Perfectly Pellet-Grilled: Pit Boss Whole Chicken Timing

how long to bbq whole chicken on pit boss pellet

Smoking a whole chicken on a Pit Boss pellet grill is a great way to infuse your meat with a delicious smoky flavour. The process typically takes anywhere from 2.5 to 4 hours, depending on the size of the chicken and your desired cooking temperature. To achieve the perfect smokey flavour, it is recommended to cook the chicken at a lower temperature of around 225-250°F. However, if you're looking for crispy skin, you can start at a low temperature and finish at a higher heat of around 350-375°F.

Characteristics Values
Temperature 225°F-400°F
Cooking Time 2.5-4 hours
Chicken Weight 3-6 pounds
Internal Temperature 160°F-165°F
Resting Time 10-15 minutes

shungrill

Chicken prep and seasoning

Preparing and seasoning a chicken for BBQing is a simple process, but there are a few key steps to follow. Firstly, you'll want to clean and trim any excess fat or skin from the chicken, and then pat it dry—but do not rinse the chicken. Be sure to remove any giblets from the cavity.

Next, you'll want to brush the chicken with a layer of melted butter. This will help the seasoning stick to the chicken and also add some extra flavour and moisture. You can use oil as an alternative to butter, and this is a good option if you're looking for a lighter option.

Now it's time to season the chicken. You can use a simple combination of salt and pepper, or you can get creative with a range of herbs and spices. A basic BBQ rub might include brown sugar, salt, pepper, garlic powder, cumin, chilli powder, and smoked paprika. You can also purchase pre-made BBQ rubs, such as the Pit Boss Champion Chicken Seasoning. If you want to add a little spice, you can include some cayenne pepper or chipotle.

Once you've brushed on the butter or oil, sprinkle the seasoning generously over the chicken, making sure to cover all areas. You can also get the seasoning into the cavity of the chicken for extra flavour. Leave the chicken to sit for at least an hour so that the dry brine can work its magic.

If you want to add a glaze to your chicken, you can mix together butter, honey, and lemon juice, and baste the chicken with this mixture while it's cooking.

Now your chicken is ready for the BBQ!

shungrill

Grill preheat and setup

To prepare your Pit Boss pellet grill for barbecuing a whole chicken, there are several steps you should follow to ensure the best results. Firstly, it is important to brine the chicken before placing it on the grill. This will ensure that your chicken stays moist and flavourful throughout the cooking process. A simple brine made of water, salt, and sugar can be used to enhance the taste and texture of the meat. You should leave the chicken in the brine for 4-6 hours.

After brining, remove the chicken and pat it dry with paper towels. Then, season the chicken with your chosen dry rub or marinade. You can use a combination of salt, pepper, garlic powder, smoked paprika, and other spices like cumin or oregano. If you want a sweet flavour, you can include brown sugar, cinnamon, and nutmeg in your rub. Alternatively, you can use a wet marinade, which will add moisture as well as flavour.

Once your chicken is prepared, you can start to preheat your Pit Boss pellet grill. For smoking chicken, a temperature of around 225-250°F is ideal. If you want to achieve a crispy skin, you can smoke the chicken at a low temperature first and then finish it off at a higher temperature of around 375°F for the last 20-30 minutes.

While your grill is preheating, you can stuff the cavity of the chicken with aromatics like lemon, onion, and garlic. You can also add herbs such as thyme or rosemary. Then, use butcher twine to tie up the chicken legs and wings to prevent them from drying out or becoming overcooked.

Once your grill has reached the desired temperature, you can place the seasoned chicken directly on the grates and close the lid. Make sure to monitor the temperature throughout the cooking process to ensure the chicken reaches an internal temperature of 165°F, which is the safe temperature for poultry.

shungrill

Cooking time and temperature

The cooking time and temperature for a whole chicken on a Pit Boss pellet grill will depend on the texture you want to achieve. Smoking a whole chicken at a low temperature (225°F–250°F) for 3 to 4 hours will result in moist and tender meat but rubbery skin.

To get crispy skin, you can smoke the chicken at a low temperature for an hour to get a smoky flavor, and then increase the temperature to 350°F–375°F for another hour or so, until the internal temperature of the thickest part of the breast reaches 160°F–165°F. This two-step process will give you juicy chicken with crispy skin in half the time of the low-and-slow method, while still retaining great smoke flavor.

