN OUR FAMILY SWEARS BY YOUR RECIPES AND RUBS IN MY SMOKING EFFORTS. VIDEO WAS REALLY GOOD AS YOU CAN SEE EXACTLY HOW TO "PROCESS" YOU INSTRUCTIONS. LOOKING FORWARD TO FUTURE VIDEO PRESENTATIONS AND WISH YOU ALL THE BEST IN THE NEW YEAR!
I've heard a hundred times, from a hundred sources, how "easy" it is to spatchcock poultry but this is the first time I've actually seen it. I believe I'll give 'er a whirl. Thanks, Jeff.
Muriel, we are in about 15 stores across the country including many of the Scheels stores up north. Here's a page that lists all of the stores we are in: thinbluefoods.com/pages/store-locator
Great Video, I have used your rub and recipes for years. May I suggest that you talk about or demonstrate the sanitation measures that you take especially when handling poultry. Hand washing, cleaning needed especially on wooden cutting boards. Looking forward to more great videos and recipes.
Steve, Great suggestions! I have it planned to handle some of these niche topics such as equipment, food safety, brining, etc. in separate videos down the road.
Jeff, I appreciate the video and have "Butterflied" chickens and turkeys for a while now. I like it better than just sitting the bird on the grill. My only suggestion though is to save the backbone for use in making chicken stock for rice, noodles, soups, etc. My wife takes it and freezes it until she has enough for the stock pot. Also, if one lives near the coast, the backbone would be good bait for crabbing.
Great video Jeff!! This is a great addition to all of the emails that I’ve been saving. I’m hoping that 2020 gives me more time on the smoker than 2019 and hopefully I’ll be able to try some of your wonderful recipes like this one. Good luck and keep those videos coming!! Thanks
Great vid, nice edit too. Butterfly chicken and turkey is so much easier to cook. Quicker too. Look forward to seeing more. Have had your book, rub recipes and emails for years, always enjoy them. Great stuff. Off to hit that subscribe button now :)
Awesome ! you are really doing a great Job telling all of us about how to smoke ! I am a subscriber and have bought your receipts love your emails !! keep up the Great work !!
Hey Jeff, do you have a recipe for a brine to do a moose prime rib roast? That chicken looks amazing by the way. Love your recipes. I have your book. Keep them coming!
I have not had the privilege of cooking any moose so far however, as with most wild game, it tends to be leaner than your domesticated animals such as beef. I typically use only coarse kosher salt to dry brine beef and wild game and this is what I would do for things like moose as well. Figure on applying about ½ teaspoon of coarse kosher salt per pound of meat. Apply to the top side and let it sit for about 2-3 hours. If the meat is thicker than about 1 inch, flip it over and dry brine the other side in the same way. When dry brining, the salt pulls juices from the meat to the surface. The juice mixes with the salt and is then reabsorbed back into the meat again. If you do want to liquid brine, I would just use a basic brine for the first time.. 1 gallon of cold water and 1 cup of coarse kosher salt. Mix until the salt is dissolved. Be sure to refrigerate well during the brining process.
Great Stuff Jeff. I use your receipt's all the time-all friends think I am a genius on the smoker!! LOL Will certainly try this.. BTW I use this rub and mayo mixture on Christmas smoked turkey. Wow good stuff.
Yes.. if your smoker won't reach 275°F F then it'll just take a little longer to get there. Make sure you are using a thermometer and don't call it done until it reaches at least 165°F in the thickest part of the breast and thigh.
Thanks for the video! Made me hungry!!! What did you baste the chickens with while they were cooking? How often did you baste them? Should you let the chicken rest before cutting into it?
I basted the chickens with 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all) several times during the cooking process or just when and if the skin started looking dry. I usually recommend letting the birds rest under tented foil for about 10-15 minutes at least. A little longer doesn't hurt if you have the time.
Great video! Love the emails and this is an awesome complememt to those. Also wondered about the basting...I am guessing it is your bbq sauce maybe thinned down with something?
@@tulsajeff Thanks for the reply...I would have been doing it wrong! Love your rubs and sauce by the way. I tweaked a bit for our taste as we like things just a bit sweeter, but everyone loves coming over to our house when I smoke now. Your recipes are very easy and taste great. We don't buy any store bought bbq sauce or rubs anymore.
Jeff im new to smoking meat. Im looking to upgrade my smoker. I understand you like pellet smoker. What one do you use? Is there another yould recommend? Im a disabled veteran and im really enjoying this as a hobby im able to do! Thank you ive enjoyed almost all your videos. I have a few more to go
Great video. Always easier when one can get a visual. Saw smoke coming out of pellet grill. Curious what you were smoking there. Also, you never said what you were basing the chicken with?
