Already on time number 3 making this recipe! Haven’t like smoked chicken before so absolutely love this idea! Tweaked a few ingredients but pretty much the same! 👌
Awesome that was legit my wife loved it. I went half salt, 1/4 recommended hot spices. And used pecan pellets. Wife and dogs loved it to thank you for doing this
in the video you touched the chicken with your right hand and then put the same hand in the rub continuously. The rub is contaminated. It might be why you have a fever for a couple days after you do a video
I like the idea of smoking at a lower temp., rather than baking at 350°... Wasn't sure if the lower temp would dry the chicken out. But I will use the temp gauge and give her a go! Thanks! Results... Really good. Smoked the boneless skinless breasts at 245° for two hours to attain 165° internal temp. I also used a bit of good Sesame Seed Oil in the marinade to help hold the juices. Very nice, juicy and flavorful turnout. For me, this is the way to go! Thanks again. Very happy.
I do think the chicken was not as moist as it would be versus baking it at a high temp. But as long as you don't go past 165 and you give it a good glaze it turns out great! The extra smoke flavor that gets added makes up for whatever is lost! We loved them!
So my second comment to this, this time I did chicken breasts but I made my own glaze and it came out super delicious. I had added about a half shot of Jim beam apple bourbon to my glaze and I added my kosmos honey Chipotle killer bee rub to the glaze. Came out very good. Also I cut three slits in the top of the breasts to open them up to allow a little more smokey flavor in the meat and it worked out pretty well. I used the traegar signature blend and overall, the whole family loved the meal.
@@Nicks-BBQ i wouldn't say that.. Hey....I don't think I could do better... Just thought I'd pointe it out.... Just make the Next.one better..... Enjoy the content, and keep making videos sir
This is a great video but I recommend one hand touch seasoning and one hand for chicken. Because you technically contaminated the rest of your seasoning, but I can’t wait to try this recipe
Trust me my wife told me this as soon as we got done recording that scene -.- lol she's the health department at our house haha. If it wasn't for her I'm sure I would have gotten salmonella poisoning by now. Let me know how it goes! It was so yummy!
I would Google that question. My best best would be to boil water. Water has a boiling point and once it reaches that point your probe should match what Google says lol
Ice water works too. Get a cup full with ice add some water and stir. Put your probe or thermometer I'm the ice water. If it reads 32 degrees it is good if not it needs to be calibrated.
Nice color but I pull mine at 157 and let rest for 5 minutes on the grill at that temp. Not to be offensive but that looks drier than I like mine. I know FDA says 165 but they always overshoot the mark for liability purposes.
I know it sounds weird but i hate juicy chicken breast. I like it more medium. Still moist but a bit tougher. I like my bacon Burnt too. Steak medium well. I'm one of those guys 🤣🤣
I am about to smoke ribs today for the first time I have been looking for a good rub recipe I like yours would say this be a good rub for ribs? I'm thinking it would what do you think? Oh yeah also ... great video!
The time it takes to be cooked will vary each time you make it some. When I grill I go by internal temp of the meat. Example. A 1 pound breast will cook longer than a .5 pound breast. 2 hours could be a rough estimate bit best to verify along the way with a good probe or therma pen
That's awesome! I have a bunch of recipes on my page you might like. If you are new to smoking my three favorite guys on TH-cam are mad scientist bbq, howtobbqright, and meat church. Those are the guys I started watching when I was newer to smoking and they taught me a lot. Feel free to ask me a question anytime I'll help however I can.
I smoked Boneless Skinless Chicken Breast tonight. 2hrs @ 220F and 1.5hrs @ 275. Pulled them @ 162F. Chicken was moist and great inside. Problem is the outside somehow turned to leather in a lot of places. Was it something in my binder or rub? Was it the cooking profile? I can't think of how it could do that with no skin. Any ideas? Is this what happened when you don't spritz? I did whole boneless skinless turkey breast same way with no issues. 🤔
Awesome recipe and technique can't wait to try it. I got the Austin XL last week at Walmart fully assembled for $447. The only way to buy a new grill. Thanks
The texture of the chicken is definitely different than what it would be on a charcoal grill. However I thought it had great flavor. Thanks for your opinion though.
I noticed that when you opened the smoker with 10 minutes left, the crust didn’t have any black on it. But when you sliced it, the crust looks caramelized and has some blackened parts. What step did you do at the end to blacken the outside?
3rd time using this recipe. Had to leave out the cayenne because my family are wimps on the spice scale. Chicken is juicy and the color after the smoke is excellent.
