As an update, it took 3 hours and I cranked the temp up to 275 for the last 45 minutes or so but the chicken came out fantastic!! My wife said it was her favorite smoke I’ve done. I still don’t understand the vast difference in time between your video and my cook but it was worth it.
I've done this weekly for years with my pellet grill set at 325-350° for one hour, using McCormick Montreal Chicken for seasoning. My chicken breast comes prebrined from the local grocery store so it saves me a step. To eat, I cube up and pour it over a bag of pre prepared mixed vegetable salad that comes in a bag. Voila. Fast, simple, easy clean up.
Nice cook Susie. My Grandmother used to brine a lot of things then it was a lost art for a while. I believe the BBQ community brit it back to life. Its only way to go on lean cuts. Thanks for sharing.
6 หลายเดือนก่อน
Awesome Video. Lots of details and you answered all my questions before starting to smoke the skinless chicken breasts. I did your recipe as is and then I substituted two marinades which I am calling no-salt brining (which likely doesn't make sense 🙂. I'm on a 2 gram per day salt diet. It has been fun smoking and BBQ without salt. Your recipe as is, is perfect. It tasted great and retained moisture. For one of the no-salt brines: 2 cups hot water, 2 Tablespoons paprika, 2 tablespoons ground mustard, 2 T brown sugar whipped together. 2nd no-salt brine: 1 can fully blended pineapple, 2 T ground mustard, 1 cup salt free vinegar, 2 T brown sugar. I did use 4 cups hot water but could have cut it back to 2 on the water. I let all of them brine for 6 hours and then put them in my smoker at 175 for 2 hours and then finished with 250 for 30 minutes. I have a Oklahoma Joe DLX 900 smoker using a competition wood pellet mix. I didn't really mean to run at 175 but I had it set on low as my smoker can run hot on a temperature setting of 250. Do you have any good salt free recommendations or combinations of spices to use in place of salt? I'm always looking for suggestions.
Outstanding brine recipe, I had always avoided wet brines because it sounded complicated so thank you for keeping it simple. I followed everything here except the chicken was only cooked to 150 and rested for 10 minutes before we sliced into it. Best chicken breast I've ever had. Thank you so much!
Wow! Definitely going to try this come spring. (12-14-2024 today. I'm a pansie, I don't grill by choice in the winter, on the tops of the Rocky Mountain winter! You know that song by the REO Speedwagon, those boys from the East, when they experienced a Rocky Mountain storm they wrote the fantastic song, Riding the storm out. The song starts out, "...if you ever find yourself in the Rocky Mountains when the sun goes down and the wind comes up, you can find yourself in a Whole lotta Trouble!") Anyway, some day in early 2025 when it's warmer, say 50° or so, I'll have to make these! Thank you so much! I've smoked brisket, pork shoulder, pork and beef ribs, chicken legs, but never chicken breast. This will be a real treat! Thanks again!
The cold and winter months are sometimes the best to smoke meat and BBQ. Unlike the summer and spring when everyone 😂is doing it. I live in Chicago (windy city), and I BBQ all year around. Rather, rain sleet and snow. Enjoy my friend and just dress for the weather 👍🏽
I’m not much of a commentator but I seriously learn so much from you…. And Todd 🙂 I love his simple classic traditional approach to preparing/cooking food. Can never go wrong with that… Thanx again 👍
Hi Susie , Hi Tod ;! Love y’all’s show! I would like to share a quick tip or idea with y’all! I to marinade/ brine in bags to ! But I submerge the bag in water, nice and slowly lower the bag all the way down, 🆙 to the zip line ! Have both ends sealed just the middle of the bag open for the air to escape! When it gets to the zip line close the middle 🆙! Once I learned this trick! I took back my wife’s food savers from Bass Pro! LOL 😂
6 หลายเดือนก่อน
thanks for the video. I really appreciate you providing all the steps and not just glossing over the details. I just got a smoker and this will be my first time doing chicken breast, skinless. Top Sirloin is considered lean steak. Would you brine it also? With the same recipe?
Pork crops really benefit from a brine, it opens up those dense fibres (no matter how you're going to cook them)! If you're out of your favorite rub, garlic salt is great in a pinch! Perfect, well done video, now I'm starved!
