Welcome to Barbecue Web.com: A Guide to Smoking Chicken Roast
Today, we're going to do a chicken roast on the barbecue smoker. It's real easy to do, and you just need a couple of big roasting chickens, some butter or olive oil, some soy sauce, and pepper. Now, let me show you how real easy this is to do.
Getting Started with Smoking Chicken Roast
I'm getting a smoker all fired up, but you can use a regular grill with a good cover. We're using a smoker here because we can low and slow these birds. I've got the water pan and drip pan there, and I'll put the grill on. Let's raise the temperature of that grill before we put those chickens on. Of course, you want to add a chunk of wood to get just the right amount of smoke.
Preparing the Chicken for Smoking
First, I want to put some melted butter or olive oil mixed with equal parts of soy sauce and brush it all over the birds both sides. This will help seal in the juices of the chicken, making them nice and moist and tender. You also want to sprinkle some fresh round peppercorns on both of those chickens. Now, let's get them on the grill. I'll just put these two birds on the upper rack. There's actually a lower rack if you want to use it; you can put up to 20 lb of chicken on this smoker, but two of these birds will be good enough today.
Adding Smoke and Temperature Control
Here we are, adding a little bit more wood to have a gentle light smoke throughout this four or five hour cooking process. The idea is that the temperature of the smoker should be about 275 even 300° man; it smells good already! We've been smoking for about 3 and half 4 hours, and adding a little bit more water to the water pan and putting another chunk of hardwood in there to keep that light smoke going. Now we're about ready to pull these off. I'm just checking the temperature; they're both about 180°. We've been smoking for about five hours here.
Resting the Chicken
I'd say it's time to eat! Look at that, you hungry or what? What I like to do first is let this bird sit for a while so the juices can render back into the meat. So, we'll just wrap it in aluminum foil or if you got some PL the crap and that'll do just fine. You want to do that for about a half hour or so. All right; I'd say it's time to cut this bird up! It's so tender and juicy, you just watch the way the bone pulls away from this burden. If you know anything about cooking chicken, you know that when a leg pulls away from a chicken like this, uh, it's nice and tender.
Cutting and Serving
Look at that juice; smell that man, smells good! Alright, I'm going to cut right along the breast bone here and cut it up into few pieces. Man, chicken don't get any better than this; it's almost like religion now isn't it? Take a look at this white piece of breast meat right there just oozing with moisture.
Plate Up!
Now that we have our perfectly smoked chicken roast, let's plate it up! Next time you're looking for a real special chicken dinner, consider smoking up one of these birds maybe two. That's all for today on Barbecue Web.com; thanks for joining me, and happy grilling!
"WEBVTTKind: captionsLanguage: enwelcome to barbecue web.com today we're going to do a chicken roast on the barbecue smoker man that looks good it's real easy to do you just need a couple uh big roasting chickens some butter or olive oil some soy sauce and pepper now let me show you how real easy this is to do I'm getting a smoker all fired up but you can use a regular grill with a good cover but we're using a smoker here so we can uh low and slow these birds I got that uh water pan and drip pan there and put the grill on and and let's raise the temperature of that Grill before we put those chickens on of course you want to add a a chunk of wood get just the right amount of smoke all right here we got uh couple big roasting chickens and what I want to do first is uh put some melted butter or olive oil mixed with equal parts of soy sauce and uh brush it all over the birds both sides now this will help uh seal in the juices of the chicken make them nice and moist and tender of course you want to want to sprinkle some fresh round peppercorns on both of those chickens all right let's get them on the grill now I just need to put these two birds on the upper rack there's actually a lower rack if you want to use it you can put uh about 20 lb of chicken on this smoker but two of these birds will be good enough today and here I am here uh adding a little bit more wood to have a gentle light smoke throughout this four or five hour cooking process now the idea uh temperature of the smoker should be about 275 even 300° man it smells good already now we've been smoking about 3 and 1/2 4 hours and adding a little bit more water to the water pan and uh putting another chunk of hardwood in there to keep that light smoke going now we're about ready to pull these off I'm just checking the temperature they're both about 180° we've been uh smoking for about 5 hours here I'd say it's time to eat look at that you hungry or what what I like to do first is let this bird sit for a while so the juices can render back into the meat so we'll just wrap it in here aluminum foil or if you got some PL the crap and that'll do just fine you want to do that for about a half hour or so all right I'd say it's time to cut this bird up it's so tender and juicy you just watch the way the bone pulls away from this burden if you know anything about cooking chicken you know that when a leg pulls away from a chicken like this uh it's nice and tender look at that juice you smell that man smells good all right I'm going to cut right along the breast bone here and cut it up into few pieces man chicken don't get any better than this it's almost like religion now isn't it now take a look at this white piece of breast meat right there just oozing with moisture all right let's plate it up now next time you're looking for a real special chicken dinner consider smoking up one of these birds maybe two barbecue web.comwelcome to barbecue web.com today we're going to do a chicken roast on the barbecue smoker man that looks good it's real easy to do you just need a couple uh big roasting chickens some butter or olive oil some soy sauce and pepper now let me show you how real easy this is to do I'm getting a smoker all fired up but you can use a regular grill with a good cover but we're using a smoker here so we can uh low and slow these birds I got that uh water pan and drip pan there and put the grill on and and let's raise the temperature of that Grill before we put those chickens on of course you want to add a a chunk of wood get just the right amount of smoke all right here we got uh couple big roasting chickens and what I want to do first is uh put some melted butter or olive oil mixed with equal parts of soy sauce and uh brush it all over the birds both sides now this will help uh seal in the juices of the chicken make them nice and moist and tender of course you want to want to sprinkle some fresh round peppercorns on both of those chickens all right let's get them on the grill now I just need to put these two birds on the upper rack there's actually a lower rack if you want to use it you can put uh about 20 lb of chicken on this smoker but two of these birds will be good enough today and here I am here uh adding a little bit more wood to have a gentle light smoke throughout this four or five hour cooking process now the idea uh temperature of the smoker should be about 275 even 300° man it smells good already now we've been smoking about 3 and 1/2 4 hours and adding a little bit more water to the water pan and uh putting another chunk of hardwood in there to keep that light smoke going now we're about ready to pull these off I'm just checking the temperature they're both about 180° we've been uh smoking for about 5 hours here I'd say it's time to eat look at that you hungry or what what I like to do first is let this bird sit for a while so the juices can render back into the meat so we'll just wrap it in here aluminum foil or if you got some PL the crap and that'll do just fine you want to do that for about a half hour or so all right I'd say it's time to cut this bird up it's so tender and juicy you just watch the way the bone pulls away from this burden if you know anything about cooking chicken you know that when a leg pulls away from a chicken like this uh it's nice and tender look at that juice you smell that man smells good all right I'm going to cut right along the breast bone here and cut it up into few pieces man chicken don't get any better than this it's almost like religion now isn't it now take a look at this white piece of breast meat right there just oozing with moisture all right let's plate it up now next time you're looking for a real special chicken dinner consider smoking up one of these birds maybe two barbecue web.com\n"