Robert, what was smoking in the pellet grill happens to be the subject matter for one of the next videos to be released. You will find out about that soon 😉 The baste was simply 1 stick of melted butter mixed with 2 TBS of Jeff's original rub. I use this mixture as a baste on a lot of things.
Jeff nice video, no razzle dazzle, just simple information for the average user and no annoying soundtrack. Do you apply the BBQ Sauce in like the last half hour? I saw it being applied but no mention in the video.
The baste was one stick of butter mixed with 2 tablespoons of Jeff’s original rub. I use that baste on a lot of different meats while I’m cooking to keep the meat from drying out.
Great job, Jeff. I love the new video format. Bought your rub recipes years ago and love all of them. I’m definitely going to give this a try; looks pretty easy and I’m betting the results will be much better than my standard “Beer Can Chicken”. One question: What were you basting with and how often?
Lou, Thank you! I used pecan on these.. it's one of my favorite woods and you'll see me use it often on a lot of different things. The baste I used was 1 stick of melted butter mixed with 2 TBS of my original rub (thinbluefoods.com/collections/all). I basted a couple of times when the outside of the chicken looked like it could use a little moisture.
Jim, I think it may burn the outside if you left it there the entire time but you can probably get by with cranking the heat up for part of it and just keep a really close eye on it.
Hey Jeff...been using your recipes for years....really nice to finally see some vids on the smokes! Just a question/suggestion...what was the mop you used here? I assume it was a concoction of the rub but that would be a good thing to talk about in your vids....details count when you do stuff (easy to miss when your doing these video things) Great stuff....keep em comin!!!
David, you are correct... It is 1 stick of melted butter and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all). I only apply that a couple of times during the cook or whenever it starts looking a little dry. Smoke particles stick to wet surfaces better than dry so not only does it add flavor and moisturize the chicken, it prepares a surface for taking on more smoke flavor. I use this basic mop for a LOT of things when I am cooking and it never disappoints;-)
Jeff - what are your thoughts on removing the skin before cooking. It would seem that the skin prevents a lot of the rub flavoring from getting into the meat. I have a camp chef woodwind.
Phil, I try to get a lot of that rub mixture up under the skin for that exact reason. With chicken, the skin does a great job of keeping the meat from drying out while still allowing the smoke to penetrate. You could certainly remove the skin to get more rub in direct contact but you'd want to be diligent about spritzing/mopping with melted butter every 30 minutes or so to make sure the meat stays moist and doesn't dry out. Same goes with boneless skinless chicken breasts, chicken thighs, etc. and keeping them moist during the cook. My favorite way to do this is by using melted butter with a couple TBS of my favorite low-salt rub as seen at www.smoking-meat.com/jeffs-butter-and-rub-mop-sauce Great question and thought provoking as we cook our way to chicken nirvana!😁 How are you liking that Woodwind?
@@tulsajeff Hi Jeff - Thank you for your reply. l love my Woodwind. As far as I am concerned it has to be the best pellet smoker on the market with all of its features. I also love everything that you do. You are my smoking guru. I rely on your recipes and videos for everything that I smoke. I have some baby backs on the smoker right now. Keep up the great work!!!
Jeff, Great video, showed everything needed to smoke this way. Just bought a Camp Chef and found it smoked a 14# turkey in only three hours at the suggested temp. Additionally, smoked two racks of baby backs and three beef short ribs at recommended temp and could not complete the 3,2,1 method as all of the meat fell off the bones prior to the sixth hour. During hours four and five I inclosed in foil after adding some Honey Bourbon. Taste was fantastic but time was off. Before I contact camp Chef would you have any ideas? Thanks, in advance, Ed
Ed, Thank you! I assume if you have the camp chef smoker set to 225°F, the smoker is "showing" on the controller screen that it is at least within 15-20°F of that? Sounds like there might be a problem with your temperature sensor inside the smoker and the temperature it is sending to the controller. I would definitely contact Camp Chef and see if they can do some troubleshooting with you. They are open Monday through Thursday and you can contact them by phone at 1-800-650-2433 or email support@campchef.com.
I am using 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all). I have added this in the description below the video.
Wow! This looks delicious! I have a cpl questions...Does it hamper your cook time to keep opening the lid to check it, and what were you using to baste the chicken while it was cooking? Also, what kind of meat thermometer do you use?
