How to Smoke Chicken Breast That Doesn't SUCK

[@ChilesandSmoke]

We make these every week! Let me know if you try this out.

[@LearningtoSmokeBBQ]

Wrapping with butcher paper and butter looks like a game changer! Gonna try it.

[@ChilesandSmoke]

Heck yeah!

[@nickp806]

How your channel doesnt have much more subscribers is beyond me. Great instructional video

[@ChilesandSmoke]

Thank you! I gotta start somewhere haha

[@JiggyTcg]

I honestly don’t even own a grill or a smoker but I remake a lotta your recipes on the cast iron. Really enjoying this channel keep up the quality content

[@ChilesandSmoke]

Hey that’s awesome! Any recipe you’d like to see?

[@ramoncamacho644]

just subscribed today. thanks for the recipe

[@ChilesandSmoke]

Thanks for joining the crew!

[@Flipping4Real-zl2jr]

Just followed this and the chicken came out fantastic!! Thanks for the recipe and instructions!

[@ChilesandSmoke]

Heck yeah thanks for feedback!

[@SoniyamohanNandoor]

I tried this method with the chicken , but i marinated it with spices and yoghurt. It turned out to be excellent. It was soft ,juicy, and tasty👌. I always burn the chicken and become damn hard, but not this time. Thanks, you are doing great man👏

[@ChilesandSmoke]

Oh heck yeah! That combo sounds so good 🔥

[@jamieschlegel9328]

I just tried this method and it turned out excellent thank you! 😊

[@ChilesandSmoke]

Great job! 👏

[@dandtrang]

I did this on my Ninja woodfire grill and it came out great!

[@ChilesandSmoke]

Oh that’s awesome! I have that grill too, it’s really fun

[@Faultyappliances4]

Follow the directions and my chicken breast was juicy and not dry. Thank you.

[@ChilesandSmoke]

Excellent!!!

[@jason6070]

man i just got my first pellet smoker and completely failed my first chicken breast, giving this a try this week. Thanks!

[@ChilesandSmoke]

Keep me posted!

[@1012Mrjesse]

Any updates on how the chicken turned out for you?

[@vidalmcneal4837]

Tried your method on 4th of July, it worked absolutely great and the chicken was delicious. Thanks for posting this video.

[@ChilesandSmoke]

Heck yeah that's great! Thanks for the feedback

[@brucespencer6042]

Any thoughts on moving the chicken to the oven after wrapping since the smoking is done?

[@ChilesandSmoke]

No issues with it! I’ve done it

[@stevenwetherill7981]

Great video. Thank you for sharing! How long did it take for the chicken to come to 160-162 during the second part of the cook?

[@ChilesandSmoke]

Good question! Once it’s wrapped about 20-30 minutes depending on the size of the chicken breast

[@stevenwetherill7981]

@@ChilesandSmoke Thanky you!

[@scottevans9155]

Going to try this on weekend, Cheers from Australia 🇦🇺🇦🇺🇦🇺

[@ChilesandSmoke]

Hope you enjoy!!

[@TheBaconeaterz]

Me too another Aussie here :)

[@ElkStirrinTheHoney]

Our chicken came out exactly like his did. They were great! I just need to find that seasoning to compliment it to send it over the top.

[@ChilesandSmoke]

Awesome!! Thanks for sharing the feedback

[@amonacoamonaco]

This worked. Very juicy. Looked good. Didn’t get much smoke. I Might add a tube next time.

[@ChilesandSmoke]

Thanks for the feedback!

[@luskvideoproductions869]

So...do you turn or flip them at least once, to even out the smoke? Great vid, nice and simple presentation, under 9 mins too!

[@ChilesandSmoke]

The smoke gets on all sides, no need to flip. Thats only for grilling. Super easy!

[@WydedB]

Hello, can I use liquid smoke if I don't have a smoker ? What do you think about this product ? Thanks

[@ChilesandSmoke]

Personally I do not care for the liquid smoke flavor - I find it to be bitter. I like to use smoked spices instead, such as smoked paprika, smoked salt, or smoked peppercorn. You can also use some chopped chipotles as part of a marinade. I won't tell you not to use it - but it's not my preference.

[@WydedB]

@@ChilesandSmoke Okay, thank you so much for your advice !

[@josephtomaiko6360]

I want to try the recipe, but one thing I didn't get from the narration was about how long did it take from beginning to end? Also, is the recipe in your cookbook? I didn't see it on the blog. Thanks!

[@ChilesandSmoke]

It's roughly an hour, depending on the size of the chicken breasts. I know - I definitely need to make a guide for this on the website. I'll do that extremely soon! It's not in the cookbook

[@TWC6724]

Damn, this looks delicious. Going to try this. Would the method be the same for a Turkey breast?

[@ChilesandSmoke]

Yes it would! Timing will change but the process is the same

[@laddieweidow6119]

Getting ready to smoke 40lbs of chicken breast. Do you think finishing them with butter in a foil pan covered tightly with foil would be a close enough approximation to wrapping them individually? Or am I way off base and missing something important?

