How to Smoke Chicken Breast | Mad Scientist BBQ

Рет қаралды 316,474

Күн бұрын

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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Пікірлер: 709

@shaggygoooxide Жыл бұрын

To finish off the butter, add a small piece of chicken, wrap in foil and back on the smoker at 275.

@richiesbbq Жыл бұрын

Lol 😆!!!

@JackBurtonYT Жыл бұрын

yeah i thought that was a MASSIVE piece of butter... lol

@savagebladestx Жыл бұрын

This is the comment I was looking for 😂

@8180lebois Жыл бұрын

You win! Lol that was funny as heck.

@curtbernard755 Жыл бұрын

That’s a good one. Haha.

@papah7398 Жыл бұрын

LOL...the butter costs more than the chicken !! Many thanks Jeremy, glad you're back.

@brendanconnelly1835 Жыл бұрын

That’s an insane amount of butter!. And I agree the cost of Kerry gold is ridiculous

@derekbutts2660 Жыл бұрын

I came back to say those chunks of butter 3x the price of this lol

@simplelifewithrobertpusate294 Жыл бұрын

I busted out laughing when I saw that 1/2 butter go on one little breast 😂

@kabuki395 Жыл бұрын

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.

@rmagala Жыл бұрын

I just made this, cut the butter in half and it worked fine

@DSN112358 Жыл бұрын

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

@jaredwatson8942 Жыл бұрын

Is that a total of 1.5 hours or longer? I wouldn't think it would take more than 2 hours.

@DSN112358 Жыл бұрын

@@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 :)

@michigan0207 Жыл бұрын

Not all heroes wear capes

@DSN112358 Жыл бұрын

@@michigan0207 😄🫶

@trelandrum1561 Жыл бұрын

Thank you! I have gone through the entire video several times and could not find where he said that final temp !! (the 275 one)

@jamesgunn5358 Жыл бұрын

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

@bearvonsteuben9675 Жыл бұрын

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. 👍

@colbypatin2916 Жыл бұрын

As a US Marine I want to thank you for supporting us veterans... and I always enjoy the content.

@hartzellaerialproductions527 11 ай бұрын

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!

@richardhoward9441 Жыл бұрын

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.

@2005Pilot Жыл бұрын

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 😁👍👍

@8Nguy1948 Жыл бұрын

The look of pure joy when you take the first bite is the best part of the video .

@wardad5628 Жыл бұрын

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!

@jmf420 Жыл бұрын

Came here to say the same thing

@scottomlinson2017 Жыл бұрын

@@jmf420 DITTO!

@KevnAle Жыл бұрын

Yup, this!

@itninja9503 Жыл бұрын

SAME! I am about to embark on the same thing, but to avoid south florida rains instead.

@anaustringer Жыл бұрын

Lol, same…

@jaramillo3569 Жыл бұрын

Just tried this for dinner, and everyone loved it. Simple, smoky, juicy! Idk if I'll cook chicken breast any other way.

@joshmcdonald3546 Жыл бұрын

The internal temp information was gold! Never knew that. Thanks for sharing.

@letsgojmo Жыл бұрын

Found MSBBQ about a week ago, and I can’t stop watching. Respect.

@aaronlunzmann6534 Жыл бұрын

Happy to have you back. Videos are great, been watching since the beginning.

@robertscruggs5381 Жыл бұрын

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.

@DJ-fn3jm Жыл бұрын

When you said "a big chunk of butter" you were NOT kidding. love it!

@oceano271 Жыл бұрын

Good to have you back. Will be trying this when the weather is warmer here in the UK

@dazz075 Жыл бұрын

Thanks Jeremy, I have tried this twice now. What a game changer! Thank you so much.

@mikestevenson6953 Жыл бұрын

Glad to see you back at it! Food looks amazing as always!

@christopherkoch9942 Жыл бұрын

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💪🏻

@jmf420 Жыл бұрын

Glad you’re back. That chicken looks splendid

@Darick_C Жыл бұрын

Glad to have you back. I smoked one on Christmas that looked exactly like that. Turned out awesome

@KYSeahawks Жыл бұрын

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

@hordenation9335 Жыл бұрын

The Jack Black of the grill....I LOVE IT!! please keep this awesome content coming.