Hey what is you brine it for too long such as 10 hours, if you soak the chicken in water to remove the salt, how long would it typically need to soak for?
I used your brine apple set for my turkey tomorrow. Tonight I followed this with some awesome chicken breast from Dixie Meats. Inside was perfect but I don't like the rubber texture of the outside. Any suggestions?
First! Chicken breast are indeed versatile, left alone, there is no flavor! Interesting, 3 to 1 (salt/sugar) on the brine. That look when you took that bite, PRICELESS!!! Gonna give this one a try!
Hey Susie. I couldn’t wait to do this on my Traeger. However it took about an hour and 45 minutes to get them to 161. They were very very dry. What was I doing wrong? Thanks Stan
She either misspoke or has some magical smoker lol. On my Weber Smoky Mountain Kettle or Franklin BBQ pit these would take around 2 hours at 225-275 range.
Did she give a temp and approximate time? I smoked mine at 250 then cranked the heat to finish them. Took them off right about 165 and they were dryer than id like. Maybe the brine really helps
Even if you can brine for 30 minutes it’s still far superior than when you don’t brine. Also you cooked them a little too fast and too high at 250/165. Aim for the smoker to be at 225 and take the chicken out when it’s around 155 internal.
The basics is where I need to be! LOL If its 10 to 30 degrees outside, Is my pellet smoker going to be able to cook this? I haven't tried to use it when its this cold. THANKS FOR ANOTHER GREAT VIDEO!
I use my smoker when it's in the 20's and it does fine. I went to Harbor Frieght and bought a welding blanket that I drape over my smoker to help insulate it.
I use my Pitt Boss 700 year round.. n/p smoking it at 20 degrees outside temp. .even while it was snowing.. still get the same great taste and smoke. .from burgers to whole chicken and turkey. .Its great ..keep on smokin.
Hey Susie: I looked up “chicken breasts on a pellet grill” and found two of your recipes. On this video you suggested a temp of 225; on another it was 325…….can you help explain the differences? Thanks in advance!
I tried these yesterday (didn’t brine because I didn’t decide to do them until later in the day) and they were delicious. Only thing I’d like to fix is that the surface of the chicken breasts was a little rubbery. They were skinless so it wasn’t a “chicken skin” issue. Wondering if brining would help or perhaps brushing on some BBQ sauce for the last 10-15 minutes could help?
Your videos are always well done, and somehow you look younger in 2022! Have you tried dry brining the breasts? Less waste and, if you use skin-on chicken parts, your can get crispy skin, which is difficult to do after a wet brine.
Want to up your chicken game? Put it on a "nest" of herbs when you smoke it. The heat and smoke will drive those flavours up directly into the meat, so it's not just a surface treatment, but actually flavourful meat :)
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 tried this, had my smoker at 225 for an hour. But my temp probes only said chicken reached like 145... I had to cook it for like another hour. And 30 minutes in upped the temp to 250. Even still i had one chicken (the thickest one) say it was 165, and the other one say it was 160... Not sure how that happens. Then i took the 165 one off, and plugged the probe into another smaller chicken, and it said only 145! Am i doing something wrong? Maybe using the probes wrong? Or would the chicken really take 2 hours or longer.
It sounds like your smoker isn't running nearly as hot as it says it is. I'd check it with an accurate external thermometer to make sure. Also, how far are you placing your probes into the meat? You want the tips to be in the center of whatever you're cooking.
I love your videos and the food is wonderful. What I can’t figure out is why the time is never even close to the videos show. It put the chicken in 2 hours ago and even turned the temp up to 260 about 1/2 hour ago. Right now the meat temp is at 152. It’s the same with the 321 ribs. They take over 12 hours to smoke, even though I run the temp 10-15 degrees higher than you. And that’s with confirming the temp with 4 separate thermometers. I honestly don’t get it.
Have you verified that your smoker temp is correct with a second thermometer in the place you have the chicken? Maybe it is running cooler at that spot or the entire smoker is running cooler than you think?
