Lucas Delgado
Smoking chicken on a Pit Boss wood pellet smoker is a great way to get juicy, tender, and flavourful chicken with a crispy skin. The Pit Boss pellet grill is versatile and can be used to smoke chicken breasts, quarters, or a whole chicken. The process is simple: prepare the meat, apply a dry rub, and smoke at the desired temperature. The key to achieving the perfect smoke flavour is using the right type of wood, such as oak, cherry, or apple wood, and cooking by temperature rather than time. With a Pit Boss wood pellet smoker, you can easily increase the temperature to get that crispy skin without compromising on the juicy, smoky flavour.
Smoking chicken on a Pit Boss wood pellet smoker
| Characteristics | Values |
|---|---|
| Temperature | 250°F-275°F |
| Wood | Oak, cherry, apple, mesquite, hickory |
| Chicken preparation | Pat dry, season with salt and pepper, rub with oil |
| Cooking time | 4 hours or until internal temperature reaches 165°F |
| Resting time | 15 minutes |
| Leftovers | Can be stored in the refrigerator for 3-4 days |
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What You'll Learn
Choosing the right wood
The type of wood pellets you use will determine the flavour, smokiness, and overall taste of your chicken. For a light flavour, oak, cherry, or apple wood are good choices. Cherry and apple wood are fruitwoods, which are great if you're after a light smoke flavour. Alder wood pellets also have a slightly sweet and mild taste, making them ideal for poultry.
If you prefer a strong smoke flavour, you can opt for mesquite. However, it can be overwhelming. Hickory is another great option for a bold, smoky flavour. For a combination of sweetness and smokiness, cherry wood is an excellent choice.
You can also choose your woods seasonally, using beech and cherry in spring and summer, and pecan and apple in fall and winter. There's no reason you can't mix a few different kinds together in your Pit Boss!
It's important to choose a quality brand of pellets. Cheaply made brands can ruin your food and damage your pellet grill.
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Preparing the chicken
Step 1: Unpackage and Dry the Chicken
Firstly, remove the chicken from its packaging. Use paper towels to pat the chicken dry, ensuring you cover all areas, including the skin and cavities. This step helps the seasonings stick to the chicken and promotes even cooking.
Step 2: Trim and Clean the Chicken
Use a sharp knife to trim any excess fat or skin from the chicken. This step is optional but can help prevent the chicken from becoming too greasy during smoking. Additionally, remove any giblets or unwanted parts from the chicken's cavities.
Step 3: Apply the Rub or Seasoning
This is where you can get creative and experiment with different flavours. Prepare a dry rub by mixing your chosen spices, herbs, and seasonings in a bowl. You can use a basic mixture of salt and pepper, or create your own blend by adding cayenne pepper, red pepper flakes, or other spices. Generously sprinkle the rub all over the chicken, ensuring it covers the top, bottom, and sides. Use your fingers to gently rub it into the meat, and don't forget to get under the skin for extra flavour. If you prefer a simpler approach, you can just season the chicken with salt and pepper, letting the smoky flavour take centre stage.
Step 4: Let the Rub Settle
Once the chicken is seasoned, let it sit for a while. This allows the rub to penetrate the meat and enhance the flavour. Aim for at least 30 minutes, but the longer it sits, the more intense the flavour will be.
Step 5: Preheat the Smoker
While the rub is settling, preheat your Pit Boss wood pellet smoker to 250°F (121°C). You can use a light-flavoured wood like oak, cherry, or applewood for a milder smoke flavour. If you prefer a stronger smoke flavour, you can opt for mesquite or hickory wood pellets.
Step 6: Final Preparations
Once the smoker has reached the desired temperature, you're almost ready to start smoking. Place the chicken breast-side-up on the grate, ensuring the skin side is facing down. If you're feeling adventurous, try the ""Beer Can Chicken" method by inserting a half-full can of beer into the chicken's cavity and smoking it upright—just be prepared for differing opinions on whether it adds flavour or wastes beer!
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Applying the rub
Smoking chicken on a Pit Boss wood pellet smoker is a great way to get juicy, succulent chicken with a rich smoky flavour and crispy skin.
