How to Smoke Chicken Breast | Mad Scientist BBQ
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- เผยแพร่เมื่อ 28 พ.ค. 2024
- Say goodbye to dry chicken when you use this method! Can't wait to see what you guys think of how juicy these chicken breasts turned out.
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To finish off the butter, add a small piece of chicken, wrap in foil and back on the smoker at 275.
Lol 😆!!!
yeah i thought that was a MASSIVE piece of butter... lol
This is the comment I was looking for 😂
You win! Lol that was funny as heck.
That’s a good one. Haha.
In summary:
- Salt and then pepper the chicken breasts
- Put on the smoker for about 1-1.5 hrs at 200-225 degrees Fahrenheit (about 95-110°C) until you have a nice brown color (not too dark)
- Wrap every chicken breast in aluminum foil and add a piece of butter
- Back on the smoker at 275 Fahrenheit (135°C) until the core temperature is 155 Fahrenheit (70°C) -> done
Is that a total of 1.5 hours or longer? I wouldn't think it would take more than 2 hours.
@@jaredwatson8942 Hi Jared. I put the chicken breasts directly on the smoker for about 1 hour and the again the aluminium foim for about 0.5 hrs until well done. Tasted really well :)
Not all heroes wear capes
@@michigan0207 😄🫶
Thank you! I have gone through the entire video several times and could not find where he said that final temp !! (the 275 one)
LOL...the butter costs more than the chicken !! Many thanks Jeremy, glad you're back.
That’s an insane amount of butter!. And I agree the cost of Kerry gold is ridiculous
I came back to say those chunks of butter 3x the price of this lol
I busted out laughing when I saw that 1/2 butter go on one little breast 😂
With a smoker like that. It's a shame to use a $1 🧈 on that chicken breast. 😂. Jeremy welcome back and im trying this method.
I just made this, cut the butter in half and it worked fine
Jeremy we need a tour of the new grill-zeebo! Living in the midwest I deal with swirling winds every time I cook outside. I've been thinking about building something like this!
Came here to say the same thing
@@jmf420 DITTO!
Yup, this!
SAME! I am about to embark on the same thing, but to avoid south florida rains instead.
Lol, same…
Glad you like it and glad you’re back! I’ve made this for my family several times and it took you doing it for my son to ask to make it with me this weekend haha
Glad you’re back. That chicken looks splendid
Good to have you back. Will be trying this when the weather is warmer here in the UK
Smoked a spatchcocked 2- hrs ago for wraps. Those chicken breasts looked AMAZING!! I’m going to have to give that a go! Thanks Jeremy & Michael for sharing 😁👍👍
The internal temp information was gold! Never knew that. Thanks for sharing.
The look of pure joy when you take the first bite is the best part of the video .
Jeremy- had some extra room in the smoker last night, so I cooked up 8 of these. I used maybe a quarter as much butter as you, but they were absolutely delicious. Thanks for passing this recipe along to us. 👍
Found MSBBQ about a week ago, and I can’t stop watching. Respect.
Glad to see you back at it! Food looks amazing as always!
Happy to have you back. Videos are great, been watching since the beginning.
Absolutely loving your channel!!
Glad to see you’re back!!! Hope all is well!
Chicken looked 🤌🏼
As a US Marine I want to thank you for supporting us veterans... and I always enjoy the content.
Good to see ya back. Hope you enjoy your time in the Old North State.
When you said "a big chunk of butter" you were NOT kidding. love it!
That looks awesome! I appreciate the USDA link too! Great information👍
Great to see you again! And. the new digs are very nice
Glad you're back! I really missed your videos.
Thanks Jeremy, I have tried this twice now. What a game changer! Thank you so much.
The Jack Black of the grill....I LOVE IT!! please keep this awesome content coming.
Glad to see you back and hope all is well or as well as it can be
I had some marinated cilantro fajita chicken breasts, so I went ahead and tried this, and the family loved them. Thanks definitely my new way to grill chicken breasts.
Glad to have you back. I smoked one on Christmas that looked exactly like that. Turned out awesome
Looks great as usual! I haven't tried the dry brining which I intend to do but I do the rest except I use a aluminum pan rather than wrapping individually. Saves a ton of foil!
Great to see you back here! Hope all is well.
