How To FIX Dry Chicken | Grilled Chicken on a Pellet Grill
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- เผยแพร่เมื่อ 20 พ.ย. 2021
- The number of times I hear people complain about boneless skinless chicken breast and it being dry is amazing. It's clear people just don't know how to cook it properly. That changes now!
Boneless, skinless, chicken doesn't have to be dry.
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Thanks for the video. I've done chicken breast twice now on my Yoder using this method, and it has been great. Cooked perfectly!
Glad to hear it worked for you! 🍻
Glad to see you getting more likes on your videos. Always enjoy your time spent.
Thank you sir!
Nice video, but you always do a great job. Lately I’ve been doing a lot of beer butt chicken on my YS and they always come out great. Stay safe!
Thank you sir. You too!
Just discovered this channel. Love to see the Killer Hogs!
Welcome to the party! 🍻
Another good video. Two questions:
What flavor pellets?
Which model thermometer do you use?
Thanks.
For this cool pellet flavor doesn’t matter. Pellets really on produce smoke flavor at 275 or lower. The lower the better.
I use whatever I have the most of 😁. TheroWorks thermapen is the best thermometer to get. I have links in the description. Most reliable and the fastest reading. Buy once and it will last a long time.
Thanks for watching!
I prefer dark meat because it's not as dry as white meat. Tonight I have 3 chicken breasts in the fridge marinating in a dry rub for about 3 hours before I put them on my pellet grill. My girlfriend wanted chicken breasts so that's what I'm making. Maybe I've been making white meat wrong this whole time as you've mentioned. I'm going to try it out your way 100% and see if ours come out as juicy as yours did. By the way...every time I cook, whether I'm doing a video or not I got your back with that rum and coke! Sailor Jerry is my poison. Thanks for the tip on how to cook chicken. You have some awesome food on this channel so I'm here and not going anywhere. I'll also add you to my bbq/cooking in my channels section of my channel. I recently felt the same way as you...wanting to up my game. I purchased and Oklahoma Joe's Longhorn Reverse Flow offset smoker (this was in my budget...it is what it is) I wanted to step out of the comfort zone of a pellet smoker and push myself to learn how to manage a real wood burning smoker. I've only had it a few months and have only done a couple cooks on it but I'm impressed. It is a learning process as you know but I think I can learn using it like most people have learned to use it. I'll go check out your other channel as well. I'll just have to remember one thing from this video...cook chicken hot and fast and I'm putting your method to the test in a few hours after that chicken sits a few in the fridge.
Yep, many struggle with white meat, but hot and fast + pulling it off and letting it rest = some juicy chicken. I’ll be curious on how it goes.
Congrats on the offset, it is a learning curve but once you get the hang of it you will learn to love it.
Best of luck and thanks for watching! 🍻 (they don’t have a rum and coke cheers haha enjoy a Rum and coke soon 😀)
we also cook breast twice a week on my Memphis Pellet grill. I use a heavy sal/pepper blend as well as Dizzy Pig Raging River poultry seasoning. I smoke at 210 and when they get to 158 I pull them off. 20 minutes later we are eating them and they do get to 166-168. I have done whole chickens with and without miller high life cans.. same method just when they get to 140ish I crank it up to 375-400 and get them to 158. They are cooked, super juicy and super crispy skin...the grandkids love this method the best.
Chicken cooked properly is great! 🍻
Thanks for this. Safe temps for poultry, from USDA is temp AND time dependent. Cooking to 150° and holding that temp for just a few minutes makes it safe (you can go even lower/longer). Big difference between 150 and over 160 in moisture.
Yep for sure. I think 155 @ 3 minutes is the magic number so if you pull at 150 it does that automatically. Sous vide is 2 hours at 140 if I recall correctly. 🍻
What temp did you set the grill to? Would you use same exact method for a marinated breast or cook it slower?
450-475. Exact same method for marinated. That’s my go to during the week. Makes great chicken! 🍻
Got a pellet grill gas grill combo recently but my pellet grill only goes up to 400 for some reason. Any way I left them on a bit longer till they hit 160 and wow it’s amazing how tender and juicy they are. Not something I’m used to with chicken.
Awesome, glad to hear it worked out! Thanks for watching. 🍻
Definitely need to try this on my RT 700.
Last time I did chicken on my pellet grill they were dry.
I think you’ll enjoy chicken again. Works great! Thanks for watching.
I cooked the chicken breasts just as you described. It looked good, tasted good, but was so tough I had to cut it with a sharp knife. I took the chicken off at 160 degrees as recommended. Thanks
I’d try it again with different chicken. Could have just been a batch of tough chicken. I’ve been using this method for years and it’s never made the chicken tough. Others in the comments have had good success with it as well.
There is a huge range is quality of chicken and I’ve even seen the odd batch of expensive chicken that was tough for whatever reason. Not sure what causes that.