I don't recommend opening the lid any more often than necessary since it does add a small amount of time to the cook each time however, when making a video it's more about the video and getting great shots so it's going to be open a little more often than normal. Having said that, the Hasty Bake smoker and grill (www.hastybake.com) I am using recovers quickly so it's really not as big of an issue as it would be on some units that take a long time to recover their heat after a lid open. The baste I am using was a stick of melted butter and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all). I use a Thermapen for checking temperature since it reads in about 2 seconds.. you can check out this amazing tool at smoking-meat.com/thermapen
Doug, I grew up in NC and Miracle Whip was the only "mayo" in the fridge. You can definitely use it in place of the Dukes mayo for this recipe. A few other things that work well are mustard, vegetable oil, zesty Italian dressing, molasses, honey, barbecue sauce, etc. and the list goes on and on.
A lot of times there's a keel bone........... so, how often is it missing? Just curious. And you didn't say anything about the sauce you basted with at the end. I had plans to smoke a couple roasters today that the wife just brought home per my request. Then I go down to my computer an found your e-mail that led me here. Just seemed prophetic so I'm going to do it your way. I'll come back and report later today after we eat.
"a lot of times" is the oklahoma way of saying it's always there if you care to mess with it😀 The glaze was just some melted butter mixed with rub.. the exact proportions I used is listed just under the video in the description. Let me know how your birds turned out.
@@tulsajeff They turned out great. I was actually surprised how moist and tender they were. The wife and I both liked the flavor of the rub with the smoke, I used mesquite. For the rub/coat sauce I used 2T of Texas rub in one cup of mayo. That's all I had, I was thinking about running up to the store for more mayo but it actually was enough for both 6 lb. birds. So thanks for the recipe, I will be doing this again. And by the way, I'm used to cutting up chickens for my dog so I just gave the keel bone a quick chop with the knife and they folded right over. 😀
You said "How to Smoke Chicken"......but looks like you used a bar b q grill and not a smoker. Did you use a grill or smoker ? If using a smoker, how long do I need to leave it on a charcoal / water pan smoker ? Thanks.
Jerre, I used the Hasty Bake smoker and grill for these chickens. You can set it up for low and slow with indirect heat or screaming hot direct heat depending on your needs. The company gave me a Legacy model to use last March and it's been a load of fun! You can check out this grill further at www.hastybake.com if you are interested and I am proud to say that they are designed and manufactured right here in my home town of Tulsa, OK since 1948.
@@tulsajeff Okay, Jeff. Thanks. Doing a chicken like you did in this video, how long would you guess it would take to smoke a chicken on my regular smoker....which is a charcoal / water pan smoker ? Thanks.
This has been added to the description area below the video.. it's 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
I bet you were only using a single right earbud - I found the same thing, but I heard faint talking. Seems that the voice track is on the LEFT channel...
Jeff...I've been a member of smoking meat.com since it began. I mainly cure and cold smoke pork and beef, lamb and fish. I never realised how little I knew about hot smoking and BBQ. Thanks to you, everyone here in Germany thinks I'm a bbq king. Very few Germans know anything about BBQ... I guess you could say, I'm a BBQ missionary for Jeff's smoking meat.com. Seriously I refer my German friends to your site and newsletters. Thanks Jeff for your love of BBQ and sharing your knowledge. Brian Adelsheim Germany
NUM, I'm already hungry and it's only 11 AM! Thanks Jeff!
Jeff these videos make your recipes so much easier to understand for us new in the smoking of meats. Thanks
Your kitchen is a dream, Jeff 👍👍
Thank you, Lynn! I feel blessed to have a beautiful and useful kitchen.. I've had some in past years that weren't so great😀
Great video. You always have the best videos and recipes. Keep them coming and keep smoking!
Thanks Jeff ,cant wait to give this chicken recipe a try!
Hi Jeff bought your rubs , best decision ever ,thanks . Love your recipes.
I have been subscribed to your site for many years now and have enjoyed all your recipes immensely. Glad I found you on RUclips! All the best!
Very good job with hour presentation. You do an Excellent job with your demonstration.Thank you.
Nicely done Jeff! I hope you are going to make many more videos in the future. I see a great meat smoking television show in the mix for you too. That would be great! I bought your your rubs and BBQ sauce recipes several years back and I use them all the time. I hate to say it, but my family likes yours better than mine, and they love mine. lol! I also have made many of the recipes you send to my emails. I have not had one turn out bad. Keep the videos coming and I'll keep watching!
