Simple Brined and Smoked Chicken Breasts on your Pellet Grill! | How To

RECIPE HERE: heygrillhey.com/smoked-chicke...
My Sauces, Rubs and Merch: heygrillhey.com/store
This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that is fast and perfect for multiple occasions. It’s a great meal for busy weekdays, and it’ll satisfy a crowd at a backyard BBQ. All you need is chicken and some of my award-winning Chicken Seasoning, and you’re well on your way to enjoying the perfect chicken breast.
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[@bobwhite193]

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.

[@chrispopp2713]

Why does that sound so high of a temp?

[@david92xj]

@@chrispopp2713 because it is that's just an oven at that point

[@captainamer71]

No smoke flavor at oven temp setting

[@billdohteabaggins3548]

That's not smoking that's grilling at that temp

[@Billythekid781]

I bought a smoker today and have been doing hours of research for chicken brine ideas. This is the BEST video I found

[@wrralph]

I absolutely love your videos, Susie! Keep 'em coming! I like your cooking technique, presentation, and enthusiasm.

[@stevenfitton3973]

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!

[@crisworkizer]

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.

[@limoman4125]

Omg I just tried this on split chicken breast and all I can say is thank u!! Simple brine and made such a difference

[@torrelthomas2589]

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 👍

[@Heygrillhey]

Awesome! Thank you so much for being here!

[@TheIslingtongirl]

You are literally my hero and this channel name is fantastic!

[@Joe-zx6jb]

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!

[@georgebrown-xk9mt]

You have changed my life forever, thank you!

[@keithatkinson7649]

Thanks for this one. I'm working on a recipe for smoked chicken salad. I didnt think about the brining. I'll do this.

[@ryanc8487]

That hoodie needs to be in your store! Love it!

[@scottburton4236]

Great video. I grill several chicken breast on Sunday’s for the upcoming week. Thank you for the brine idea to keep them juicy.

[@jongreer16]

Thx Suzie and Todd. Love your videos.

[@tomchepey2999]

Excellent demonstration 👍🏻

[@joshbryan486]

Great Recipes on this Channel!!! Thank you for sharing! Very Tasty 😋

[@fixit4182]

My wife said “do it “ so I will. Love your show, thank you

[@GPMIAMI]

Yum! Love your video!

[@jeremycuellar268]

Tried your recipe for Sunday dinner. Turned out amazing. Super easy. Thanks for the vid!

[@ThatguyBBQ]

Nicely done, thank you!

[@lindaelizalde-mccoy3810]

First time to your channel,can't wait to see more!I BBQ alot,don't smoke,but I may start...

[@MrGapack1965]

Just left Publix and will be trying this when I get home

[@ericwiese7479]

Great channel, thank you

[@carsoncunningham7993]

I use Italian dressing. Works really well.

[@blumae85]

Just bought a pellet smoker. I am so excited

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?

[@itguy19]

Awesome !

[@davebarton67]

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?

[@Ebs685]

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.

[@toddpatrick8164]

I love your videos

[@doalex2085]

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 😂

[@randomactsofcooking]

OK, got my grocery store list made out. Going to make this tonight! Thanks Susie.

[@Sublime_37]

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?

[@mitchbandalan9450]

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.

[@scottswisher4840]

Looks yummy. Will try it this weekend.

[@brentmanzella4186]

YUMMY

[@BruceReacts]

Thank you for the idea I have some chicken breasts I need to cook

[@donnyarmstrong9559]

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!

[@medchap]

Do you wrap it in alumíniun? At witch temp?

[@remivandenham6821]

That's look delicious susie

[@ElonMuskX]

Doesn't the oil seal the skin and prevent the seasoning from soaking in?

[@danielmontes9410]

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.

[@daled8221]

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!

[@blumae85]

Can someone please help. I’ve brined chicken and it was so salty and gross

[@daled8221]

@@blumae85 use 1/3 of whatever you used!

[@grownupgaming]

Also wonder how close can we get to the end taste without brining? Just trying to save another step for weekday cooking

[@arancarlton3285]

Use a sweet tea brine, life changing

[@jimramm7360]

Any suggestions how you would do this on a gas grill?

[@Heygrillhey]

Check this video out kzbin.info/www/bejne/nWHUo4OPirOab5Y&ab_channel=HeyGrillHey

[@DavePruett]

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.

[@gregoryhoward5811]

Oh yes, you should do a going back to basis series!

[@douglovestoRV]

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!!

[@Heygrillhey]

The details live here! heygrillhey.com/smoked-chicken-breast/

[@okielawnguy]

Hey Susie, will the chicken continue to cook up to 165 temp after pulling off the smoker at 160* ?

[@Heygrillhey]

Yes!

[@haveaniceday1955]

Can you brine w apple juice

[@scottgrafelman2390]

How do you keep the chicken breasts from forming a tough outer 'skin' when smoking them?

[@KennasKitchen]

1:23 Easy Accessible Weeknight Options is my middle name!

[@frankalsup2915]

hj Sussie di you have a pork chops recipe 😊

[@DonPeppinoo]

Can you please cook for me!!!!! This is one of the best chicken breast i have ever seen. Me sad & jelly.

[@TheDWZemke]

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. ..

