How to Smoke Chicken Breast | Mad Scientist BBQ

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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[@shaggygoooxide]

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

[@richiesbbq]

Lol 😆!!!

[@JackBurtonYT]

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

[@savagebladestx]

This is the comment I was looking for 😂

[@8180lebois]

You win! Lol that was funny as heck.

[@curtbernard755]

That’s a good one. Haha.

[@papah7398]

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

[@brendanconnelly1835]

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

[@derekbutts2660]

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

[@simplelifewithrobertpusate294]

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

[@kabuki395]

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]

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

[@DSN112358]

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]

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

[@DSN112358]

@@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]

Not all heroes wear capes

[@DSN112358]

@@michigan0207 😄🫶

[@trelandrum1561]

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

[@8Nguy1948]

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

[@jamesgunn5358]

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

[@joshmcdonald3546]

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

[@2005Pilot]

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 😁👍👍

[@bearvonsteuben9675]

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. 👍

[@letsgojmo]

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

[@oceano271]

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

[@robertscruggs5381]

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.

[@dazz075]

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

[@haroldmiller9942]

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!

[@DJ-fn3jm]

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

[@hartzellaerialproductions527]

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!

[@christopherkoch9942]

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💪🏻

[@aaronlunzmann6534]

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

[@jonv8177]

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

[@jaramillo3569]

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

[@daverosenblatt4902]

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!

[@richardhoward9441]

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.

[@Darick_C]

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

[@samnshade]

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

[@rickwalker9265]

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

[@mikestevenson6953]

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

[@KYSeahawks]

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

[@TechBrewGamer]

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.

[@hordenation9335]

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

[@whayes1282]

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.

[@jzadski]

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

[@jmf420]

Glad you’re back. That chicken looks splendid

[@jesselangguth1753]

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

[@ottothiele8333]

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

[@jbl91762]

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.

[@RaleighSmoke]

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

[@ryansauriol62]

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

[@kerberos57]

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

[@Disastrousmedia]

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]

Just add a stick of butter

[@jeffatgorbysgrill9480]

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.

[@FISHNUTSS]

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

[@raduvisser]

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

[@scottshreeve1007]

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

[@ffwoozy49]

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

[@loud-pedal-addict4503]

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

[@paulprosser16]

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]

Did you use that crazy amount of butter?

[@paulprosser16]

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

[@Aussieoutbackbbq]

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

[@bobbicatton]

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

[@hennyvincent420]

So good to see you back on our screens 🙌 ❤️

[@dano2099]

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. 😊

[@skreuz1]

Welcome back Jeremy! Great to see you again

[@skooch86]

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

[@PJ-mb3ue]

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

[@lukejackson3674]

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

[@jasoncapecod]

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..

[@brucelindsay6695]

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

[@D90NAS77]

Absolutely loving your channel!!

[@a-totally-random-person]

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

[@colbypatin2916]

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

[@ToneNewEra]

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

[@AZRob.]

Welcome Back!! Gonna give this a try!

[@romariovidal6359]

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

[@wardad5628]

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]

Came here to say the same thing

[@scottomlinson2017]

@@jmf420 DITTO!

[@KevnAle]

Yup, this!

[@itninja9503]

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

[@anaustringer]

Lol, same…

[@mikecadney4141]

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

[@jessegarcia6909]

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.

[@bryanp5534]

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

[@kcbbqguy9730]

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

[@excusemeflo]

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

[@raymondrangel1177]

Welcome back - that good awesome a must try

[@spicelandsmokeandsear]

Welcome back! Been looking forward to some new content!

[@kipkadlec1429]

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

[@timothymassie6293]

Welcome back! Happy New Years!

[@williegueuerrero00]

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]

Yay! Glad you're back!

[@robmaurer1618]

Missed you Jeremy, glad you are back!

[@ewilly03289]

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.

[@OrlinVasilev]

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

[@blackrainmtg373]

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

[@garyraborn1552]

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

[@danno0722]

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

[@texasreddirt1408]

I have been inspired. Going to do this ASAP.

[@throughthemuckandthemire677]

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 .

[@deilercorria4835]

Great to hear from you again

[@pacman_17]

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

[@SmokingDadBBQ]

Happy new year and welcome back

[@dens6987]

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

[@dank9288639]

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

[@brucestaciwilliams8601]

Good to see you back

[@thesmokingplank]

Can't wait to see a tour of the new place!

[@ConcreteKahuna]

Welcome back! We missed you!

[@rbnice1]

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!

[@coreysghostglowmask8650]

The LEGEND is back🔥

[@westonfx]

Glad you're back. I know we're all ready for some smokey goodness, but can we all just take a moment and recognize that majestic mustache beard combination? Nick Offerman would be proud.

[@arwilson529]

I knew he was related to Malcolm Reed- the glorious facial bark doesn’t lie.

[@thesmokeringsociety]

welcome back. Nailed it as always

[@fly1327]

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]

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]

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

[@jeffreytaylor6257]

Kerrigold will be sending you a Christmas card. Damn. Well done. JT

[@hentaiweeb69]

Glad to see you back jeremy i swear you look more jacked everytime i see you

[@TheICEBOX32]

Been looking for you. Nice to see another video

[@wilsoncoleb1]

Hard to get excited about chicken breast. But I almost did! Great video.

[@kishansam1]

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!

[@cdfranklin1977]

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!