@jonv8177 Жыл бұрын

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

@haroldmiller9942 Жыл бұрын

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!

@samnshade Жыл бұрын

Thanks for sharing this. I tried it today, and it was the best chicken I've ever tasted.

@kerberos57 11 ай бұрын

Your best recipe by far. This even works great for meal prep (just add that butter juice to the container)

@whayes1282 Жыл бұрын

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.

@jesselangguth1753 Жыл бұрын

Glad to see you’re back!!! Hope all is well! Chicken looked 🤌🏼

@rickwalker9265 Жыл бұрын

This is another game-changing way to smoke food, thanks for the great content. You rock!

@TechBrewGamer Жыл бұрын

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.

@raduvisser Жыл бұрын

Glad you're back! I really missed your videos.

@jeffatgorbysgrill9480 Жыл бұрын

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.

@skooch86 Жыл бұрын

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

@loud-pedal-addict4503 Жыл бұрын

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

@jasoncapecod Жыл бұрын

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..

@jzadski Жыл бұрын

Glad to see you back and hope all is well or as well as it can be

@ottothiele8333 Жыл бұрын

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

@ewilly03289 Жыл бұрын

our last Thanksiving turkey we spatchcocked and smoked and followed this concept. smoked the breast to 155 and the leg to about 170... it was the BEST turkey I have EVER eaten.

@scottshreeve1007 Жыл бұрын

Great to see you again! And. the new digs are very nice

@paulprosser16 Жыл бұрын

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!

@chrgeorgeson Жыл бұрын

Did you use that crazy amount of butter?

@paulprosser16 Жыл бұрын

Haha.....I used about half the amount of butter, which was plenty.

@D90NAS77 Жыл бұрын

Absolutely loving your channel!!

@SmokingDadBBQ Жыл бұрын

Happy new year and welcome back

@dano2099 Жыл бұрын

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. 😊

@daverosenblatt4902 Жыл бұрын

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!

@FISHNUTSS Жыл бұрын

Awesome video, thanks for posting. It is now on our to do list to make chicken like this.

@jbl91762 Жыл бұрын

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.

@excusemeflo Жыл бұрын

I appreciate knowing I wasn't going crazy when I went to 5 different stores looking for turkey breasts. Good alternative idea here.

@bobbicatton Жыл бұрын

That looks awesome! I appreciate the USDA link too! Great information👍

@ryansauriol62 Жыл бұрын

Great to see you back here! Hope all is well.

@skreuz1 Жыл бұрын

Welcome back Jeremy! Great to see you again

@hennyvincent420 Жыл бұрын

So good to see you back on our screens 🙌 ❤️

@lukejackson3674 Жыл бұрын

Best biceps in bbq. Welcome back young king. 💪🤙

@Disastrousmedia Жыл бұрын

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

@burningstrawman2589 Жыл бұрын

Just add a stick of butter

@ffwoozy49 Жыл бұрын

Glade to see you back Jeremy! Hope all is well!

@a-totally-random-person Жыл бұрын

Welcome back! You're the reason I bought a smoker. Want to start catering soon. NERVES!

@AZRob. Жыл бұрын

Welcome Back!! Gonna give this a try!

@RaleighSmoke Жыл бұрын

Good to see ya back. Hope you enjoy your time in the Old North State.

@Aussieoutbackbbq Жыл бұрын

Perfect thank you. made this yesterday. the taste was so good. had it for work in sandwiches also and just as good.

@jessegarcia6909 Жыл бұрын

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.

@ToneNewEra Жыл бұрын

Glad to have the Pitt Boss himself back, good to see ya. Great video as always

@timothymassie6293 Жыл бұрын

Welcome back! Happy New Years!

@tylercusson9201 7 күн бұрын

Used less butter but followed everything else. Came out fantastic, thank you

@mikecadney4141 3 ай бұрын

The, BEST way to cook chicken breast. Thanks Jeremy!!!

@brucelindsay6695 Жыл бұрын

Tried it today. Great taste and juicy. Loved it.

@raymondrangel1177 Жыл бұрын

Welcome back - that good awesome a must try

@PJ-mb3ue Жыл бұрын

Thanks for linking that usda article! It’s a game changer!