Thanks for the video Jeff. I bought and use your rub recipe for 4 or 5 years now. Everybody loves it! You are my go to when I want to try smoking something new. I have done ribs, butts, tenderloins, wings and legs. Now I have to try this for the whole chicken and I just happen to have 2 in the freezer! Thank you for your newsletter and now videos!
John, sounds like you are primed and ready to go.. let me know how it goes!
Great Video Jeff! Been using your rub and sauce recipes for the last 7-8 years and I ALWAYS get compliments on my BBQ! thanks for the great content!
Thanks Jeff! Great addition to what is already an excellent resource for those of us not as educated in the smoking arena!
Great video Jeff, I have been a subscriber to your email newsletter for several years and enjoy reading them and trying different recipes. I have done brined and butterflied turkeys and chickens for several years but have not seen the use of Mayo before this video and it is a great idea. I can't wait to smoke a chicken with this method. I also look forward to more videos, you are a natural!
Been using your recipes and rubs for years , I cant thank you enough ! Great to see you on RUclips.
Hey Jeff, I used your rub to smoke 4 turkey roasts over the holidays and everyone could not get enough. Thanks for considering those with diabetes and other dietary restrictions in your descriptions.
Jeff, Thanks for starting to using the video it puts it all together. Been using your rubs for a long time and love them! I have used a lot of your recipes and they always come out great! Thanks again.
Hey Jeff, good to see you on you tube. Been a fan for years and have bought your recipes and they are fabulous. You do great on all your smoking recipes. Thanks for sharing with us and looking forward to seeing more of your videos.
Well done video thanks Jeff. This video should be a compulsory watch for anyone who is just starting out smoking. Love your recipies and hints, keep them coming.
Great video Jeff hope there's plenty more to follow,
My family all love your BBQ Sauce when I make it can't
Beat that crunch of garlic in it,
All the best from Wales.
Never done a spatchcock chicken, but will definitely try soon. Thanks Jeff
Thank you, Jeff, for taking the time to make this video! Well done!
Nice job! Been following almost 10 years. Keep the videos coming!! Great complimentary to the emails.
Thanks Jeff, I see now how easy it is to spatchcock a whole chicken. Will def try it, you are the best "smoking" teacher, thanks for your dedication to teaching the art.
By the way, I use a chopstick to loosen the skin so I can get the rub under it.
Raf, great tip on the chopsticks.. thank you!
Awesome instructional video Jeff. I hope to see more!!!
Awesome video! Great to see it vs read it. Keep them coming. Been a forum member for many, many years and have tried tons of your recipes. Thanks for all the tips and expertise over the years! My friends actually think I know what I'm doing ;) Cheers
Looking forward to more videos. Of smoking meats, and reviews of those smokers your using. Vid is so much better than written reviews.
Jeff, Thank you. Video is great and your rubs and fantastic.
HI Jeff, I bought your rubs and sauce recipes quite a few years ago and always look forward to your recipes hitting my inbox. I've enjoyed your web site for many years and just subscribed. Great video!
Great, something else to try. thank for all the tips Jeff.
I receive you new letters and have never seen anything about videos. If this is your first don't let it be your last. Great job. Never would have thought of Mayo going with chicken. I guess now I will have to order your rub and try it. When spatching a chicken or turkey I use a sharp butcher knife. Easier on the fingers. Hope there is more videos to come.
Thanks for the video Jeff
Hey Jeff! Bought your rub & bbq sauce recipes a couple of years ago and have never regretted it!! Love your website and recipes and will subscribe to the RUclips Channel. Question/suggestion - we *always* brine a chicken first - adds a level of moisture that's unbeatable :) (especially for those of us who like the breast but not DRY breast). We follow your recipe (more or less) 1 cup each of Kosher salt and sugar (we use organic brown sugar for this) in a gallon of water and place the bird and brine in a 2.5 gallon Ziplock bag for a couple of hours ... mmm, mmm, MMM!! We spatchcocked an organic turkey a year or so ago and it was rockin'!!
Saw another commenter suggest that you mention food safety and saw your response of doing other videos featuring this topic, but honestly - especially with chicken - it would be a good way to reduce your Liability exposure (cuz we wanna keep you around, bro!).
Wishing we could have the 'collection' of smokers you mention, for now we're enjoying GREAT results from our Weber Kettle.
Peace, Joseph
Great Video
thanks for all the smoking info jeff. My friends all LOVE my cooking, thanks to you!
Love your info and rubs, glad to see the vdeos! Nice job.
