How to Smoke Chicken Breast | Mad Scientist BBQ

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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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Опубликовано:

12 июн 2024

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Комментарии : 703

@shaggygoooxide Год назад

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

@richiesbbq Год назад

Lol 😆!!!

@JackBurtonYT Год назад

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

@savagebladestx Год назад

This is the comment I was looking for 😂

@8180lebois Год назад

You win! Lol that was funny as heck.

@curtbernard755 Год назад

That’s a good one. Haha.

@papah7398 Год назад

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

@brendanconnelly1835 Год назад

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

@derekbutts2660 Год назад

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

@simplelifewithrobertpusate294 Год назад

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

@kabuki395 Год назад

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 Год назад

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

@DSN112358 Год назад

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 Год назад

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

@DSN112358 Год назад

@@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 Год назад

Not all heroes wear capes

@DSN112358 Год назад

@@michigan0207 😄🫶

@trelandrum1561 Год назад

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 Год назад

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 Год назад

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 Год назад

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

@letsgojmo Год назад

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

@aaronlunzmann6534 Год назад

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

@2005Pilot Год назад

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 Год назад

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

@dazz075 Год назад

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

@oceano271 Год назад

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

@hartzellaerialproductions527 11 месяцев назад

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!

@joshmcdonald3546 Год назад

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

@haroldmiller9942 Год назад

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!

@Darick_C Год назад

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

@christopherkoch9942 Год назад

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💪🏻

@richardhoward9441 Год назад

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.

@samnshade Год назад

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

@hordenation9335 Год назад

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

@jmf420 Год назад

Glad you’re back. That chicken looks splendid

@mikestevenson6953 Год назад

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

@jaramillo3569 Год назад

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

@jonv8177 Год назад

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

@jesselangguth1753 Год назад

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

@robertscruggs5381 Год назад

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.

@whayes1282 Год назад

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.

@dano2099 Год назад

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. 😊

@rickwalker9265 Год назад

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

@wardad5628 Год назад

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 Год назад

Came here to say the same thing

@scottomlinson2017 Год назад

@@jmf420 DITTO!

@KevnAle Год назад

Yup, this!

@itninja9503 Год назад

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

@anaustringer Год назад

Lol, same…

@kerberos57 11 месяцев назад

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

@raduvisser Год назад

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

@DJ-fn3jm Год назад

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

@brucelindsay6695 Год назад

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

@D90NAS77 Год назад

Absolutely loving your channel!!

@jzadski Год назад

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

@lukejackson3674 Год назад

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

@ottothiele8333 Год назад

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

@Aussieoutbackbbq Год назад

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

@bobbicatton Год назад

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

@FISHNUTSS Год назад

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

@a-totally-random-person Год назад

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

@skooch86 Год назад

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

@jeffatgorbysgrill9480 Год назад

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.

@mikecadney4141 2 месяца назад

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

@daverosenblatt4902 Год назад

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!

@scottshreeve1007 Год назад

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

@TechBrewGamer Год назад

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.

@romariovidal6359 Год назад

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

@ToneNewEra Год назад

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

@hennyvincent420 Год назад

So good to see you back on our screens 🙌 ❤️

@KYSeahawks Год назад

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

@RaleighSmoke Год назад

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

@jasoncapecod Год назад

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..

@ryansauriol62 Год назад

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

@skreuz1 Год назад

Welcome back Jeremy! Great to see you again

@ffwoozy49 Год назад

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

@purpleheartbbq576 Год назад

He came back lookin like a civil war general

@AZRob. Год назад

Welcome Back!! Gonna give this a try!

@paulprosser16 Год назад

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 Год назад

Did you use that crazy amount of butter?

@paulprosser16 Год назад

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

@loud-pedal-addict4503 Год назад

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

@Disastrousmedia Год назад

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 Год назад

Just add a stick of butter

@robmaurer1618 Год назад

Missed you Jeremy, glad you are back!

@texasreddirt1408 Год назад

I have been inspired. Going to do this ASAP.

@PJ-mb3ue Год назад

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

@deilercorria4835 Год назад

Great to hear from you again

@jbl91762 Год назад

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.

@williegueuerrero00 Год назад

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

@raymondrangel1177 Год назад

Welcome back - that good awesome a must try

@timothymassie6293 Год назад

Welcome back! Happy New Years!

@bryanp5534 Год назад

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

@kipkadlec1429 Год назад

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

@kellyadams9284 9 месяцев назад

Excellent results

@spicelandsmokeandsear Год назад

Welcome back! Been looking forward to some new content!

@misinformationwithrandy Год назад

Yay! Glad you're back!

@coreysghostglowmask8650 Год назад

The LEGEND is back🔥

@ConcreteKahuna Год назад

Welcome back! We missed you!

@pacman_17 Год назад

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

@ewilly03289 Год назад

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.

@kcbbqguy9730 Год назад

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

@BigJerryS Год назад

Good to see you back, I can't wait to try this. I do have one question though, did you keep the tenders in or put them aside for something else?

@SmokingDadBBQ Год назад

Happy new year and welcome back

@jaybooth4815 Год назад

Great cook Jeremy! Chicken is sooo juicy. About what temp did you wrap the chickens? Or just smoked to the color you wanted? Kerrygold butter is the best . Glad to see you back! Cheers.

@dens6987 Год назад

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

@thesmokeringsociety Год назад

welcome back. Nailed it as always

@garyraborn1552 11 месяцев назад

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

@dank9288639 Год назад

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

@danno0722 Год назад

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

@OrlinVasilev Год назад

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

@kellyschue3103 Год назад

Looks really good man have to try

@blackrainmtg373 Год назад

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

@jessegarcia6909 Год назад

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.

@999dragula Год назад

That looks amazing, going to have to try this. How long after wrapping did you continue to cook the chicken?

@brucestaciwilliams8601 Год назад

Good to see you back

@rbnice1 Год назад

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!