I want to make honey barbecue pulled smoked chicken mac and cheese. The chicken I’d obviously cook in my smoker (which is electric) but the mac and cheese I will make in my crockpot. I’ll just smoke the chicken first, shred it apart and put it on top of the mac and cheese on the crockpot and drizzle over some honey bbq sauce.
SAFE CHICKEN TEMPERTURES. USDA says 155 degrees for 43 seconds is safe. I go to 158 and loose tent for 10 minutes. Safe and even juicer. Also, USDA claims holding temperature at 136 for one hour is safe too. FYI
First of all, great channel. I've just subscribed. However can someone riddle me this please. In the video it's stated the chicken should take ~1 hour to reach ~160 F at 225 F. Happy to get going I got mysel a thermometer with some probes, 1 measures temp at the grill, the other one the chicken. Temp at the grill showed ~250 F, the dome one (actually built in BBQ one) pretty much the same. But the chicken breast (not a small one, but not too big either) was only at 145 F after 2.5 hours!? First I though the termometer was out, but it is dead accurate in boiling water and at the room temperature so it can't be it. What am I missing? 🤔 P.S. it was still delicious after those few hours on the grill 🙂 ... but I just have to understand what is going on 🤕
Yeah I did the same and the math just didn’t add up. Took me 2 hours as well. But on my next smoke 325 degrees worked way better and that actually did take one hour. Maybe she misspoke?
Enjoyed the video, although I question adding the oil before the smoke - a lot of it will likely drain off, but what doesnt drain off would hinder the smoke adherence. You are basically putting a barrier between the smoke molecules and the surface of the meat, smoking the oil, not the chicken. My thought is to add that oil once the smoke has adhered and the temps start to get hot, likewise squeezing moisture from the meat. When the meat is still cool and taking on smoke, and the muscle fibers haven't tightened up, and the salt is holding on to the internal moisture, I suspect the oil doesn't serve any purpose. I'm no expert, however, that's my scientific take on the process - any other opinions?
Raise the temp to 250 and let it stay in for over an hour (close to 2hr) Your chicken doesn't sound done. She's giving the details on how to make an uncooked chicken breast. Watch other channels.
The boneless skinless breasts I buy are huge so I butterfly them. Going to try them brined tonight. I butterflied them prior to brining thinking that would be the best way to get it brined as completely as possible. Any thoughts thrown my way would be appreciated!
Susie beat your chicken breasts while they’re in a ziplock bag before you put them on the grill, it will give them a uniform thickness so they cook more even & way more tender.
All depends on your ratios. Hers is a quarter cup of salt to a quart of water so very salty meant for quick brines. I've done a quarter cup of salt into a gallon of water for up to 24 hours with good results.
How many pounds of chicken is this? The fiedt time I tried I had the JUICIEST chicken I've ever had. I've done it twice since and has not been the same and can't figure out what I'm doing different
As an update, it took 3 hours and I cranked the temp up to 275 for the last 45 minutes or so but the chicken came out fantastic!! My wife said it was her favorite smoke I’ve done. I still don’t understand the vast difference in time between your video and my cook but it was worth it.
I've done this weekly for years with my pellet grill set at 325-350° for one hour, using McCormick Montreal Chicken for seasoning. My chicken breast comes prebrined from the local grocery store so it saves me a step. To eat, I cube up and pour it over a bag of pre prepared mixed vegetable salad that comes in a bag. Voila. Fast, simple, easy clean up.
Why does that sound so high of a temp?
@@chrispopp2713 because it is that's just an oven at that point
No smoke flavor at oven temp setting
That's not smoking that's grilling at that temp
I bought a smoker today and have been doing hours of research for chicken brine ideas. This is the BEST video I found
Also try the mad scientist, he does a great job as well
Trying this for the first time on my smoker tonight! Love all your recipes and your my go to for all smoking and cooking needs!
You changed my life!!!! My wife is your biggest fan! We have tried so many of your recipes, this one is happening tomorrow!!!
Omg I just tried this on split chicken breast and all I can say is thank u!! Simple brine and made such a difference
Nice cook Susie. My Grandmother used to brine a lot of things then it was a lost art for a while. I believe the BBQ community brit it back to life. Its only way to go on lean cuts. Thanks for sharing.