[@ChilesandSmoke]

Yes, that’s a great way to handle a bunch of them at once. Just be mindful of overcooking, the foil can create a steaming environment for braising.

[@laddieweidow6119]

@@ChilesandSmoke great thanks! And thanks for the quick reply!

[@ChilesandSmoke]

@@laddieweidow6119 heck yeah have fun!

[@kisoshi898]

Can you get the internal chicken juicy by using a cooking syringe?

[@ChilesandSmoke]

Injecting? Yes it’s possible, but the outside tends to still dry out if you don’t wrap it.

[@kisoshi898]

@ChilesandSmoke I plan on doing everything the same way except I'm going to try injection

[@michaelburrup6698]

I've tried ejecting the chicken breast and this way was way more juicy no comparison!!!

[@ChoppaMate]

Looks good!, Whats was the overall cook time?

[@ChilesandSmoke]

About 70-80 minutes or so depending on size of the chicken breast. Organic ones cook faster, they are smaller.

[@beka4780]

Man, all your videos are so delicious 👍 Greetings Bernd

[@ChilesandSmoke]

Thank you SO MUCH

[@davidgray1722]

How long did you cook on the second round

[@ChilesandSmoke]

About 25-30 minutes, depends on the size of the chicken

[@harrymiller1834]

How long do you need boneless skinless chicken breast on pitboss 3series electric smoker 30inch use small wood chips make juicy I got pitboss 3series electric smoker 30inch use small wood chips. My temperature is lower temperature and higher temperature in medium temperature let me know please 🙏

[@ChilesandSmoke]

Stick as close as you can to these temperatures, should just be a little over an hour depending on the size of the chicken. If they are huge chicken breasts they make take closer to 90 minutes.

[@1lbcrudy]

Can this process be done with a whole chicken? Thanks.

[@ChilesandSmoke]

This works best for chicken breasts, as they are typically quite dry. I haven’t wrapped a whole chicken in butcher paper, it has the bones and skin to help keep the meat moist.

[@ShakeelKhan-yn9pm]

Wow

[@ChilesandSmoke]

Thanks!

[@alliej7042]

You said the fist round of smoking took you 45min. Roughly how long did the second round take? How often did you check your temp the second round? Thanks for your help! Was planning on making brisket for a family's gathering, but the 12-month-old was up till 3am, so change of plans I wasn’t expecting! 🤦‍♀️

[@ChilesandSmoke]

Second round is roughly 30 minutes. I checked after 20, and used the same hole to monitor. Just don't poke through all the way!

[@alliej7042]

Thank you so much!!

[@spanthrax]

you always cook to temp not time.

[@ChilesandSmoke]

@@spanthrax exactly!

[@Samwa351]

We had to try this. This recipe is correct !! Move over thighs - Ha++

[@ChilesandSmoke]

That’s awesome!! 👏

[@Samwa351]

@@ChilesandSmoke Finally Chicken breast(s) get a good rap - Ha++

[@cbachfishing3937]

Mad Scientist BBQ approved. 😂

[@ChilesandSmoke]

👍

[@mrrjtrevino]

Damm boy can I get a sample where’s the Alfredo pasta at

[@ChilesandSmoke]

Ohhhh that sounds great

[@th3v01c3s]

So this was an epic failure for me, I seasoned and let sweat for 30-40 minutes maybe closer to an hour. at 225 Super Smoke on my Ironwood 885, the 6 pieces hit 120ish in roughly 30 minutes. NOTE def didn't look "done". Then moving forward with wrap in peach paper 2 slivers of butter and place back on for another 15ish minutes most were at the 150+ range. After allowing them to rest unwrapped and was met with very wet no color chicken breast. No crust just liquid and the chicken on the inside was not as moist as your samples. Not sure what I missed, I air dried the breasts now they weren't as big as the ones you had however they were a good size. I didnt even think of taking a picture cause i was so disgusted in the results.

[@ChilesandSmoke]

Next time try a higher temp initially, such as 250. I’ve tested this recipe using 3 different pellet grills, but not a Traeger.

[@justreallybored6014]

The entire reason I eat chicken breast is to be healthy...no butter.

[@ChilesandSmoke]

You can skip it!

[@badova123]

Butter is healthy foo

[@donmeyers3090]

@@badova123 Yep!! That up there is some bad, debunked old-time thinking.

[@talalztube]

notice no temp taken right after unwrap so secret FK-All USDA guidelines 😅

[@ChilesandSmoke]

It won't be 165°F after I unwrap. It climbs to 165°F+ while resting and then drops. I'm probably slicing it around 140-150°F. I've cooked and tested these for years, that's why I'm sharing it with confidence.

[@UHOH_iSpiltMyTea]

The way you cut the chicken at the end made me cringe

[@ChilesandSmoke]

Thats unfortunate.

[@wwjj64]

Where is the smoker? Thats an outdoor oven

[@ChilesandSmoke]

🤡

[@emmgeevideo]

Hey cool guy -- It is a pellet smoker.