@romariovidal6359 Жыл бұрын

Best smoked chicken breast recipe I have tried! Thank you!

@bryanp5534 Жыл бұрын

Geez where you been man! Glad to have you back!!

@spicelandsmokeandsear Жыл бұрын

Welcome back! Been looking forward to some new content!

@williegueuerrero00 Жыл бұрын

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

@misinformationwithrandy Жыл бұрын

Yay! Glad you're back!

@thesmokeringsociety Жыл бұрын

welcome back. Nailed it as always

@coreysghostglowmask8650 Жыл бұрын

The LEGEND is back🔥

@garyraborn1552 Жыл бұрын

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

@kipkadlec1429 Жыл бұрын

Glad to see you back in action. I like the lumberjack look you got going on lol.

@robmaurer1618 Жыл бұрын

Missed you Jeremy, glad you are back!

@pacman_17 Жыл бұрын

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

@dank9288639 Жыл бұрын

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

@ConcreteKahuna Жыл бұрын

Welcome back! We missed you!

@OrlinVasilev Жыл бұрын

BTW welcome back :)) super happy to see you again ! :)

@blackrainmtg373 Жыл бұрын

I wonder how Randy would of cooked this chicken. We need a Randy video. Welcome back!

@vincef329 23 күн бұрын

Yes this is real good. I didn't use all that butter but followed everything else to the T. Thanks

@fatsongsongandthinermao Жыл бұрын

smoked chicken breast, your method is very good! 💯

@danno0722 Жыл бұрын

I've been looking for a good chicken breast recipe. I usually overcook or undercook, will try this method, thanks!

@kcbbqguy9730 Жыл бұрын

Jeremy welcome back friend. Hope the holidays and new year have treated you well.

@Infidel167 Жыл бұрын

Just tried this method. Never had juicier chicken breast. Thanks for tips.

@fly1327 Жыл бұрын

I'm glad you're teaching time/internal temps/safety. I never cook chicken or turkey breast beyond 155F. Yes, thighs are much better (tender) at 180-185F and drumsticks need even more to collagenize the connective tissue, at least IMHO. My lesson last Thanksgiving was to ditch any idea of whole or halves, opting to deconstruct before cooking to get everything right, really good. Thanks for spreading the word! Then there's pork loin sous vide at 142F...

@Metal_Auditor Жыл бұрын

Yeah, this past Thanksgiving I took the leg quarters off and put them on an elevated grate above the breasts. Cooked the breasts to 155 and the thighs to about 185. All of it was perfect.

@zahidahmad234 Жыл бұрын

Same! Aldo deconstructed the turkey to get each piece right! Was the best turkey ever

@dens6987 Жыл бұрын

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

@brucestaciwilliams8601 Жыл бұрын

Good to see you back

@deilercorria4835 Жыл бұрын

Great to hear from you again

@texasreddirt1408 Жыл бұрын

I have been inspired. Going to do this ASAP.

@TheICEBOX32 Жыл бұрын

Been looking for you. Nice to see another video

@foolcooker6529 Жыл бұрын

Thank you sir !! Been missing your content !

@throughthemuckandthemire677 Жыл бұрын

That’s hilarious. When this video started I had already been thinking about how I was going to comment the information about the FDA time / temp guide. I started doing that about 3 years ago I think and I usually pull my poultry around 150. It’s technically safe at 145 after 8 minutes but by the time it’s been 8 minutes already (depending on your cooking temp obviously). I’m glad you’re familiar with it and sharing that information because I think that’s really the biggest game changer. I don’t start off low and slow though… I think I typically go straight in at 280-300 and don’t wrap. Comes out amazing .

@progambol 4 ай бұрын

Followed this method but instead of dry brine went the buttermilk route. Ended up close to brisket texture. Was amazing.

@jeffdetlefsen2446 Жыл бұрын

I cook tons of chicken breasts on the smoker and never used this technique. I smoke them 1-1.5 hours at 225 then bump it up to 300 to finish off @ 160-165. They turn out with great smokey flavor but a little dry and tough. A DUH moment on the wrap with butter, should have known. Great tips on the temp too ... breasts feel done in that 155-160 range when I taste test. Really appreciate the tips and info.