Awesome Video. Lots of details and you answered all my questions before starting to smoke the skinless chicken breasts. I did your recipe as is and then I substituted two marinades which I am calling no-salt brining (which likely doesn't make sense 🙂. I'm on a 2 gram per day salt diet. It has been fun smoking and BBQ without salt. Your recipe as is, is perfect. It tasted great and retained moisture. For one of the no-salt brines: 2 cups hot water, 2 Tablespoons paprika, 2 tablespoons ground mustard, 2 T brown sugar whipped together. 2nd no-salt brine: 1 can fully blended pineapple, 2 T ground mustard, 1 cup salt free vinegar, 2 T brown sugar. I did use 4 cups hot water but could have cut it back to 2 on the water. I let all of them brine for 6 hours and then put them in my smoker at 175 for 2 hours and then finished with 250 for 30 minutes. I have a Oklahoma Joe DLX 900 smoker using a competition wood pellet mix. I didn't really mean to run at 175 but I had it set on low as my smoker can run hot on a temperature setting of 250.
Do you have any good salt free recommendations or combinations of spices to use in place of salt? I'm always looking for suggestions.
I absolutely love your videos, Susie! Keep 'em coming! I like your cooking technique, presentation, and enthusiasm.
My wife said “do it “ so I will. Love your show, thank you
Yum! It does look simple and delicious!
Thanks for this one.
I'm working on a recipe for smoked chicken salad. I didnt think about the brining. I'll do this.
That hoodie needs to be in your store! Love it!
Outstanding brine recipe, I had always avoided wet brines because it sounded complicated so thank you for keeping it simple. I followed everything here except the chicken was only cooked to 150 and rested for 10 minutes before we sliced into it. Best chicken breast I've ever had. Thank you so much!
150 is fine as long as you hold it at that temp for at least 2.8 minutes for full pasteurization.
I was just watching your smoked chicken thighs with bone in and asked about chicken breast. Well, here I am. Plan to smoke chicken soon.
Wow! Definitely going to try this come spring. (12-14-2024 today. I'm a pansie, I don't grill by choice in the winter, on the tops of the Rocky Mountain winter! You know that song by the REO Speedwagon, those boys from the East, when they experienced a Rocky Mountain storm they wrote the fantastic song, Riding the storm out. The song starts out, "...if you ever find yourself in the Rocky Mountains when the sun goes down and the wind comes up, you can find yourself in a Whole lotta Trouble!") Anyway, some day in early 2025 when it's warmer, say 50° or so, I'll have to make these! Thank you so much! I've smoked brisket, pork shoulder, pork and beef ribs, chicken legs, but never chicken breast. This will be a real treat! Thanks again!
The cold and winter months are sometimes the best to smoke meat and BBQ. Unlike the summer and spring when everyone 😂is doing it. I live in Chicago (windy city), and I BBQ all year around. Rather, rain sleet and snow. Enjoy my friend and just dress for the weather 👍🏽
Great video. I grill several chicken breast on Sunday’s for the upcoming week. Thank you for the brine idea to keep them juicy.
I’m not much of a commentator but I seriously learn so much from you…. And Todd 🙂 I love his simple classic traditional approach to preparing/cooking food. Can never go wrong with that… Thanx again 👍
Awesome! Thank you so much for being here!
You are literally my hero and this channel name is fantastic!
Just left Publix and will be trying this when I get home
I use Italian dressing. Works really well.
Hi Susie , Hi Tod ;! Love y’all’s show! I would like to share a quick tip or idea with y’all! I to marinade/ brine in bags to ! But I submerge the bag in water, nice and slowly lower the bag all the way down, 🆙 to the zip line ! Have both ends sealed just the middle of the bag open for the air to escape! When it gets to the zip line close the middle 🆙! Once I learned this trick! I took back my wife’s food savers from Bass Pro! LOL 😂
thanks for the video. I really appreciate you providing all the steps and not just glossing over the details. I just got a smoker and this will be my first time doing chicken breast, skinless. Top Sirloin is considered lean steak. Would you brine it also? With the same recipe?