The exact cooking time will depend on the size of your chicken. A 4–5-pound chicken will take around 2 hours 15 minutes, while a chicken over 5 pounds will take around 2 hours 30 minutes.

It's important to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F before serving.

shungrill

Resting the chicken

The ideal resting time for a whole chicken cooked on a Pit Boss pellet grill is around 10 to 15 minutes. During this time, the chicken's internal temperature will continue to rise, reaching the recommended safe temperature of 165°F. This resting period ensures that the juices redistribute evenly throughout the meat, keeping it moist and juicy.

While the chicken is resting, you can prepare any side dishes or sauces to accompany your meal. It is best to let the chicken rest in a warm place, but not too hot, as this could continue cooking the meat. Covering the chicken loosely with foil will help keep it warm without trapping too much heat.

If you want to ensure the chicken stays moist and juicy, you can also try tenting it with foil. Tenting involves placing a piece of foil loosely over the chicken, creating a dome that helps retain heat and moisture. This technique is especially useful if your chicken has a crispy skin that you want to keep intact.

By allowing the chicken to rest for the appropriate amount of time, you'll be rewarded with a more flavorful and tender meal. This step is crucial in the cooking process, as it allows the chicken to reach its optimal taste and texture. So, be sure to factor in this resting time when planning your meal to ensure your Pit Boss pellet-grilled chicken is as delicious as possible!

shungrill

Carving and serving

Once your chicken is done cooking on your Pit Boss pellet grill, it's time to carve and serve it. Here is a step-by-step guide to help you through the process:

Carving:

  • Set up a carving station: Place the chicken breast side up on a clean, secure cutting board. If your chicken is not pre-cooked, let it rest for 10 to 15 minutes before carving to allow the juices to redistribute and keep the meat juicy. Use a cutting board with a well to collect the juices for gravy.
  • Slice the skin between the leg and body: Position the chicken with the wings facing away from you and the legs closest to you. Slice the skin between the leg and body to expose the leg joint.
  • Remove the drumstick and thigh in one piece: Pull the leg away from the body to expose the hip joint. Pierce the joint with the tip of your knife and remove the leg in one piece. Repeat on the other side.
  • Separate the drumstick and thigh: Place the leg skin-side down and cut through the joint between the drumstick and thigh. Repeat on the other side.
  • Loosen the breast meat: Place your cutting fork in the middle of the chicken's breastbone. Starting at the base of the left breast, make a long, horizontal cut above the wing, continuing until you reach the point where the leg used to meet the breast.
  • Remove the breast meat: With your cutting fork in the right breast, make a deep vertical cut along the left breastbone. Then, cut in an angled, downward motion underneath the breast towards your horizontal cut to release the breast meat from the rib cage. Repeat on the other side.
  • Slice the breast meat (optional): Cut each breast half into diagonal slices, being careful to keep the crispy skin intact. This step is optional but makes it easier to share the white meat and improves the presentation.
  • Remove the wings: Pull each wing away from the body and cut through the joint. Remove the wing tips if desired, as they don't have much edible meat.

Serving:

  • Plate the chicken: Arrange the sliced chicken breasts, drumsticks, wings, and thighs on a large platter.
  • Choose your sides: Serve the chicken with a side of mashed potatoes, gravy, and vegetables like broccoli or green beans for a complete meal.
  • Don't waste the leftovers: Pick off any remaining meat from the carcass and freeze it for quick chicken dinners like soups, casseroles, or quesadillas. Don't throw away the carcass—use it to make homemade chicken stock for soups, sauces, rice, casseroles, and more!

Frequently asked questions

Smoking a whole chicken on a Pit Boss pellet grill usually takes around 2.5 to 3.5 hours, depending on the size of the chicken and the cooking temperature.

For smoking chicken, set the temperature to around 225-250°F. This allows the chicken to absorb the smoky flavour while remaining juicy and tender.

To achieve crispy chicken skin, smoke the chicken at a low temperature and then finish it at a higher temperature (around 375°F) for the last 20-30 minutes.

Written by
Reviewed by
Share this post
Print
Did this article help you?

Leave a comment