So glad you like the recipe! Yes it def is on the spicy side for most people. I've been eating spicy since I was a kid so to me it is just flavor hahaha.
@@Nicks-BBQ we bought an Austin XL over the holiday and we love it. We love all of your recipes we've tried and will be doing the brisket and then the pork belly burnt ends next!
I posted this video almost a year ago I can't recall exactly what time it took me. I think i said it somewhere in the video? I do know that your best bet will always be to check with the thermometer
The sauce recipe was very good. I had to keep the cayenne pepper out because my mother is allergic to it. But otherwise it worked out perfect. Gave it that nice color. I used boneless chicken thighs for this smoke session as well. I used organic raw honey as a base to the chicken to get some sweetness and it worked. I also think it helped to give it a nice crisp and nice color. I also used a brown sugar rub made by Kinders and it's very delicious. The thighs came out perfect! Loaded with flavor and extremely moist. I cooked 4lbs of thighs so it took over about 4 hrs to smoke at 230 degrees.
You make great videos but a little editing and presentation would go a long way. Small things like over using phrases can take away from the great cooking you have to share. I'm sure you can take a tip and keep rollin so I'm looking forward to more videos.
Yeah the cayenne is a bit much on this one. I think in the video I mentioned using less for less spicy. I really liked it though. Spicy BBQ chicken :D glad ya liked it
I can see right away its dry af. Shouldve put it in marrinade for at least 1 hour sith orange in it so its nice and soft and juicy. And also shouldve cooked it for the last 15 mins in foil and not poke it every 10 min bcs chicken breast is dry on its own and poking it just makes it worse.
I actually should have brined it for 3 weeks and cooked it in a bath of butter to make it more juicy. I get what you're saying that it could have been juicier but it turned out to be super good and everyone else I know who's made it is happy. I'll try doing extra steps in the future to see if it'll help make it juicer but all in all it turned out great!
Its worked for me but diff things work for other ppl, you made it good and didnt ruin it like some ppl tend to and you are expirienced in bbq area so not much i can say to you that you dont know about already. All i can say is keep making good vids like these
@@karlohunjak1331 I'm making at least one video a week as of right now! I'm good at bbq but definitely not a pro yet. All the pros have been doing it 20 plus years and I'm not even close to that. I'm only 25 years old lol.
In this video I didn't. If you did did put it in a brine I would tweak the seasonings a bit. Brine has a lot of sodium so I would not use much at all in the rub you pick. However, brining the chicken would make it more juicy forsure!
@@Nicks-BBQ cooked it 250 for 1 hour. Chicken was still 88. Turned it up to 300. Chicken is now 113. Will glaze it at 140 and pull it off at 165. I will let you know how it turns out once it’s finished.
I don't remember off the top of my head. I think it was somewhere around an hour and a half or more. The internal temperature is always going to be your indicator over the length it takes to cook. Make sure it gets to 165 degrees.
The recipe is in the description of the video. Which is the text underneath the video. You might need to click "See more" to see the full description. If you can't find that here it is for you. Rub Recipe 1/4 cup brown sugar 1/2 cup paprika 2 tablespoons pepper 2 tablespoons salt 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 1 teaspoon cayenne pepper Glaze Recipe Pinch of cayenne Pinch of brown sugar Splash of apple cider vinegar Add your favorite BBQ Sauce till it's not runny.
@@pogue1000 I use the sea salt from sam's club and the restaurant grind black pepper from sam's also. Nothing fancy. Probably just one grade above basic table salt and pepper
I made this video almost a year ago I can't remember the total cook time. If I didn't say it in the video that is my bad! However when it comes to smoking food cook time is irrelevant. It's best to cook to the right internal temperature. There are different variables when smoking that could differ the time. Size of chicken, how long it's been rested before putting on grill, etc. To give you a rough idea though I think this took more than an hour at 250. Hope this helps!
@@Nicks-BBQ thank you for the reply i know cook times dont really matter when smoking i was just asking because i plan to do ribs and chicken soon so i was trying to get a idea when i could get them both off the grill at the same time since the chicken is smaller than the ribs'
@@adammitch2690 forsure I think at 250 it was a little over an hour. I know at 300 it could take like 40ish plus mins for breast so if you plan an hour of time or a little longer
Never heard that part about placing cold protein on smoker to give it more time to absorb smoke. Always heard to take beef out of fridge about an hour before going on the grill. Makes sense about starting with a lower internal temp to slow cook and increase smoke tone but have you tested this? Might be a good vid idea. Keep up the nice vids my man!