I have been following you for many years. My only complaint is that I bought your book on Amazon thinking the recipes for your rubs would be in it.. THEY ARE NOT.. Wasn't going to spend more $$$ so I came up with my own. Glad you are doing videos now.
Greg.. by the time the book was published, lots of people had already purchased the recipes so we decided that it was best if they were kept as a stand-alone item.
Congrats on making your own.. ultimately, making your own rubs and sauce is something that everyone should try in my opinion. You can really make it your own that way ;-)
We also have both rubs and the barbecue sauce in a bottle now if you ever want to give those a try. Check them out at thinbluefoods.com/collections/all
Good job Jeff!! Love me some Okie boy doing some really good smoking!!! Keep it up
I like the ark color of these chicks Jeff. Never tried mixing the rub with mayo. Guess I'll have to give this technique a try. Thanks.
Mayo works great due to the fact that's it's basically oil and egg. Give it a try and I think you'll love it!
Great video, I've got 4 chickens I'm cooking later this week. I am definitely gonna butterfly them. Thanks:)
Thank you, Byron! Let me know how it goes!
JEFF, FIRST TIME I'VE SEEN YOU IN PERSON. BEEN USER OF YOUR RUBS FOR THE PAST 4 YEARS AND EVERYONE IN OUR FAMILY SWEARS BY YOUR RECIPES AND RUBS IN MY SMOKING EFFORTS. VIDEO WAS REALLY GOOD AS YOU CAN SEE EXACTLY HOW TO "PROCESS" YOU INSTRUCTIONS. LOOKING FORWARD TO FUTURE VIDEO PRESENTATIONS AND WISH YOU ALL THE BEST IN THE NEW YEAR!
I've heard a hundred times, from a hundred sources, how "easy" it is to spatchcock poultry but this is the first time I've actually seen it. I believe I'll give 'er a whirl. Thanks, Jeff.
Go for it, Dan! Use good, sharp kitchen shears and remember that it does not have to be perfect;-)
Me too. I have to do this.
I did a Turkey like this for Christmas...AWESOME
Great looking Chicken Jeff. Well done
Thank you, sir!
I love every thing Jeff does. I;ve done chicken this way before and it comes out GREAT sooooTastey !!!!!
OMG Jeff thanks for the video!!!!!! Keep them coming!!!!
Great video Jeff! Keep'em coming!
Thanks for sharing the video! Would be great to see more demonstrations. Love the book too!!
I have used your rubs and suggestions for several years now. really like the videos looking forward to more
Great video Jeff! You need to make more. Going to give this a try as you have definitely shown how easy it will be to try something new. Thanks!!
I can see Jeff becoming the next Ree Drummond (Pioneer Woman) of the BBQ world, nice job Jeff! keep them coming.
Thank you, Brad!
can you buy your rub tn supermarkets . can you buy your rub in stores muriel jones
Muriel, we are in about 15 stores across the country including many of the Scheels stores up north. Here's a page that lists all of the stores we are in: thinbluefoods.com/pages/store-locator
Hi Jeff. I’m an avid viewer. Thank you for this recipe. I can’t wait to try it. FYI, I think this process is called “spatchcocking”.
You are correct.. butterfly = spatchcock.
Great Video, I have used your rub and recipes for years. May I suggest that you talk about or demonstrate the sanitation measures that you take especially when handling poultry. Hand washing, cleaning needed especially on wooden cutting boards. Looking forward to more great videos and recipes.
Steve, Great suggestions! I have it planned to handle some of these niche topics such as equipment, food safety, brining, etc. in separate videos down the road.
Jeff, I appreciate the video and have "Butterflied" chickens and turkeys for a while now. I like it better than just sitting the bird on the grill. My only suggestion though is to save the backbone for use in making chicken stock for rice, noodles, soups, etc. My wife takes it and freezes it until she has enough for the stock pot. Also, if one lives near the coast, the backbone would be good bait for crabbing.
Great tip on using the backbone.. thank you!
Great video Jeff!! This is a great addition to all of the emails that I’ve been saving.
I’m hoping that 2020 gives me more time on the smoker than 2019 and hopefully I’ll be able to try some of your wonderful recipes like this one. Good luck and keep those videos coming!! Thanks
Great vid, nice edit too. Butterfly chicken and turkey is so much easier to cook. Quicker too. Look forward to seeing more. Have had your book, rub recipes and emails for years, always enjoy them. Great stuff. Off to hit that subscribe button now :)
Great, something else for me to try. I appreciate what you do. My "go to" for smoking. Thanks
Thanks for the Video Jeff I can't wait to see more. on a side note every time I grill its raining here. lol
Looked good Jeff. Keep up the good cooking. I really like your recipes. It was a treat to be able to see the process not just read about it.