This is another game-changing way to smoke food, thanks for the great content. You rock!
Welcome back - that good awesome a must try
Glade to see you back Jeremy! Hope all is well!
He came back lookin like a civil war general
Welcome Back!! Gonna give this a try!
Love how you brought out the pasteurization times! I always pull my chicken breasts at 155 on the smoker because resting will take it to at least 160 and after just a few seconds almost all pathogens are killed. I never knew about pasteurization times until i started cooking with sous vide but now i apply it to when i smoke lean meats! Big game changer for those cuts!
Welcome back Jeremy! Great to see you again
Glad a creator is actually pointing out time vs temp with chicken. I have been holding chicken breasts at 155F for one minute for years. Everyone raves about my chicken whenever I make it.
Nice video Jeremy. I do something similar, but I use Chicken quarters. Mainly because I think dark meat does better with smoking, & it's usually less expensive
Awesome video, thanks for posting. It is now on our to do list to make chicken like this.
Just tried this for dinner, and everyone loved it. Simple, smoky, juicy! Idk if I'll cook chicken breast any other way.
Tried it today. Great taste and juicy. Loved it.
Great video Jeremy, and nice beard🧔
Dry brining is like magic. I do chicken breasts for 2 hours in the fridge, on a plate (but I have done them in a Ziploc as well). I'm glad you mentioned the FDA document - I've been looking for that.
While I don't have a dedicated smoker (I've used a grill and a smoke box or smoke tube), I definitely pull them at 155F and haven't had a dry piece of chicken since.
Great stuff!
So good to see you back on our screens 🙌 ❤️
Thanks for linking that usda article! It’s a game changer!
As long as you’ve been singing Thermapen’s praises and they still aren’t sponsoring you!?! Great to see you back. Love your content💪🏻
Best smoked chicken breast recipe I have tried! Thank you!
Thanks for sharing this. I tried it today, and it was the best chicken I've ever tasted.
Welcome back! Happy New Years!
I sure enjoy your videos and I watched the one about smoking a hole chicken tried it myself and it turned out great. Thank you for taking the time and making videos. 😊
Good video Jeremy. I've been doing this with my chicken and it's amazing. I don't wrap them individually, I place them in my hotel pan the add the butter and garlic and whatever other seasonings I want but butter garlic and Rosemary and then back on the smoker covered for a bit is amazing. I just did that two days ago. Can't go wrong. Love the videos brother.
Happy new year and welcome back
Missed you Jeremy, glad you are back!
Great to hear from you again
Best biceps in bbq. Welcome back young king. 💪🤙
Your best recipe by far. This even works great for meal prep (just add that butter juice to the container)
Glad to see you back in action. I like the lumberjack look you got going on lol.
Can't wait to see a tour of the new place!
Good to see you back
welcome back. Nailed it as always
This is an absolute game changer. Haven't had good luck with smoking chicken breast and having just started back on weight watchers might give this a try this weekend. Thanks
Wish i could give this a lot more then 1 thumbs up. Knowledge off the scales. these are techniques the bbq masters take to their grave.
Geez where you been man! Glad to have you back!!
I have been inspired. Going to do this ASAP.
Missed you, Mr.Yoder. Glad you are ok and very happy you are back. I have learned so much from you and am grateful to have you as a teacher. BTW you look like a mini Hulk. Well done Sir.
Glad to have the Pitt Boss himself back, good to see ya. Great video as always
Disappears for a while and now Yoder is back with the alternate universe evil goatee. hmmm.
Perfect thank you. made this yesterday. the taste was so good. had it for work in sandwiches also and just as good.
great to see you back... wish i would have known sooner you were gonna be in NC this weekend. look forward to seeing more videos...
Jeremy welcome back friend. Hope the holidays and new year have treated you well.
I really enjoyed the education regarding cooking times!!! I started cooking Thanksgiving turkey by cooking to 160' F temp in the breast. With carry over cooking the Turkey comes out great! 15 years cooking this temp and no family members get sick from my cooking turkey this way.. Now Im gonna try pulling at 159' next year and see what happens. BTW you mentioned brining with italian dressing which is my go to and its still my best recipe. I want to try your method soon as I've never tried and seen chicken breast that moist!!! Great job once again.
thanks for posting the cook and hold chart...I have been cooking for a living for 27 yrs and always used 165 as the standard for poultry..