I heard about this in another video from one of the guys I watch and trust. I haven't done a side by side test. I do remember they said the meat will most likely not be as tender because when you have a rapid change in temperature it ends up making the meat more tough. That's actually why it's recommended to let your meat sit out for a bit before going on the smoker. I should do a side by side test video though that's a good idea.
that chicken is dry as hell.. i like your info on how you made it happen.. totally legit but char coal is the best way to go. Stop chicken at 230 degrees...
It's chicken breast bro idk what to tell ya. Not gonna look like a brisket lol. Only way to keep chicken breast juicy is hot n fast. By the way, what do you mean stop chicken at 230?
@@Nicks-BBQ I'm so sorry for the comment. I just realized that comment went to you instead of who it was intended for. Please forgive me. As far as your chicken recipe, I plan on experimenting with your method, primarily with the glazing idea. I do that with ribs but for some reason never tried that with chicken. Thanks..
@@Nicks-BBQ Heh Heh Just making light of TKnox comment. Going to make your recipe on our new Pit boss pro series tomorrow. I cant wait to see more smoking recipes. Thanks Nick! ")
@@Nicks-BBQ I have a Vertical pitboss and I hardly any smoke coming out is that normal plus I didn’t grease in my grease pot? I noticed I had to raise the heat to 250 degrees to cook my brisket because internal temperature wasn’t rising? Any suggestions will help! Thank you!
@@ceciliahurst7867 one thing I always suggest is making sure the ash pot is cleaned out. The grease pot doesn't matter much. Just depends on what you cook on whether or not that fills up. I've never used the vertical smoker but light blue smoke or very thin almost clear smoke is good. You shouldn't see super thick white smoke billowing out. That's bad smoke. For the brisket it depends on what size it is. A good 16 lb brisket could take 12-18 hours to smoke depending on temp. It also depends on if you're wrapping the brisket. Big cuts of meat will go through what is called a "stall". Where around 160ish or so degrees it can not rise in temp at all for several hours. At this point most people wrap their meat in foil or butcher paper which will help to push the meat past the stall and finish faster. I have two videos on my channel about briskets and I would recommend mad scientist bbq and howtobbqright for advice. They have good informational videos on briskets. It's best to diversify your knowledge between creators because I know I'm always learning and growing in my bbq game. Hope this helps!
Bro ! I am a subscriber now. Your videos are amazing and I absolutely love how your smoked chicken came out. I just went to Walmart to buy the ingredients for the rub and glaze. Your face expressions after taking your first bite says it all. I just bought my first Masterbuilt smoker and have been looking up several meats to smoke and your chicken is awesome. I’m making it tomorrow evening for dinner.
Thanks so much for the compliments and feedback! Hope it turns out great for ya! I definitely love smoked chicken. Of course I love all meats hahaha. How do you like maaterbuilt? I've never used one before.
@@Nicks-BBQ I absolutely love it ! It’s a nice starter smoker for me. I’ve always wanted one and I didn’t want to jump in a 5 to 600 dollar smoker to start. It’s excellent though. I swung for the fence and smoked a brisket as my first smoked meat and it was a hit. How long does the chicken need to sit in the dry rub before I put it on the smoker ?
@@billyturner9512 I let it sit for about 15 or so minutes. Not super touchy like a brisket. That's sweet though I'll have to check then out next time I'm at a store!
From Chicago ?? My best friend lives in Grayskake, I just got home from vacation up there last week. I absolutely love visiting up there. Y’all have some of the best food. Italian Beef is amazing !!!
"this shit is great" lol that's the review we all want to hear instead of the usual "this turned out really good".
LOL I guess I'll have to find unique ways to express how the food tastes.
Already on time number 3 making this recipe! Haven’t like smoked chicken before so absolutely love this idea! Tweaked a few ingredients but pretty much the same! 👌
That's awesome glad to hear! I always end up tweaking the recipes I find a little bit. Glad you like it makes me happy :D
Awesome that was legit my wife loved it. I went half salt, 1/4 recommended hot spices. And used pecan pellets. Wife and dogs loved it to thank you for doing this
That's awesome! Yeah mine definitely had a kick to it. SO glad it turned out great. My pleasure bro I love making these videos.
Great video !! So many arm chair smoker pros in the comments lol.
Keep getting smoked !! Subbed !!
Thanks bro! Appreciate the compliment and sub! Haha yeah all the people with their keyboard aggression lolol makes me laugh.
Looks a little dry. You only need them to get to 155 for 1 minute and you will be good.