Awesome ! you are really doing a great Job telling all of us about how to smoke ! I am a subscriber and have bought your receipts love your emails !! keep up the Great work !!
Enjoyed the video. Keep 'em coming!!
Looks good. Keep the videos coming.
Hey Jeff, do you have a recipe for a brine to do a moose prime rib roast? That chicken looks amazing by the way. Love your recipes. I have your book. Keep them coming!
I have not had the privilege of cooking any moose so far however, as with most wild game, it tends to be leaner than your domesticated animals such as beef. I typically use only coarse kosher salt to dry brine beef and wild game and this is what I would do for things like moose as well.
Figure on applying about ½ teaspoon of coarse kosher salt per pound of meat. Apply to the top side and let it sit for about 2-3 hours. If the meat is thicker than about 1 inch, flip it over and dry brine the other side in the same way.
When dry brining, the salt pulls juices from the meat to the surface. The juice mixes with the salt and is then reabsorbed back into the meat again.
If you do want to liquid brine, I would just use a basic brine for the first time.. 1 gallon of cold water and 1 cup of coarse kosher salt. Mix until the salt is dissolved. Be sure to refrigerate well during the brining process.
I may have to try some of them spices you sell
Well, the bottle has your name on it so it has to be pretty good ;-)
Great Stuff Jeff. I use your receipt's all the time-all friends think I am a genius on the smoker!! LOL Will certainly try this.. BTW I use this rub and mayo mixture on Christmas smoked turkey.
Wow good stuff.
My smoker only goes to 250. Just go 2.5 hours or so? What were you using for your baste? Great video - thank you!
I should have read downline. Baste - 1 stick of butter and 2 TBLS rub.
Yes.. if your smoker won't reach 275°F F then it'll just take a little longer to get there. Make sure you are using a thermometer and don't call it done until it reaches at least 165°F in the thickest part of the breast and thigh.
Thats an informative video Jeff, thanks. Nice to see how it's done rather than just reading.
Thanks for the video! Made me hungry!!! What did you baste the chickens with while they were cooking? How often did you baste them? Should you let the chicken rest before cutting into it?
I basted the chickens with 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all) several times during the cooking process or just when and if the skin started looking dry.
I usually recommend letting the birds rest under tented foil for about 10-15 minutes at least. A little longer doesn't hurt if you have the time.
Great video! Love the emails and this is an awesome complememt to those. Also wondered about the basting...I am guessing it is your bbq sauce maybe thinned down with something?
1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
@@tulsajeff Thanks for the reply...I would have been doing it wrong! Love your rubs and sauce by the way. I tweaked a bit for our taste as we like things just a bit sweeter, but everyone loves coming over to our house when I smoke now. Your recipes are very easy and taste great. We don't buy any store bought bbq sauce or rubs anymore.
Really enjoyed the video but would like to know what you basted the birds with...
Thank you!. The baste was 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
Jeff im new to smoking meat. Im looking to upgrade my smoker. I understand you like pellet smoker. What one do you use? Is there another yould recommend? Im a disabled veteran and im really enjoying this as a hobby im able to do! Thank you ive enjoyed almost all your videos. I have a few more to go
Great video. Always easier when one can get a visual. Saw smoke coming out of pellet grill. Curious what you were smoking there. Also, you never said what you were basing the chicken with?
Robert, what was smoking in the pellet grill happens to be the subject matter for one of the next videos to be released. You will find out about that soon 😉
The baste was simply 1 stick of melted butter mixed with 2 TBS of Jeff's original rub. I use this mixture as a baste on a lot of things.
Jeff nice video, no razzle dazzle, just simple information for the average user and no annoying soundtrack. Do you apply the BBQ Sauce in like the last half hour? I saw it being applied but no mention in the video.
Thanks Jeff, what was the sauce you put on the chicken during the cooking?
The baste was one stick of butter mixed with 2 tablespoons of Jeff’s original rub. I use that baste on a lot of different meats while I’m cooking to keep the meat from drying out.
Great job, Jeff. I love the new video format. Bought your rub recipes years ago and love all of them. I’m definitely going to give this a try; looks pretty easy and I’m betting the results will be much better than my standard “Beer Can Chicken”.
One question: What were you basting with and how often?
Thank you, Michael!