Just bought a pellet smoker. I am so excited
Thx Suzie and Todd. Love your videos.
Tried your recipe for Sunday dinner. Turned out amazing. Super easy. Thanks for the vid!
First time to your channel,can't wait to see more!I BBQ alot,don't smoke,but I may start...
Great Recipes on this Channel!!! Thank you for sharing! Very Tasty 😋
Pork crops really benefit from a brine, it opens up those dense fibres (no matter how you're going to cook them)! If you're out of your favorite rub, garlic salt is great in a pinch!
Perfect, well done video, now I'm starved!
Can someone please help. I’ve brined chicken and it was so salty and gross
@@blumae85 use 1/3 of whatever you used!
Hey Susie. You need to get more excited about your food. Lol Another winner and I can’t wait to try it. Keep up the great work.
Nicely done, thank you!
Yum! Love your video!
Also wonder how close can we get to the end taste without brining? Just trying to save another step for weekday cooking
Excellent demonstration 👍🏻
I love your videos
Thank you for the idea I have some chicken breasts I need to cook
OK, got my grocery store list made out. Going to make this tonight! Thanks Susie.
Great channel, thank you
Hey what is you brine it for too long such as 10 hours, if you soak the chicken in water to remove the salt, how long would it typically need to soak for?
Did I miss your time and temperature? We just bought a Pit Boss pellet grill and we are trying to learn. Thanks for your help!!
The details live here! heygrillhey.com/smoked-chicken-breast/
I used your brine apple set for my turkey tomorrow. Tonight I followed this with some awesome chicken breast from Dixie Meats. Inside was perfect but I don't like the rubber texture of the outside. Any suggestions?
First!
Chicken breast are indeed versatile, left alone, there is no flavor!
Interesting, 3 to 1 (salt/sugar) on the brine.
That look when you took that bite, PRICELESS!!!
Gonna give this one a try!
Use a sweet tea brine, life changing
Hey Susie. I couldn’t wait to do this on my Traeger. However it took about an hour and 45 minutes to get them to 161. They were very very dry. What was I doing wrong? Thanks Stan
After the 1hr you cover it with tin foil until it hits 165, I think she said
She either misspoke or has some magical smoker lol. On my Weber Smoky Mountain Kettle or Franklin BBQ pit these would take around 2 hours at 225-275 range.
Hey Susie, will the chicken continue to cook up to 165 temp after pulling off the smoker at 160* ?
Yes!
Do you wrap it in alumíniun? At witch temp?
Looks yummy. Will try it this weekend.
Awesome !
Did she give a temp and approximate time? I smoked mine at 250 then cranked the heat to finish them. Took them off right about 165 and they were dryer than id like. Maybe the brine really helps
heygrillhey.com/smoked-chicken-breast/
Even if you can brine for 30 minutes it’s still far superior than when you don’t brine.
Also you cooked them a little too fast and too high at 250/165. Aim for the smoker to be at 225 and take the chicken out when it’s around 155 internal.
@@Heygrillhey
Can you add something different besides brown sugar to be keto friendly? Or is that sugar necessary?
Thanks
My wife and I do low carb and I’ve used Brown Sugar Swerve in Susie’s recipes to great effect.
Any suggestions how you would do this on a gas grill?
Check this video out th-cam.com/video/g0qrPYUNg94/w-d-xo.html&ab_channel=HeyGrillHey
We usually eat thighs bc breast to use are dry. Never thought to brine them. Will have to try. Thank you for doing this video.
YUMMY
That's look delicious susie
The basics is where I need to be! LOL
If its 10 to 30 degrees outside, Is my pellet smoker going to be able to cook this?
I haven't tried to use it when its this cold.
THANKS FOR ANOTHER GREAT VIDEO!
Should be just fine!! Kepp track of your temps with a good thermometer.
I use my smoker when it's in the 20's and it does fine. I went to Harbor Frieght and bought a welding blanket that I drape over my smoker to help insulate it.
My Ironwood 650 works just fine below 0 degrees F. I’m sure it uses more pellets when it’s cold though.