👍
in the video you touched the chicken with your right hand and then put the same hand in the rub continuously.
The rub is contaminated. It might be why you have a fever for a couple days after you do a video
Fun fact. I throw away everything when I'm done. Your wisdom is needed elsewhere sir
I like the idea of smoking at a lower temp., rather than baking at 350°... Wasn't sure if the lower temp would dry the chicken out. But I will use the temp gauge and give her a go! Thanks!
Results... Really good. Smoked the boneless skinless breasts at 245° for two hours to attain 165° internal temp. I also used a bit of good Sesame Seed Oil in the marinade to help hold the juices. Very nice, juicy and flavorful turnout. For me, this is the way to go! Thanks again. Very happy.
No problem!
I do think the chicken was not as moist as it would be versus baking it at a high temp. But as long as you don't go past 165 and you give it a good glaze it turns out great! The extra smoke flavor that gets added makes up for whatever is lost! We loved them!
So my second comment to this, this time I did chicken breasts but I made my own glaze and it came out super delicious. I had added about a half shot of Jim beam apple bourbon to my glaze and I added my kosmos honey Chipotle killer bee rub to the glaze. Came out very good. Also I cut three slits in the top of the breasts to open them up to allow a little more smokey flavor in the meat and it worked out pretty well. I used the traegar signature blend and overall, the whole family loved the meal.
Sounds like you have an arsenal of runs and glazes. Those flavors sound wonderful together.
The rub making would have been better then the chicken patting....lol
Great video thou... Subbed. Some good info
Thanks! Glad you liked the video. Yeah I know I messed up lol
@@Nicks-BBQ i wouldn't say that..
Hey....I don't think I could do better...
Just thought I'd pointe it out....
Just make the Next.one better.....
Enjoy the content, and keep making videos sir
@@mikefarmer7653 thanks Mike! Plan on doing so :D
This is a great video but I recommend one hand touch seasoning and one hand for chicken. Because you technically contaminated the rest of your seasoning, but I can’t wait to try this recipe
Trust me my wife told me this as soon as we got done recording that scene -.- lol she's the health department at our house haha. If it wasn't for her I'm sure I would have gotten salmonella poisoning by now. Let me know how it goes! It was so yummy!
Do you glaze both sides? Thanks!
In this video I did not. I just glazed the top side. You can glaze both sides if you want won't hurt anything!
How do I know if my temp probe is accurate? It’s brand new from a smoke boss .
I would Google that question. My best best would be to boil water. Water has a boiling point and once it reaches that point your probe should match what Google says lol
Ice water works too. Get a cup full with ice add some water and stir. Put your probe or thermometer I'm the ice water. If it reads 32 degrees it is good if not it needs to be calibrated.
@@jaybeezy4124 smart!
Just got my first smoker and I’m going to be trying this tomorrow!
Awesome hope it turns out amazing
lol, that looks dry AF
Wasn't the juciest. Wouldn't say dry "af" though.
😂
Solid. I'ma give this a go! I have a bag of the exact same pellets you used.
Sweet! Hope it goes well for you!
might be my smoker but the breasts refused to get hotter than 136 internally when I did this without a foil wrap
Really? That's odd. Maybe try doing it at 275?
You know you can leave the thermometer in the meat while its cooking, and even monitor the temperature on the app.
That sounds too easy! Haha
I think im fed up with my rubbery chicken skin and definitely going to try this now.
I think you'll enjoy this!
Dont do those transitions, invest in a microphone, and see a doctor for that rattle.
Lol what's a rattle
I always come back to this recipe. We’ve used it so many times and it’s solid every go
Thanks so much! Glad to know you love it :D
Nice color but I pull mine at 157 and let rest for 5 minutes on the grill at that temp. Not to be offensive but that looks drier than I like mine. I know FDA says 165 but they always overshoot the mark for liability purposes.
I know it sounds weird but i hate juicy chicken breast. I like it more medium. Still moist but a bit tougher. I like my bacon Burnt too. Steak medium well. I'm one of those guys 🤣🤣
@@Nicks-BBQ You are weird 🤣
THANKS ,, IM NEW AT SMOKING MEAT,,I WATCH VIDEOS TO HELP ME OUT,,,
Thats awesome glad you like the videos!
I am about to smoke ribs today for the first time I have been looking for a good rub recipe I like yours would say this be a good rub for ribs? I'm thinking it would what do you think? Oh yeah also ... great video!
Yeah I think it would go great on ribs. If you don't like spicy use less or no cayenne
@@Nicks-BBQ Spicy for my wife me.... not so much Thanks!