I have a video where I talk about quality of chicken. Also you could try tenderizing it slightly like you would to make chicken parm. Making sure you have a breast that is fairly similar in thickness across the whole breast. This way it will cook more evenly.
Hope this helps! 🍻
@@RumandCook
I see my name, but it’s missing the comment? Not sure if you had a question that didn’t get saved.
What temp did you do the chicken on?
450F. Let preheat at least 20 mins. Thanks for watching!
Wow wow wow. Come credo tu abbia detto, minimo sforzo massimo rendimento 😍 il risultato perfetto, impeccabile. Sto imparando molto dai tuoi video e scusa ma non ho capito bene, vuoi cambiare canale? 😢
Spero di no perché ormai sei per me un punto di riferimento per l’utilizzo dello ys pellet.
Thanks! No no, not changing the channel, I am adding a second channel "offset rookie". This will be my primary channel, but I'm having one dedicated to my new offset smoker as well. Will still be weekly videos here!
❓ *What video do you want to see next?* 🍻
Did you dry off the breasts before the avocado oil?
H John, you can go either way. I don’t typically unless it has skin. Certainly wouldn’t hurt though! Thanks for watching!
I realize this is an older video but any thoughts to either flattening these or turning the thicker parts towards the fire box???
Those breasts aren’t like traditional grocery store breasts where the end is way bigger. They cook pretty evenly. I was directly over the firebox, in the middle so it’s a perfect spot on the Yoder.
If the chicken is significantly bigger on the one end, you could actually do both to help the bigger cook faster. If you pull at 150-155 tops you will be in good shape. 🍻
I grew up with somewhat dry chicken being normal.
At this point, juicy chicken neither tastes nor feels right. So this isn't a problem I need to solve.
Well that’s a shame lol. 🍻
@RumandCook
Eh, I don't know. It makes things easier for chicken, which can be otherwise more difficult to cook. And to me it so tastes great.
I've had a good cheese steak, but never Pats.
I watched a video on how they are made there. Not sure I’d be impressed.
dude...put some ice in your drank!
There was. It melted in the heat. 🍻
I don’t understand the concept of rack resting. You stated if you rest on a metal surface, it absorbs the juices? How does metal absorb juices??
The principal of resting is to allow the meat to absorb the juices it expels… if it’s expelling juices on a rack, they are dripping below and the meat not being in contact with them has no way to reabsorb.
You rest on a rack to raise it off of a plate. If you lay it directly on the plate, it pulls more moisture out of the meat. The rack maximizes the amount of moisture that stays in the meat. 🍻
Brine….
I saw your first comment and didn’t get a chance to read it. It got deleted somehow. Bird bath?
I’ve brined a bit, but don’t have time usually during the week. Just come home and knock it out :)
Thanks for watching!
@@RumandCook Thought I failed to post the reply, hence the repost…. Interesting that you saw it and it was then deleted…. Anyway- best of luck to you with the channel
Yeah I’m not sure what happened. I can see a summery of the post, but when I try and view it, it’s says content not available. I thought you deleted it.
Thanks I appreciate that!
Who knows. I had a very bad day on the golf course yesterday, tried to wash it away with some drinks, which did not help- so I may have inadvertently deleted it- maybe TH-cam deleted it. Who knows!
Take care and keep the videos going.
PS- on the brining- it does take time. You can put it in the solution before you go to work or in the morning on weekends. Boneless pieces only need 4-8 hours, bone-in/whole birds go overnight. I usually do about 15 breasts at a time and vacuum seal/freeze the majority. They come in handy for quick meals.
Haha been there, done that. Thanks for for the tips!
Looks dry and boring to me! I'll stay with chicken thighs all day!
Better get your eyes checked. Nothing dry about them at all. Many people have tried this method and confirmed it’s legit. 🍻
@@RumandCook My way is better! Low and slow in BBQ Sauce baby!
I think that is great too, but I love to marinade breasts and cook them this way so they are full of flavor and super juicy. Lots of way to get it done! 🍻
Just followed your directions Jake, turned out awesome thanks man!
Glad to hear it worked for you! Hasn’t let me down yet. 🍻
Did I miss the part of FIXING the dried out chicken?
Moisture doesn’t show up well on white meat, but I guarantee it’s juicy. I bet you 40 people have told me how good it is. Maybe you should try it first. 🍻
@@RumandCook no I realize the chicken you cooked was moist it looked fabulous. I thought In the description it said how to FIX dried chicken, I made some crappy dried chicken I was hoping to salvage it. No worries though I got it.
@sic-n-tiredtired4273 rewatch the part before I cook it. I talk about how chicken likes to be cooked hot and fast. Cook it to 155-160F tops, then pull and rest 10 mins. 🍻