I use my Pitt Boss 700 year round.. n/p smoking it at 20 degrees outside temp. .even while it was snowing.. still get the same great taste and smoke. .from burgers to whole chicken and turkey. .Its great ..keep on smokin.
Hey Susie: I looked up “chicken breasts on a pellet grill” and found two of your recipes. On this video you suggested a temp of 225; on another it was 325…….can you help explain the differences? Thanks in advance!
If they're skin on, 325 will produce a better texture on the skin and less smoke flavor. 225 will give you more smoke flavor but rubbery skin.
Thanks for the quick response! I’ll be doing boneless, skinless……I’ll go with your 225 approach first. Thanks!
Doesn't the oil seal the skin and prevent the seasoning from soaking in?
I tried these yesterday (didn’t brine because I didn’t decide to do them until later in the day) and they were delicious. Only thing I’d like to fix is that the surface of the chicken breasts was a little rubbery. They were skinless so it wasn’t a “chicken skin” issue. Wondering if brining would help or perhaps brushing on some BBQ sauce for the last 10-15 minutes could help?
Can’t do sugar .. what can I possibly substitute the brown sugar with ??
We brine chicken breast with 1tbsp salt per 1 cup water and that is fantastic. No need to use sugar at all.
If I want to do 8 chx breasts at the same time, do I just double the brine?
That'll work!
Your videos are always well done, and somehow you look younger in 2022! Have you tried dry brining the breasts? Less waste and, if you use skin-on chicken parts, your can get crispy skin, which is difficult to do after a wet brine.
Hey, can you do a combination sous vide and smoker?
I haven't messed around with sous vide yet, but soon!
How do you keep the chicken breasts from forming a tough outer 'skin' when smoking them?
Can you please cook for me!!!!! This is one of the best chicken breast i have ever seen. Me sad & jelly.
Oh yes, you should do a going back to basis series!
1:23 Easy Accessible Weeknight Options is my middle name!
Did you cool down the brine first
I am making these on my smoker. We have no power due to Ian in Sarasota and I am making all the meals on the smoker.
hj Sussie di you have a pork chops recipe 😊
5:25 Smoke temp: 225
Want to up your chicken game? Put it on a "nest" of herbs when you smoke it. The heat and smoke will drive those flavours up directly into the meat, so it's not just a surface treatment, but actually flavourful meat :)
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. 🤔
Can you brine w apple juice
What knives do you use?
Dalstrong mostly!
I tried this, had my smoker at 225 for an hour. But my temp probes only said chicken reached like 145... I had to cook it for like another hour. And 30 minutes in upped the temp to 250. Even still i had one chicken (the thickest one) say it was 165, and the other one say it was 160... Not sure how that happens. Then i took the 165 one off, and plugged the probe into another smaller chicken, and it said only 145! Am i doing something wrong? Maybe using the probes wrong? Or would the chicken really take 2 hours or longer.
It sounds like your smoker isn't running nearly as hot as it says it is. I'd check it with an accurate external thermometer to make sure. Also, how far are you placing your probes into the meat? You want the tips to be in the center of whatever you're cooking.
I love your videos and the food is wonderful. What I can’t figure out is why the time is never even close to the videos show. It put the chicken in 2 hours ago and even turned the temp up to 260 about 1/2 hour ago. Right now the meat temp is at 152. It’s the same with the 321 ribs. They take over 12 hours to smoke, even though I run the temp 10-15 degrees higher than you. And that’s with confirming the temp with 4 separate thermometers. I honestly don’t get it.
Have you verified that your smoker temp is correct with a second thermometer in the place you have the chicken? Maybe it is running cooler at that spot or the entire smoker is running cooler than you think?
@@ethandgregory Actually I have 4 different thermometers.
I want to make honey barbecue pulled smoked chicken mac and cheese. The chicken I’d obviously cook in my smoker (which is electric) but the mac and cheese I will make in my crockpot. I’ll just smoke the chicken first, shred it apart and put it on top of the mac and cheese on the crockpot and drizzle over some honey bbq sauce.
Nice job... I put a slice of swiss cheese on it and it is perfect.... lol adds the fat to a chicken breast. For leftovers. ..