So how long? 2hrs and 250?
The time it takes to be cooked will vary each time you make it some. When I grill I go by internal temp of the meat. Example. A 1 pound breast will cook longer than a .5 pound breast. 2 hours could be a rough estimate bit best to verify along the way with a good probe or therma pen
I got like 16 breast on my grill been 2 hrs 250 internal on the big ones 138 f. Hmmmm another hour?🤔 oh and i got a can of rootbeer in there to 🤓
@@derekv275 yeah another hour probably. Could crank up temp if your impatient.
@@Nicks-BBQ its 430 I got some time omg so hard not to open the grill 😬😃
@@derekv275 hahaha I feel ya on that. That's why it's good to buy a good probe that you can trust.
I’m going to try this weekend. Thanks for sharing!
No problem! Hope you like them!
Every time you open it no smoke is coming out at all. Wtf!
Have you ever used a pit boss?
Great video. I'm newer to smoking and recently purchased that same grill. I'll have to give it a go!
That's awesome! I have a bunch of recipes on my page you might like. If you are new to smoking my three favorite guys on TH-cam are mad scientist bbq, howtobbqright, and meat church. Those are the guys I started watching when I was newer to smoking and they taught me a lot. Feel free to ask me a question anytime I'll help however I can.
just did this and it was amazing thanks for the video! whats next lol
I've got like 80 videos on my channel check em out! Glad you liked it
I like to put raw honey in the glaze, soooo good!
That's sounds amazing!
If I’m being honest that looked really dry. You don’t actually have to take it to 165.
When do you suggest stopping?
Thanks for the feedback. I usually just air on the side of caution
I smoked Boneless Skinless Chicken Breast tonight. 2hrs @ 220F and 1.5hrs @ 275. Pulled them @ 162F. Chicken was moist and great inside. Problem is the outside somehow turned to leather in a lot of places. Was it something in my binder or rub? Was it the cooking profile? I can't think of how it could do that with no skin. Any ideas? Is this what happened when you don't spritz? I did whole boneless skinless turkey breast same way with no issues. 🤔
I would start by spritzing. Maybe wrap in foil for the last hour to help the outer layer stay most.
Looks good make chips called smoked bbq chickens
Yeah that would be a good idea 💡
Ok, this turned out so damn good.
That's what I like to hear :D
What wood would be best I just ordered me a pit boss smoker
I love Hickory. Its my favorite. On pork I really like cherry or a mix of Hickory and cherry
Awesome recipe and technique can't wait to try it.
I got the Austin XL last week at Walmart fully assembled for $447. The only way to buy a new grill. Thanks
Make sure you have a good meat thermometer so you don't over or undercook anything! Best purchase I've ever made hope all goes well for ya
Butterfly the breasts and grill them. Don’t put chicken breasts on your smoker. Tried this, texture of the chicken is not appealing.
The texture of the chicken is definitely different than what it would be on a charcoal grill. However I thought it had great flavor. Thanks for your opinion though.
NICELY DONE 😁
My daughter is anti bbq sauce (she is 5) but I’m going to brush hers with just butter I will let you know how it goes
Yeah I get that. My 2.5 year old just barely started to try ketchup. I have to usually cook separate food not seasoned for him.
I noticed that when you opened the smoker with 10 minutes left, the crust didn’t have any black on it. But when you sliced it, the crust looks caramelized and has some blackened parts.
What step did you do at the end to blacken the outside?
When you add a thin layer of glaze at the end of the cook the sugars caramelize.
I cook my chicken to 70C 158F and never add extra salt, just what is in the sauce
By cooking it to 158 do you feel like it's more tender? I know meat carries over several degrees.
Nice recipe, the chicken just looks a little dry to me.
But I'm definitely going to give it a try 👍
Thanks for the feedback! I've made juicier chicken in my life. Brining would have helped. Overall great flavor 😋
how much rub?.......All of it!
Lol
3rd time using this recipe. Had to leave out the cayenne because my family are wimps on the spice scale. Chicken is juicy and the color after the smoke is excellent.
So glad you like the recipe! Yes it def is on the spicy side for most people. I've been eating spicy since I was a kid so to me it is just flavor hahaha.
@@Nicks-BBQ we bought an Austin XL over the holiday and we love it. We love all of your recipes we've tried and will be doing the brisket and then the pork belly burnt ends next!
Ever had any issues smoking next to the vinyl siding?
No I haven't. I've seen pictures of what can happen though lol.
