Juicy Smoked Backyard Chicken with the Masterbuilt Gravity Smoker

Chicken is a versatile meat that takes on the flavor of your chosen spices and smoking wood. Whether you prefer a classic smoked chicken breast or a whole chicken with a twist, your Masterbuilt Gravity Smoker can deliver and this chicken recipe is a perfect place to start!

ITEMS IN THIS RECIPE:

• MASTERBUILT GRAVITY SMOKER

• FATWOOD FIRE STARTER STICKS

• CHARCOAL

• CHICKEN SHIT SEASONING

• WIRE RACK SHEET PAN

• JACCARD MEAT TENDERIZER

• MEATER FOOD THERMOMETER

• VICTORINOX CHEFS KNIFE

Mastering the Masterbuilt 1050: Delicious Chicken with 'Chicken Sh#t' Seasoning!https://www.youtube.com/watch?v=AIcdGA5Q29cJoin me on a mouth-watering adventure as I showcase the incredible capabilities of the Masterbuilt 1050 charcoal grill! 🍗🔥 In this video, I'll take you through each step of grilling the perfect chicken, seasoned to perfection with the unique and flavorful 'Good Shit' seasoning.

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Chicken Shit Chicken

Yield: 8+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

Whether you’re a seasoned pitmaster or new to smoking, join us as we uncover the ins and outs of the Masterbuilt Gravity Smoker.

Ingredients

• 1 Whole Chicken
• Chicken Sh@t Seasoning
• 1 c Apple Cider Vinegar
• 1 c Dill Pickle Juice

Instructions

1. Use paper towels to dry off the skin of the chicken.
2. Put a heavy layer of Chicken Sh@t rub on the chicken, making sure to get all sides and crevices.
3. Use a Jacard tenderizer to tenderize all of the breast area on the chicken
4. Smoke on a wood-fired pit at 250 F
5. Mix Apple Cider Vinegar with Dill Pickle Juice
6. Spritz the outside of the chicken generously every 20 minutes
7. When the internal temperature of the breasts gets to 120 F, raise the pit temperature to 350 in order to crisp the skin up
8. When internal temps hit 160F, pull the chicken and cover it with foil. Let it rest for 1/2 hour.
9. Slice and enjoy

Notes

The fat under chicken skin renders efficiently when temps are above 340 F in the cooking chamber.

Additional Tips

• Preheat Properly: Make sure to preheat the smoker to 250°F before adding the chicken to ensure even cooking.

• Use a Meat Thermometer: Always use a meat thermometer to check the internal temperature for perfect doneness.

• Crispy Skin Tip: For extra crispy skin, increase the smoker temperature to 350°F for the last 30 minutes of cooking.

And there you have it – perfectly smoked chicken on the Masterbuilt Gravity Charcoal Smoker. With its rich, smoky flavor and juicy texture, this chicken is sure to impress at any gathering. Whether you're a seasoned pitmaster or new to smoking, this recipe provides all the tips and techniques you need for success.

FAQ Section

Q: Can I use a different seasoning blend? A: Yes, you can experiment with your favorite rubs or seasoning blends to customize the flavor.

Q: What wood is best for smoking chicken? A: Fruitwoods like apple or cherry are excellent choices for smoking chicken as they provide a sweet, mild flavor.

Q: How do I ensure the chicken stays moist? A: Regularly spritzing the chicken with apple cider vinegar helps keep it moist and adds flavor.

Q: Can I use an electric smoker instead? A: Yes, an electric smoker can be used. Just maintain the recommended temperature and follow the same cooking steps.

Q: How long should I let the chicken rest after cooking? A: Let the chicken rest for at least 10 minutes before slicing to allow the juices to redistribute.