Iv never tried brown sugar...mine always tastes bland but juicy...last time I use regular sugar
SAFE CHICKEN TEMPERTURES. USDA says 155 degrees for 43 seconds is safe. I go to 158 and loose tent for 10 minutes. Safe and even juicer. Also, USDA claims holding temperature at 136 for one hour is safe too. FYI
First of all, great channel. I've just subscribed.
However can someone riddle me this please. In the video it's stated the chicken should take ~1 hour to reach ~160 F at 225 F. Happy to get going I got mysel a thermometer with some probes, 1 measures temp at the grill, the other one the chicken. Temp at the grill showed ~250 F, the dome one (actually built in BBQ one) pretty much the same. But the chicken breast (not a small one, but not too big either) was only at 145 F after 2.5 hours!? First I though the termometer was out, but it is dead accurate in boiling water and at the room temperature so it can't be it. What am I missing? 🤔
P.S. it was still delicious after those few hours on the grill 🙂 ... but I just have to understand what is going on 🤕
Yeah I did the same and the math just didn’t add up. Took me 2 hours as well. But on my next smoke 325 degrees worked way better and that actually did take one hour. Maybe she misspoke?
I set them in my pellet grill at 250 for one hour and they came out bone dry. Idk what’s going on
You don’t rinse off your brine?
Enjoyed the video, although I question adding the oil before the smoke - a lot of it will likely drain off, but what doesnt drain off would hinder the smoke adherence. You are basically putting a barrier between the smoke molecules and the surface of the meat, smoking the oil, not the chicken. My thought is to add that oil once the smoke has adhered and the temps start to get hot, likewise squeezing moisture from the meat. When the meat is still cool and taking on smoke, and the muscle fibers haven't tightened up, and the salt is holding on to the internal moisture, I suspect the oil doesn't serve any purpose. I'm no expert, however, that's my scientific take on the process - any other opinions?
Tried this but mine came out rubbery. Did it at 225. What could I do to prevent the rubbery texture?
Raise the temp to 250 and let it stay in for over an hour (close to 2hr) Your chicken doesn't sound done. She's giving the details on how to make an uncooked chicken breast. Watch other channels.
Can you REUSE A BRINE? Definitely not. But you can boil it and thicken it if necessary for basting. FYI.
Not sure if I did something wrong. I set the cook temp to 225° and it took 4 hours for them to get up to 160°. 😬
Are you sure your smoker was actually at 225? I’d check it with an external thermometer.
The boneless skinless breasts I buy are huge so I butterfly them. Going to try them brined tonight. I butterflied them prior to brining thinking that would be the best way to get it brined as completely as possible. Any thoughts thrown my way would be appreciated!
Susie beat your chicken breasts while they’re in a ziplock bag before you put them on the grill, it will give them a uniform thickness so they cook more even & way more tender.
4:32 ever try breast with skin on? It’s the natural fat barrier
155F is 68C, 255F is 107C, 162F is 62C for the rest of the world 😀
I smoked mine last night at 225 and it took a lil over 2 hours to get them to 155 degrees.
Idk how people are getting to 165 in an hour at 225. I did some today at 225 and it took almost 3 hours lol
Guess i know what i am gonna do with the 3 packs of breast i found on sale now
I think you may have saved my marriage, the wife said my food did not have any flavor!!
I never heard a thing she said, too busy staring at her gorgeous blue eyes, wow!
@donny 🤣🤣🤣
I like this. I have been flattening my breast and brining them but grilling over 450-500 degree heat. That's my go to, but adding this to the arsenal!
🤮
@@captainamer71 🤣
Do not brine boneless skinless chicken breast for more than 2 hours unless you like salty chicken. Or have huge chicken breast...
All depends on your ratios. Hers is a quarter cup of salt to a quart of water so very salty meant for quick brines. I've done a quarter cup of salt into a gallon of water for up to 24 hours with good results.
Yes very very salty
How many pounds of chicken is this? The fiedt time I tried I had the JUICIEST chicken I've ever had. I've done it twice since and has not been the same and can't figure out what I'm doing different
Look for nice, thick chicken breasts! Heavy as you can get.
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