Once you've selected your rub and pellets, it's time to prepare the chicken. Remove the chicken from its packaging and pat it dry with paper towels. Trim away any excess fat or skin, and remove the giblets if necessary. Brush or spray the chicken with olive oil or avocado oil to create a moist surface for the rub to adhere to.
Now, it's time to apply the rub generously. Sprinkle the rub over the entire surface of the chicken, making sure to cover the top, bottom, and sides. Use your fingers to gently rub it in, massaging the spices into the meat. Don't forget to get underneath the skin, especially the breast area, for maximum flavour. If using a dry rub, let it sit for about 30 minutes before placing the chicken in the smoker. This allows the spices to penetrate the meat and moisture from the chicken to dissolve the sugars and salts in the rub, creating a beautiful crust during cooking.
Finally, preheat your Pit Boss wood pellet smoker to 250°F (121°C). If you prefer a crispier skin, you can increase the temperature to 275°F (135°C). Place the chicken on the grill grate, skin-side down, and close the lid. Smoking times can vary, but for a whole chicken, you'll likely smoke it for about 4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part, not touching the bone. For chicken quarters, smoke for 1 hour, then flip and continue cooking until the internal temperature reaches 165°F.
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Setting the temperature
Setting the right temperature is crucial when smoking chicken on a Pit Boss wood pellet smoker to ensure the meat is cooked thoroughly and achieves the desired texture and taste. Here's a step-by-step guide to help you set the temperature accurately:
Step 1: Preheating the Smoker
Before placing the chicken on the grill, it's essential to preheat your Pit Boss wood pellet smoker to the desired temperature. This is usually done at a temperature of around 250°F (275°F according to one source). During this step, you should also add the wood chips of your choice, with options including oak, cherry, apple wood, or mesquite, each imparting a unique flavour profile to the chicken.
Step 2: Monitoring Internal Temperature
While the smoker is preheating, you can prepare the chicken by patting it dry, trimming away any excess fat or skin, and applying a dry rub or seasoning. Once the smoker reaches the desired temperature, you can place the chicken on the grill grates, adjusting it to be breast-side-up or skin-side-down depending on the cut of the meat. Close the lid of the smoker and maintain a consistent temperature of 250°F.
Step 3: Cooking to the Right Temperature
The key to perfectly smoked chicken is cooking it to the right internal temperature. It is recommended to cook the chicken until its internal temperature reaches 165°F in the thickest part, ensuring that the thermometer probe does not touch the bone. At this temperature, the chicken will be cooked safely and will have a juicy, pullable texture.
Step 4: Resting the Meat
After removing the chicken from the smoker, it is essential to let the meat rest. This allows the juices to redistribute and ensures a moist and tender final product. The recommended resting time varies, with some sources suggesting 5-10 minutes, while others advise 15 minutes.
Step 5: Finishing Options
If you wish to add BBQ sauce, brush it onto the chicken during the final stages of cooking and allow it to cook for a few more minutes. Additionally, if your Pit Boss smoker has a sear option, you can sear the chicken at a higher temperature of 450°F for a few minutes to add colour and a crispy texture.
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Cooking time
The cooking time for smoking chicken on a Pit Boss wood pellet smoker depends on the cut of chicken being cooked.
Smoking a whole chicken on a Pit Boss wood pellet smoker
To smoke a whole chicken on a Pit Boss wood pellet smoker, it is recommended that you set your smoker to 250°F. Once the smoker is up to temperature, place the chicken breast-side-up on the grate and let it smoke for about 4 hours or until the internal temperature reaches 165°F.
Smoking chicken quarters on a Pit Boss wood pellet smoker
To smoke chicken quarters on a Pit Boss wood pellet smoker, it is recommended that you preheat your smoker to 250°F. Place the chicken quarters directly on the grill grates, skin-side down. Close the lid and smoke at 250°F for one hour. After an hour, flip the chicken quarters over and continue to cook until the internal temperature of the chicken reaches 165°F in the thickest part, not touching the bone.
Smoking chicken breasts on a Pit Boss wood pellet smoker
When smoking chicken breasts on a Pit Boss wood pellet smoker, the cooking time is up to 90 minutes. However, the chicken breasts will need to be removed from the smoker once they have reached an internal temperature of 165°F.
It is important to remember that all smokers cook differently, so it is recommended that you cook by temperature, not by time.
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