@@Nicks-BBQ i just got smoker and tryna find out where i want to put it lol
@@mmulkcod7454 I keep mine in the garage and roll it out when I smoke on it. I don't have cover. If you keep it outside make sure you get a cover.
You lost me at sweet baby ray’s
You can put a diff sauce of you want...
How long was the whole cook?
I posted this video almost a year ago I can't recall exactly what time it took me. I think i said it somewhere in the video? I do know that your best bet will always be to check with the thermometer
The sauce recipe was very good. I had to keep the cayenne pepper out because my mother is allergic to it. But otherwise it worked out perfect. Gave it that nice color. I used boneless chicken thighs for this smoke session as well. I used organic raw honey as a base to the chicken to get some sweetness and it worked. I also think it helped to give it a nice crisp and nice color. I also used a brown sugar rub made by Kinders and it's very delicious. The thighs came out perfect! Loaded with flavor and extremely moist. I cooked 4lbs of thighs so it took over about 4 hrs to smoke at 230 degrees.
Sounds like you got it down! Everything you said sounds delicious.
Thanks for a great video
My pleasure! Glad you enjoyed it.
That looked pretty good, gunna have to try it. Thx for the recipe and instructions....
No problem! Glad I could help :D
You make great videos but a little editing and presentation would go a long way. Small things like over using phrases can take away from the great cooking you have to share. I'm sure you can take a tip and keep rollin so I'm looking forward to more videos.
This was the second video I made 7 months ago. Watch some of my newer videos. I appreciate the feedback though!
You ruined it with Wal mart sauce
Use your own sauce then.
@FoodWithNick Kansas city here, baby rays is under ketchup here.
Just got a pellet smoker going to use this as first recipe on it
Hope it goes well for ya :D
Not a fan of chicken breast.. but i may be after this! Great video, definitely on the menu now.
Thanks appreciate that. BBQ sauce glazed on anything in a smoker makes it good lol
little spicy but amazing🤤
Yeah the cayenne is a bit much on this one. I think in the video I mentioned using less for less spicy. I really liked it though. Spicy BBQ chicken :D glad ya liked it
I’m attempting it as I type this I’ll let you know how I like it
Hope you love it!
Nick, you da man. I’ve got these on the smoker now. Can’t wait to try them.
Awesome! Hope they turn out delicious!
How did they turn out? I’m about to do the same! Awesome video btw!
@@ButterSlug40 thanks!
Yep gonna do this Saturday 🤤
Thanks! Let me know how they turn out!
Will do!
I can see right away its dry af. Shouldve put it in marrinade for at least 1 hour sith orange in it so its nice and soft and juicy. And also shouldve cooked it for the last 15 mins in foil and not poke it every 10 min bcs chicken breast is dry on its own and poking it just makes it worse.
I actually should have brined it for 3 weeks and cooked it in a bath of butter to make it more juicy. I get what you're saying that it could have been juicier but it turned out to be super good and everyone else I know who's made it is happy. I'll try doing extra steps in the future to see if it'll help make it juicer but all in all it turned out great!
Its worked for me but diff things work for other ppl, you made it good and didnt ruin it like some ppl tend to and you are expirienced in bbq area so not much i can say to you that you dont know about already. All i can say is keep making good vids like these
@@karlohunjak1331 I'm making at least one video a week as of right now! I'm good at bbq but definitely not a pro yet. All the pros have been doing it 20 plus years and I'm not even close to that. I'm only 25 years old lol.
Go ahead and....
Go ahead and
Great video and recipes! Have the Austin XL as well! Just followed more great videos, Thanks
Awesome! glad you enjoyed the video and recipes :D
Do you put the chicken in a brine prior to the rub? Thx
In this video I didn't. If you did did put it in a brine I would tweak the seasonings a bit. Brine has a lot of sodium so I would not use much at all in the rub you pick. However, brining the chicken would make it more juicy forsure!
Try head country bbq sauce. Good shit.
Thanks! I'll keep that in mind
Second time I'll be cooking on my grill. And gonna do this tommorrow 🤤
Hope it turns out amazing!
What did you use for the oil? Pam cooking spray or something else? I’m trying this recipe out tonight
That's awesome hope it goes well. Pam will be just fine I bought the knock off spray oil from Aldi. It's an olive oil spray any will do
@@Nicks-BBQ cooked it 250 for 1 hour. Chicken was still 88. Turned it up to 300. Chicken is now 113. Will glaze it at 140 and pull it off at 165. I will let you know how it turns out once it’s finished.