[@RLeeErmy]

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!

[@Heygrillhey]

Should be just fine!! Kepp track of your temps with a good thermometer.

[@kentsatterfield6617]

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.

[@stevecorino1]

My Ironwood 650 works just fine below 0 degrees F. I’m sure it uses more pellets when it’s cold though.

[@glennbrunson7688]

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.

[@briansupermag3918]

Can you add something different besides brown sugar to be keto friendly? Or is that sugar necessary? Thanks

[@robertbusek30]

My wife and I do low carb and I’ve used Brown Sugar Swerve in Susie’s recipes to great effect.

[@createfaith23]

Can’t do sugar .. what can I possibly substitute the brown sugar with ??

[@bfcourage]

We brine chicken breast with 1tbsp salt per 1 cup water and that is fantastic. No need to use sugar at all.

[@dorothywidomski498]

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.

[@davidquirk2105]

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?

[@cow35f]

Hey, can you do a combination sous vide and smoker?

[@Heygrillhey]

I haven't messed around with sous vide yet, but soon!

[@shawnzemo8806]

Iv never tried brown sugar...mine always tastes bland but juicy...last time I use regular sugar

[@NewVenari]

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 :)

[@photobob1961]

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!

[@bob.bobman]

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. 🤔

[@dcvia313]

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]

heygrillhey.com/smoked-chicken-breast/

[@kez850]

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.

[@barksjohnson1513]

What knives do you use?

[@Heygrillhey]

Dalstrong mostly!

[@INeedABeatDJ]

I smoked mine last night at 225 and it took a lil over 2 hours to get them to 155 degrees.

[@andrewbayes3448]

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

[@morgangentle1515]

Did you cool down the brine first

[@davidrichardson2872]

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.

[@Heygrillhey]

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.

[@DS-qz5bu]

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.

[@Adriansofresh]

I set them in my pellet grill at 250 for one hour and they came out bone dry. Idk what’s going on

[@smeeglesapprentice1468]

If I want to do 8 chx breasts at the same time, do I just double the brine?

[@Heygrillhey]

That'll work!

[@jeffanderson.1306]

You don’t rinse off your brine?

[@RebeccaC2024]

@donny 🤣🤣🤣

[@BackyardEngineer334]

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.

[@lx2nv]

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]

🤮

[@lx2nv]

@@captainamer71 🤣

[@carensimon4236]

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?

[@jzpwhyyouwantmysurname3638]

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 🤕

[@howardcordell3556]

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?

[@merleharmon6833]

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

[@TheRydog61]

Hey Hey u have great hair.

[@mighty_mick]

Tried this but mine came out rubbery. Did it at 225. What could I do to prevent the rubbery texture?

[@Erik-Vadee-Veechee]

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.

[@charlesmiller6826]

Guess i know what i am gonna do with the 3 packs of breast i found on sale now

[@merleharmon6833]

Can you REUSE A BRINE? Definitely not. But you can boil it and thicken it if necessary for basting. FYI.

[@spalacios9058]

5:25 Smoke temp: 225

[@justinopinion4016]

I never heard a thing she said, too busy staring at her gorgeous blue eyes, wow!

[@ElonMuskX]

I think you may have saved my marriage, the wife said my food did not have any flavor!!

[@grownupgaming]

4:32 ever try breast with skin on? It’s the natural fat barrier

[@debratexeira5065]

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°. 😬

[@Heygrillhey]

Are you sure your smoker was actually at 225? I’d check it with an external thermometer.

[@Indianloppan]

155F is 68C, 255F is 107C, 162F is 62C for the rest of the world 😀

[@ElonMuskX]

How in the world do you keep those pesky bugs/fly's away????

[@alexprather]

HGH in 2022: Chicken breast are affordable” Me in 2023: 😑

[@masflaitek8]

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

[@Heygrillhey]

Look for nice, thick chicken breasts! Heavy as you can get.

[@russellparker1035]

Great video. However if you’re short on time you do not need to brine the breasts. They come out great either way

[@johnbezel593]

Turned out great. My only complaint is: with all of these meat smoking videos it, without exception, takes about twice the amount of cooking time for me for some reason.

[@Heygrillhey]

Have you checked to see if your smoker is running at the temperature it says it is? I'm assuming you're using a pellet grill. They're notoriously inaccurate if you don't clean the temperature probe fairly regularly.

[@johnbezel593]

Seems to be but I have not checked it with a separate thermometer independent of the built in grill thermometer (I have a Master Built gravity smoker).@@Heygrillhey

[@datrumpet5]

I prefer boneless chicken thighs with high heat :p

[@ericwiese7479]

Mmm

[@Cd3]

Imagine calling chicken breasts affordable. Lmao That being said I did buy 5 breasts for 20 CAD. Gotta cook em somehow

[@orangevol54]

My results not so good...I tried to duplicate this cook couple of days ago. Brined skinless breast and thighs for 4+ hours, seasoned and put on Weber using a Slow n Sear basket & B&B Hickory lump. I kept temp between 250 - 275 and it took close to 1 & 1/2 hours to reach 165 in the breast. The chicken was not juicy at all...overall disappointed in my outcome.

[@Trblmkr07]

I cook chicken to about 155. IMO anything over 160 is just drying it out.