Oh damn I live in Holly Ridge. That’s awesome you were here! I just started smoking after my wife got me a smoker post deployment. Since then I’ve been binging ALLLL of your videos! Appreciate you
Welcome back! Been looking forward to some new content!
BTW welcome back :)) super happy to see you again ! :)
Welcome back! We missed you!
Just tried this tonight and oh my gosh what a gamechanger! I have never tasted chicken breast like this. Great flavor, ridiculously juicy and tender! Going to be my go to method for chicken breasts from now on!
Did you use that crazy amount of butter?
Haha.....I used about half the amount of butter, which was plenty.
Great to see you back.. I missed your posts a lot!
I like to do a hybride smoke/sous vide chicken breast. Smoke for a bit to get color then sous vide with a couple spoons of wagu beef tallow in the bag at 145 - 150 I usually go for 3-4 hours. I find the tallow to do a better job of moist mouth feel then the butter. But I do love me some garlic butter!
Welcome back! Crazy to think you never thought to do chicken breast the same as turkey. That’s the only way I do chicken breast, the thicker the better. Usually use it for daily lunch salad. I’ll also grab a Turkey breast when ever I can.
Welcome back! You're the reason I bought a smoker. Want to start catering soon. NERVES!
Excellent results
Back to the basics, love it! Chicken breast in my opinion is hard to master because of the lack of fat. Happy you're back
Just add a stick of butter
Glad you're back! Welcome to NC! Wish I could get out there but busy as usual lol. Swing on by Skylight Inn or Sam Jones Bbq if you have time. Doing some chicken satay for the first time, fingers crossed it turns out.
Really love your videos have a great weekend cooking!
Looks really good man have to try
Thank you sir !! Been missing your content !
The, BEST way to cook chicken breast. Thanks Jeremy!!!
Yay! Glad you're back!
Great video. Packed full of information as usual. Watching the video makes me want to smoke chicken breast but inject butter and seasoning into it like you do with turkey
I jaccard a spatched cocked chicken and then marinade for a couple of hrs and go for 375 until proper internal temp. and it comes out absolutely juicy and very flavorful
Welcome back Jeremy
Thank You for another GREAT Video
We also smoke a lot of Chicken, both (spatchcocked) whole and (boneless / skinless) Breasts
We'll really have to give this method a try
Also thinking of trying this on our "Double Smoked" Turkey Breasts
For your next Video, you need to give us a complete Tour of your new "GrillZebo"
How you've got it set up, what Grills / Pits you've kept and why
Been looking for you. Nice to see another video
Hey so yesterday I tried the chicken Breast and OMG it’s was super delicious… thank you for making this video …. I will surely add this to my menu
I've made it a point to watch ever video this man makes.. someone said Franklin is BBQ Jesus.. this is my BBQ Jesus right here
Your the first video I watched on smoking 2 years ago and after my wife and I having our first kid and shortly after our 2nd I didn’t have the time or want to smoke bbq. Well I’m back into it cause my 1 year old loves it and I’m back on your page. Thanks for everything you do
I've been looking for a good chicken breast recipe. I usually overcook or undercook, will try this method, thanks!
I appreciate knowing I wasn't going crazy when I went to 5 different stores looking for turkey breasts. Good alternative idea here.
Jeremy, congrats on your new crib! But I do like the old background you smokin' in the backyard with trees in the backdrop....Love your work man!
I wonder how Randy would of cooked this chicken. We need a Randy video. Welcome back!
Worked really well!! Best smoked chicken breast I've done. Not dry at all. Maybe add just a tad more seasoning is all if you like. Have done this twice. It's my go to way now. Last time wrap 2 breast in each foil wrap just to save on foil. Good job Jeremy
Another alternate cooking method for very juicy, tender chicken breast if you dont want to use any butter is sous vide. J Kenji Lopez has a great article about times and temps and safety if you're looking for a healthier alternative.
All that said, this looks amazing, and I'll probably try it soon enough
Brilliant idea! Gonna try it today
Tired it and it was delicious! Olive oil worked almost as well as butter. My only complaint is that salt and pepper is not much flavor