@@yeeyee2931 Sweet! I'm sure it'll be great!
@@Nicks-BBQ finished letting it rest for 10min. Came out perfect! Really juicy with amazing flavor!! Thank you so much for the recipe
Happy to hear it went well :D
How long did it take to fully cook
I don't remember off the top of my head. I think it was somewhere around an hour and a half or more. The internal temperature is always going to be your indicator over the length it takes to cook. Make sure it gets to 165 degrees.
Chicken look real good I hope you save me a piece
If I did it would be rotten by now lol
Good video. Take the stickers off your smoker
Thanks! Where are the stickers :0 ill have to check next time I used it
Looks dry
It's chicken not brisket lol
awesome vid. doing this tonight!
Sweet! Hope it turns out great!
Sweet! Hope it turns out great!
Killer video Nick. Thanks for the tips!
No problem. Glad I could help!
Im new to this and cant find your rub recipe?
The recipe is in the description of the video. Which is the text underneath the video. You might need to click "See more" to see the full description. If you can't find that here it is for you. Rub Recipe
1/4 cup brown sugar
1/2 cup paprika
2 tablespoons pepper
2 tablespoons salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
Glaze Recipe
Pinch of cayenne
Pinch of brown sugar
Splash of apple cider vinegar
Add your favorite BBQ Sauce till it's not runny.
@@Nicks-BBQ is that basic salt and pepper.. or some fancy kosher , coarse salt and pepper
@@pogue1000 I use the sea salt from sam's club and the restaurant grind black pepper from sam's also. Nothing fancy. Probably just one grade above basic table salt and pepper
Dude those look DELICIOUS!!
Thank you!
Great video!
Thanks you!
what was the total cook time?
I made this video almost a year ago I can't remember the total cook time. If I didn't say it in the video that is my bad! However when it comes to smoking food cook time is irrelevant. It's best to cook to the right internal temperature. There are different variables when smoking that could differ the time. Size of chicken, how long it's been rested before putting on grill, etc. To give you a rough idea though I think this took more than an hour at 250. Hope this helps!
@@Nicks-BBQ thank you for the reply i know cook times dont really matter when smoking i was just asking because i plan to do ribs and chicken soon so i was trying to get a idea when i could get them both off the grill at the same time since the chicken is smaller than the ribs'
@@adammitch2690 forsure I think at 250 it was a little over an hour. I know at 300 it could take like 40ish plus mins for breast so if you plan an hour of time or a little longer
New drinking game - everytime you say go ahead we drink.
I don't advise this. You'll probably end up in the hospital 🤣🤣
@@Nicks-BBQ 🤣🤣🤣🤣
Great video bro helped alot thanks for sharing
No problem so glad it helped 😊
Gonna try this!
Thanks. :)
No problem! Hope it turns out great
Just tried this today and everyone loved it. Thank you so much for the recipe.
No problem!! Glad you guys liked it
Never heard that part about placing cold protein on smoker to give it more time to absorb smoke. Always heard to take beef out of fridge about an hour before going on the grill. Makes sense about starting with a lower internal temp to slow cook and increase smoke tone but have you tested this? Might be a good vid idea. Keep up the nice vids my man!
I heard about this in another video from one of the guys I watch and trust. I haven't done a side by side test. I do remember they said the meat will most likely not be as tender because when you have a rapid change in temperature it ends up making the meat more tough. That's actually why it's recommended to let your meat sit out for a bit before going on the smoker. I should do a side by side test video though that's a good idea.
I
Fantastic recipe girlfriend and I used this for our smoked chicken lastnight and was absolutely amazing
That's so awesome to hear! Glad you guys liked it :D makes me happy
What seasoning did you use?
It was a home made seasoning. The recipe should be in the description
Did you let it rest before cutting into it?
Yeah for chicken breast I only wait like 5-8 mins.
Chicken looked great. Going to have to try this
It was a hit in my house. Definitely spicy so hold back on the cayenne if you don't like too much spice.
that chicken is dry as hell.. i like your info on how you made it happen.. totally legit but char coal is the best way to go. Stop chicken at 230 degrees...
It's chicken breast bro idk what to tell ya. Not gonna look like a brisket lol. Only way to keep chicken breast juicy is hot n fast. By the way, what do you mean stop chicken at 230?
@@Nicks-BBQ I'm so sorry for the comment. I just realized that comment went to you instead of who it was intended for. Please forgive me. As far as your chicken recipe, I plan on experimenting with your method, primarily with the glazing idea. I do that with ribs but for some reason never tried that with chicken. Thanks..