For the basting, I used 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
I been waiting for you to do you tube for a long time
Kenneth, I figured it's now or never ;-) I have some great content planned so stay tuned!
Nice!
Looks delish. I will be trying this soon. What kind of wood do recommend? I saw you added sauce, how often? My mouth is watering.
Lou,
Thank you!
I used pecan on these.. it's one of my favorite woods and you'll see me use it often on a lot of different things.
The baste I used was 1 stick of melted butter mixed with 2 TBS of my original rub (thinbluefoods.com/collections/all).
I basted a couple of times when the outside of the chicken looked like it could use a little moisture.
Nice video. What sauce were you basting with?
Thank you, Greg! That was 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
Increasing the temperature to 350 -375 burn the mayo mixture?
Jim, I think it may burn the outside if you left it there the entire time but you can probably get by with cranking the heat up for part of it and just keep a really close eye on it.
Hey Jeff...been using your recipes for years....really nice to finally see some vids on the smokes! Just a question/suggestion...what was the mop you used here? I assume it was a concoction of the rub but that would be a good thing to talk about in your vids....details count when you do stuff (easy to miss when your doing these video things) Great stuff....keep em comin!!!
same question about the mop
What did you use when you basted the chickens? Was that just melted butter? And did you just baste it one time or several times?
David, you are correct... It is 1 stick of melted butter and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all). I only apply that a couple of times during the cook or whenever it starts looking a little dry.
Smoke particles stick to wet surfaces better than dry so not only does it add flavor and moisturize the chicken, it prepares a surface for taking on more smoke flavor.
I use this basic mop for a LOT of things when I am cooking and it never disappoints;-)
Jeff - what are your thoughts on removing the skin before cooking. It would seem that the skin prevents a lot of the rub flavoring from getting into the meat. I have a camp chef woodwind.
Phil,
I try to get a lot of that rub mixture up under the skin for that exact reason.
With chicken, the skin does a great job of keeping the meat from drying out while still allowing the smoke to penetrate.
You could certainly remove the skin to get more rub in direct contact but you'd want to be diligent about spritzing/mopping with melted butter every 30 minutes or so to make sure the meat stays moist and doesn't dry out.
Same goes with boneless skinless chicken breasts, chicken thighs, etc. and keeping them moist during the cook.
My favorite way to do this is by using melted butter with a couple TBS of my favorite low-salt rub as seen at www.smoking-meat.com/jeffs-butter-and-rub-mop-sauce
Great question and thought provoking as we cook our way to chicken nirvana!😁
How are you liking that Woodwind?
@@tulsajeff Hi Jeff - Thank you for your reply. l love my Woodwind. As far as I am concerned it has to be the best pellet smoker on the market with all of its features. I also love everything that you do. You are my smoking guru. I rely on your recipes and videos for everything that I smoke. I have some baby backs on the smoker right now. Keep up the great work!!!
Looks great but what did you baste the chicken with when it was on the smoker?
1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
Jeff,
Great video, showed everything needed to smoke this way. Just bought a Camp Chef and found it smoked a 14# turkey in only three hours at the suggested temp. Additionally, smoked two racks of baby backs and three beef short ribs at recommended temp and could not complete the 3,2,1 method as all of the meat fell off the bones prior to the sixth hour. During hours four and five I inclosed in foil after adding some Honey Bourbon. Taste was fantastic but time was off. Before I contact camp Chef would you have any ideas?
Thanks, in advance, Ed
Ed,
Thank you!
I assume if you have the camp chef smoker set to 225°F, the smoker is "showing" on the controller screen that it is at least within 15-20°F of that?
Sounds like there might be a problem with your temperature sensor inside the smoker and the temperature it is sending to the controller.
I would definitely contact Camp Chef and see if they can do some troubleshooting with you.
They are open Monday through Thursday and you can contact them by phone at 1-800-650-2433 or email support@campchef.com.
John Lukach Great video. Have you book and all of your email recipies. Are you planning to do any on the smokers that you use? That would be helpful.
John, Thank you! I do plan to cover some of my equipment in future videos.
Jeff, what was the stuff you basted it with?
The baste consisted of 1 stick of butter and 2 TBS of Jeff's rub (thinbluefoods.com/collections/all)
what were you using for mop sauce while smoking.
I am using 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all). I have added this in the description below the video.
Wow! This looks delicious! I have a cpl questions...Does it hamper your cook time to keep opening the lid to check it, and what were you using to baste the chicken while it was cooking? Also, what kind of meat thermometer do you use?
