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Thanks, great information.

I was stressing my son's wedding. Never thought about a cook timeliness schedule. Good stuff bud! Thanks

Awsome job

Just cooked my first chicken in the PBC. was divine. I completely agree with your "dont tight wrap it" for the resting. My skin was crispy (maybe not as crispy as yours) but after a tight wrap, it was all wet. Only the wings and leg tips survived. Very tasty, just not crispy. I will try your method next time!

Awesome video very informative it's a shame I live in wales

I have watched several videos on how to grill a tenderloin. They are mostly like a half hour and you need stuff like a $900 grill and a lightsaber. Your video shows what to do in a quick and entertaining way. Thanks!

Job well done

LOVE this T-Shirt!

Incredible!

Pretty much exactly what I do also. The biggest advice I have is do absolutely everything you can ahead. Even if it seems like a small thing that is easy to do day of, do it ahead. Open cans, bottles, prepare garnish, cook anything that will reheat well.

We call that a turkey from where I'm from.

Decadent!! Just add scallop potatoes Where is the cowgirl the girl🤠. #bootsandsaddleretreat. Time to grill!!

New subscriber here... you still making videos?? This was a good one!! Can't wait to try

great idea 250 1hour, 400 2nd hour

thats amazing way to make it

Great practical info! Thank you.

Great video and lots of tips.

I will add subtitles in only 10$

Can I keep cooking it at a low temperature to get a bite thru skin rather than crispy?

From a catering perspective. Get a Warmer cabinet, it cost 100-300$, it will give u a peace of mind. You can hold food in it up to 18 hours at 150-160f. You can store all your meat in it. All meat can be done 12-18hours before serving, and u can go to sleep before GO TIME! Thats the first tip everyone that get a smoker should get! I promise you, no1 guest waiting for food bcuz u have to rest 1-2 hours, with a warmer cabinet you are so flexible, everything hold in there 6-18 hours is delicious <3

So good! Thank you!

Wow! Finally found cooking/smoking for a crowd! Thank you!

where are the links/ ythanks

Tried both sides?

That is a great tip thanks for posting

Fantastic video...Thank you

This popped up in my recommendations feed, and that title made me click in. Great tip! The chicken looks amazing. I love that you introduced a technique used by other cultures. I haven't had much of a problem with rubbery skin so far just by using higher heat, dry skin or dry brining. Higher temps do a good job of melting that fat from under the skin. But it's always cool to have another technique in your arsenal. I'll be trying this one soon, thanks for the tip!

Those look delicious 🤤

NO BUD LITE

This video really helped. Thanks for the great information.

Great video! Can’t wait to try. Thx

People, PLEASE wash your chicken. Use vinegar & water or lemon/lime juice & water. There's slime, fat, feathers, blood and tiny bones (after cutting). Salt helps remove the slime and the yellow pieces of skin. For safety, just clear the sink area, then clean the area with bleach after washing the chicken. Nice video. Looks yummy. 😁

Got a big one at Costco today for Christmas day. Your recipe sounds great (AND EASY)! I will be trying some (alot) of COAL PLAY on it before your Sludge is applied. BBQ All Stars pointed me to Melissa Cookston's seasoning. Going to try it. Wish me luck, my second smoke after a pork loin.

Great job! I’m going to try your method this week! TY for posting!

Awesome

I have received 2 sets of probes as replacement but still have not received any level of accuracy if 10 degrees is close enough your good to go I can’t do that

You know you shouldn't put chicken on a wooded board?

STOPPED WATCHING AT IQ 60

Fabulous! You can feed an army with that tenderloin!!

Remember when a brisket was 60.00?

Excellent video. Thank you. I have been struggling with the skin. I have been dry brining overnight or even for 2 days with salt and baking powder but without a good result. I have heard of the boiling water step. Now that I have seen you do it, I will definitely try it next time.

275 degrees all the way through the cook? Looks awesome. Thanks for your video.

Thank you for a true poor man’s version. I’ve subscribed and will be trying these.

I wish I would have done this step before smoking my chicken thighs . Thank you for the tip.

and i though I was OCD

Update that to $100 thanks to higher demand and inflation

Dang you I’m hungry!!!! I’ll try this today on my Old Smokey

Late to this video, but love to hear the validation I have experienced of 1/4 pound (freedom units) and 2-3 ribs per person for a family event. That works really well for a mixed group (kids, elderly, normal adults, growing boys, etc).

Does it read the temperature of the grill and how high can it go

Thanks for the video! I'm sorry if i missed it but what type of wood are you using for these?