@@smooth5797 lol you're all good. No hard feelings. Glazing chicken is awesome!!
I am the NICKESTNICK
I'm not sure how I feel about this lol
LOL I did use your recipe like right now it’s coming along nicely
I used cherry instead of pecan so it might have a little bit different smoke but It still looks and smells great
Lastly I find myself saying good job nick lol
@@nickestnick5017 that's super awesome bro! Glad it's going well. I want to soon make a honey sriracha chicken breast.
Looks good enjoy
Thanks
Recipe slaps no joke
Thank you!
Great video that I will soon attempt to duplicate your success. Just one tip, wear glove when handling the meat 8)
Haha yeah I have a bad habit of not wearing gloves while I prep meat. Glad you like the video though!
@@Nicks-BBQ It's all good, I have linked your video as a resource on my site 8)
@@kiltedswinebbq oh wow that's awesome! Thanks so much :D
@Caio Prado good to know. Thanks :D
What about brining?
I didn't brine in this video. Totally recommend it though. Would make it juicier and more tender.
Great video!!!
Thanks!
احلى فيديو واحلى قناة وانا كمان عندى حاجات حلو
Thanks for watching! I'm glad you like the channel.
Right.
I love this so much it’s so good
Thanks! Glad you like it
Looks very dry
I've had juicer chicken breasts before. Not going to lie. However, it wasn't as dry as it looks on video. Has great flavor and smoke.
All peppers or just cayenne?
What are you asking specifically? I filmed this video almost 2 years ago I don't know what you're referencing lol
@@Nicks-BBQ Heh Heh Just making light of TKnox comment. Going to make your recipe on our new Pit boss pro series tomorrow. I cant wait to see more smoking recipes. Thanks Nick! ")
No problem hope you enjoy!
Lol
Lol
👍
Thanks!
Great rub recipe.
Thanks!
Good stuff man!
Thank you! I appreciate it
I made this today and it was really good! Thank you.
Thanks! So glad it turned out good for ya.
@@Nicks-BBQ I have a Vertical pitboss and I hardly any smoke coming out is that normal plus I didn’t grease in my grease pot? I noticed I had to raise the heat to 250 degrees to cook my brisket because internal temperature wasn’t rising? Any suggestions will help! Thank you!
@@ceciliahurst7867 one thing I always suggest is making sure the ash pot is cleaned out. The grease pot doesn't matter much. Just depends on what you cook on whether or not that fills up. I've never used the vertical smoker but light blue smoke or very thin almost clear smoke is good. You shouldn't see super thick white smoke billowing out. That's bad smoke. For the brisket it depends on what size it is. A good 16 lb brisket could take 12-18 hours to smoke depending on temp. It also depends on if you're wrapping the brisket. Big cuts of meat will go through what is called a "stall". Where around 160ish or so degrees it can not rise in temp at all for several hours. At this point most people wrap their meat in foil or butcher paper which will help to push the meat past the stall and finish faster. I have two videos on my channel about briskets and I would recommend mad scientist bbq and howtobbqright for advice. They have good informational videos on briskets. It's best to diversify your knowledge between creators because I know I'm always learning and growing in my bbq game. Hope this helps!
Bro ! I am a subscriber now. Your videos are amazing and I absolutely love how your smoked chicken came out. I just went to Walmart to buy the ingredients for the rub and glaze. Your face expressions after taking your first bite says it all. I just bought my first Masterbuilt smoker and have been looking up several meats to smoke and your chicken is awesome. I’m making it tomorrow evening for dinner.
Thanks so much for the compliments and feedback! Hope it turns out great for ya! I definitely love smoked chicken. Of course I love all meats hahaha. How do you like maaterbuilt? I've never used one before.
@@Nicks-BBQ I absolutely love it ! It’s a nice starter smoker for me. I’ve always wanted one and I didn’t want to jump in a 5 to 600 dollar smoker to start. It’s excellent though. I swung for the fence and smoked a brisket as my first smoked meat and it was a hit. How long does the chicken need to sit in the dry rub before I put it on the smoker ?
@@billyturner9512 I let it sit for about 15 or so minutes. Not super touchy like a brisket. That's sweet though I'll have to check then out next time I'm at a store!
From Chicago ?? My best friend lives in Grayskake, I just got home from vacation up there last week. I absolutely love visiting up there. Y’all have some of the best food. Italian Beef is amazing !!!
@@billyturner9512 I grew up in the suburbs of chicago but have moved farther away since I got older.