How to Smoke Chicken Breast | Mad Scientist BBQ

[@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)

[@colbypatin2916]

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

[@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. 👍

[@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!

[@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

[@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…

[@joshmcdonald3546]

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

[@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.

[@Nimajneb78]

I tried this out on my smoker. It came out really good. My kids are usually finicky eaters. They greatly enjoyed it. So far I have nobody who has not enjoyed it to the fullest. Tyvm.

[@8Nguy1948]

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

[@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.

[@jaramillo3569]

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

[@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

[@hordenation9335]

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

[@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💪🏻

[@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

[@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.

[@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

[@oceano271]

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

[@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

[@lukejackson3674]

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

[@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.

[@M63Tod]

Made this tonight with these changes: 1. I dry brined overnight 2. I made browned butter to add to for the final part of the cook because I didn’t have kerigold. Absolutely a winner!!

[@1718BBQ]

I wondered about an overnight brine. Did you dry brine with just salt?

[@M63Tod]

@@1718BBQ once the salt was on, I sprinkled about an equal volume of medium/coarse black pepper. And it worked VERY well. I usually target about 1/2 teaspoon of kosher salt per pound of whatever meat. I added more salt than that accidentally and it was not too salty in the end.

[@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

[@letsgojmo]

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

[@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

[@RaleighSmoke]

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

[@aaronlunzmann6534]

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

[@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!

[@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

[@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.

[@SmokingDadBBQ]

Happy new year and welcome back

[@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..

[@scottshreeve1007]

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

[@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 😁👍👍

[@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.

[@DJ-fn3jm]

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

[@ToneNewEra]

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

[@jimpalmer4061]

Ok, just made this. First, no clue how Jeremy got his times and did it on a pellet grill, but I did 210 degrees for an hour, then wrap with butter and pulled after a half hour and they were way over-cooked. Second, they were STiLL good, so I can't imagine how they will be when I get the temps right. Gonna need to use an exterior real-time probe to pull at 155 instead of guessing when to check with my thermopen.

[@vincef329]

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

[@kipkadlec1429]

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

[@jzadski]

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

[@LaBigShip]

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

[@mikecadney4141]

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

[@raduvisser]

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

[@kerberos57]

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

[@a-totally-random-person]

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

[@PJ-mb3ue]

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

[@hennyvincent420]

So good to see you back on our screens 🙌 ❤️

[@blackrainmtg373]

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

[@rollinrubber4021]

Tried it this way, love it this way. Awesome video. Thanks!

[@UEnjoyMiself]

the amount of butter for one piece wrapped for me is gnarly

[@samnshade]

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

[@OrlinVasilev]

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

[@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.

[@bryanp5534]

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

[@FirstGriller]

Did this on the big green egg yesterday (with much less butter) and came out fantastic. 200f for 90 mins, then butter foil wrap till it hit 155. May skip the foil next time and try sous vide.

[@ryansauriol62]

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

[@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

[@romariovidal6359]

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

[@johnnybray5006]

Welcome back. I always smoke spatchcocked chicken and always use cherry wood. The breasts are always moist and soft, and the red meat tastes reminiscent of bacon!

[@jeffdetlefsen2446]

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.

[@jmf420]

Glad you’re back. That chicken looks splendid

[@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.

[@Darick_C]

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

[@shawngillogly6873]

Glad you're back! Algorithm smile on you.

[@AZRob.]

Welcome Back!! Gonna give this a try!

[@dazz075]

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

[@jeroenderksen5016]

My way to go is wetbrine ( 2 liter water 200 gram salt 200 gram sugar) Smoked til 145 fahrenheit en keep it on 145 for 14 minutes.. best Smoked chicken you tasted.. Greetings from Netherlands 🇳🇱

[@pelekibland]

Welcome back, my brother. Come back to Cali if you need to warm up🏜

[@D90NAS77]

Absolutely loving your channel!!

[@skreuz1]

Welcome back Jeremy! Great to see you again

[@tylercusson9201]

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

[@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 .

[@ffwoozy49]

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

[@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!

[@robmaurer1618]

Missed you Jeremy, glad you are back!

[@spicelandsmokeandsear]

Welcome back! Been looking forward to some new content!

[@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

[@Keasbeysknight]

Magnum pi in the house!!! Welcome back!

[@timothymassie6293]

Welcome back! Happy New Years!

[@lopez8971]

Just finished a Pork Butt and I'm going to doing this with the residual heat since it is quick! Thanks!

[@foodyoulikecom]

Just got turned on to Kerry Gold butter. Had a bit of a hang up on the Grass Fed but WOW! Totally agree with the favorite choice!

[@TWC6724]

I’m with you on the Kerrygold. It’s next level.

[@praetorxyn]

Good god those Kerrygold slabs look huge. That must have cost a fortune in Kerrygold for 10 pounds of chicken. I love Kerrygold, but it's so expensive I only tend to put it on baked potatoes when I cook steak.

[@duckwith4hooves147]

Gotta Costco that stuff! They get it on sale every now and then and I grab a few.

[@praetorxyn]

@@duckwith4hooves147 The closest Costco to me is 2 hours away. I go to Sam's Club every now and then and they have it there, but I don't recall what the price is, as every time I've been there they were either out of it or I already had like 10 boxes of it.

[@jesselangguth276]

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

[@SinisterMD]

Jeremy, something you might already know but others might not is that a pork tenderloin has less fat than a boneless, skinless chicken breast. So if you want something lean other than chicken then a pork tenderloin can be a good option.

[@wilsoncoleb1]

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

[@rickwalker9265]

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

[@Offgridmike]

I'm in south Texas and would LOVE to cook for you and your family. I've been smoking meats for at least 20yrs. EVERYONE has said I should open a BBQ place. I even have friends that drive down from Missouri when I smoke a few Wagyu briskets. Bring an RV and we can do it up right on the lake too. I'll bring the boat.

[@gamemeister27]

Another alternate cooking method for very juicy, tender chicken breast if you dont want to use any butter is sous vide. J Kenji Lopez has a great article about times and temps and safety if you're looking for a healthier alternative. All that said, this looks amazing, and I'll probably try it soon enough

[@ConcreteKahuna]

Welcome back! We missed you!

[@coreysghostglowmask8650]

The LEGEND is back🔥

[@raymondrangel1177]

Welcome back - that good awesome a must try

[@excusemeflo]

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

[@brucestaciwilliams8601]

Good to see you back

[@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!

[@jerrychastain8567]

I just melt butter and mix in some garlic and salt and other spices and inject into breast. I do it on turkey too. Always turns out great!