I don't recommend opening the lid any more often than necessary since it does add a small amount of time to the cook each time however, when making a video it's more about the video and getting great shots so it's going to be open a little more often than normal.
Having said that, the Hasty Bake smoker and grill (www.hastybake.com) I am using recovers quickly so it's really not as big of an issue as it would be on some units that take a long time to recover their heat after a lid open.
The baste I am using was a stick of melted butter and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all).
I use a Thermapen for checking temperature since it reads in about 2 seconds.. you can check out this amazing tool at smoking-meat.com/thermapen
thanks for the video. have you used Miracle Whip or Mustard for this? I really don't like Mayonnaise.
Doug, I grew up in NC and Miracle Whip was the only "mayo" in the fridge. You can definitely use it in place of the Dukes mayo for this recipe.
A few other things that work well are mustard, vegetable oil, zesty Italian dressing, molasses, honey, barbecue sauce, etc. and the list goes on and on.
@@tulsajeff I just got a mes new gen smoker. i need to get the finishing kit to be able to brown stuff.
A lot of times there's a keel bone........... so, how often is it missing? Just curious. And you didn't say anything about the sauce you basted with at the end. I had plans to smoke a couple roasters today that the wife just brought home per my request. Then I go down to my computer an found your e-mail that led me here. Just seemed prophetic so I'm going to do it your way. I'll come back and report later today after we eat.
"a lot of times" is the oklahoma way of saying it's always there if you care to mess with it😀
The glaze was just some melted butter mixed with rub.. the exact proportions I used is listed just under the video in the description.
Let me know how your birds turned out.
@@tulsajeff They turned out great. I was actually surprised how moist and tender they were. The wife and I both liked the flavor of the rub with the smoke, I used mesquite. For the rub/coat sauce I used 2T of Texas rub in one cup of mayo. That's all I had, I was thinking about running up to the store for more mayo but it actually was enough for both 6 lb. birds. So thanks for the recipe, I will be doing this again. And by the way, I'm used to cutting up chickens for my dog so I just gave the keel bone a quick chop with the knife and they folded right over. 😀
Is it advisable to let the bird rest for 20 minutes before carving?
Yes, I recommend letting it rest tented under foil for about 10-15 minutes if possible.
Was the skin bite through?
Dave, The skin had a good bite through and was a pleasure to eat. Cooking it hotter at 275°F did the trick.
What did you baste it with?
1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
You said "How to Smoke Chicken"......but looks like you used a bar b q grill and not a smoker. Did you use a grill or smoker ? If using a smoker, how long do I need to leave it on a charcoal / water pan smoker ? Thanks.
Jerre, I used the Hasty Bake smoker and grill for these chickens. You can set it up for low and slow with indirect heat or screaming hot direct heat depending on your needs.
The company gave me a Legacy model to use last March and it's been a load of fun!
You can check out this grill further at www.hastybake.com if you are interested and I am proud to say that they are designed and manufactured right here in my home town of Tulsa, OK since 1948.
@@tulsajeff Okay, Jeff. Thanks. Doing a chicken like you did in this video, how long would you guess it would take to smoke a chicken on my regular smoker....which is a charcoal / water pan smoker ? Thanks.
Jerre, if you are maintaining regular smoker temperatures of around 225°F then you are looking at about 3 1/2 to 4 hours most likely.
@@tulsajeff Okay. Thanks, Jeff.
I read down after posting my request and found my answer.
Liked the video, b ut you basted the chicken several times and you didn't describe your basting mixture recipe.
This has been added to the description area below the video.. it's 1 stick of real butter (melted) and 2 TBS of Jeff's original rub (thinbluefoods.com/collections/all)
@@tulsajeff Had sane question. Glad I scrolled down first. Good job on the video Jeff!
I use a rubber spatula between the breast and the skin covering the breast to separate the two without ripping the skin. Works slick!!!
Great tip.. thank you!
use a Tri pod for your camera.
I hope this comment is taken as constructive… The music is a distraction.
Very fine looking Chicken. And yes I have purchased your "Recipe".
I actually enjoy the music. It's funny how some people like background music and some don't. :D
@@cward22 I like it fine just not when the person is speaking.
@@ForgetU that makes sense.
Lost the audio about halfway.
Carlos, Sorry about that-- I checked this out on my end and not able to reproduce. I hope this was only a momentary glitch.
I bet you were only using a single right earbud - I found the same thing, but I heard faint talking. Seems that the voice track is on the LEFT channel...
If you do like Julia Child and remove the wishbone it is even easier.