How to Make JUICY Smoked Chicken Breasts on a Pit Boss Pellet Grill!

[@madbackyard]

📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!

[@realamericanz4641]

Thank you for a clean, quick video. Watched a number of other videos. But yours was the only one had that I was looking for. That being Temps and cook times! Good job Sir!

[@madbackyard]

Thanks for watching and for the kind words! Make sure to check out our other recipes at madbackyard.com

[@youtubable5693]

I really enjoyed this video. Easy to follow and the recipe looks delicious. Thanks!

[@madbackyard]

Glad you enjoyed it! Thanks for watching!

[@chadolson8665]

Fill a spray bottle with olive oil, much better than pam👍

[@Youtubeexpert420]

Best video for clear cut instructions 👌 Thanks!

[@madbackyard]

Glad it was helpful!

[@Birdsandnaturetours]

Great job my guy. Putting some on the grill I seasoned up yesterday. Good how you said 300 so it is a sweet spot

[@madbackyard]

Thanks 👍!

[@STAYRACKINGHUNDREDS_LLC]

Literally made a KZbin account to subscribe to this channel clear cut instructions

[@madbackyard]

Thank you so much and thanks for watching!

[@kevintanyamontgomery4740]

Thank you for your detailed instructions I'm going to try this recipe tonight on my new pit Boss. Only my second cook

[@madbackyard]

Awesome! Let us know how it goes!

Why did you separate the large breast - leaving it on you right and 3 on your left? Nice video and thanks for sharing the information.

[@madbackyard]

Thanks! My pit boss is hotter on the left side so I think I was just trying to catch that bigger one up and slow the other three down.

[@darktoadone5068]

I have a PB Austin XL, I love smoking chicken but I hate having to clean the grates!

[@madbackyard]

Thanks for watching! I usually do a burn off for about 10 minutes on the highest temp setting after I'm done cooking and get most everything off that way with a good grill brush. But still not as quick and easy as with a gas grill.

[@JR-hy2mq]

I went on Amazon and bought the Sigval mighty mat. It’s a 3 pack for bbq. I sprayed them with vegetable oil spray put my 5 chicken breasts on them and they turned out amazing. They are easy clean up and my grates took 1 minute to clean. I have the pit boss pro 850 and I have used them for ny strip, sirloin, and chicken so far.

[@darktoadone5068]

@@JR-hy2mq They they clean in the dishwasher?

[@Justin-tq3em]

@@JR-hy2mqthanks for the tip. Might have to try this

[@madbackyard]

🔥 Make sure to also check out our NEW VIDEO on How to Smoke CRISPY CHICKEN WINGS on a Pit Boss Pellet Grill! ➡ kzbin.info/www/bejne/eJzafGaqYth7l7M 🔥

[@davidquirk2105]

If I want to do grilled chicken instead of smoke (weeknight cooks with less time available to get dinner ready), would you open the slide plate and direct cook over the fire pot or maybe use grill grates like you do with burgers/steaks in a couple of your other videos?

[@madbackyard]

Hey David- that's one option for sure. Be careful not use sugary bbq rubs when doing that as the sugar will burn with high direct heat. Better to baste on a sweet bbq sauce towards the end when they are almost done cooking if that's the flavor you are going for. Grilling like that works great when chicken breasts are thinner so they cook all the way through before burning or drying out on the outside. You can hammer them flat with some Saran wrap over them on a cutting board before throwing them on. If you want to leave them thick I would go with just cooking indirectly at higher heat like 350 or 375 if you want to be done quicker. Hope that helps, thanks!

[@Mattss90]

That song you got playing i thought was “Hey Ho, Let’s Go by The Ramones” until there was a one chord difference. 🤙🏻

[@madbackyard]

All reved up and ready to go!! 🎸🤘

[@hawkeyeted]

The song you're thinking of is Blitzkrieg Bop. "Hey Ho, Lets Go" are in the lyrics. But yes, it is a similar chord progression.

[@Mattss90]

@@hawkeyeted haha you’re right. I knew that and brain farted.

[@rvchipster]

Short and to the point. Great quality.

[@madbackyard]

Thank you!

[@danielploy9143]

Nice looking bird meat. Is the heat shield a pain the A$$ to clean? Noticed you don’t cover with foil.

[@madbackyard]

Thanks! It can be. I've found using a wooden scarper works the best after doing a burn off. Pit Boss strongly recommends not covering this model's flame broiler with foil since you have so much direct heat from the fire pot directly underneath with no other type of heat shield. On other pellet grills that have less direct heat, I usually do cover in foil for easier cleanup. Thanks for watching!

[@ChrisBusinsky]

Why aren’t you using the thermometer probes built into your PB? I thought the 1150 had that feature.

[@madbackyard]

Yes it does! I have used them but still like my wireless probe one to carry around rather than having to use the app. Just habit I guess.

[@carguy1312]

Marinated my chicken breasts for a day - following this temp, they were dry. So far only way to get juicy chicken is on tinfoil at highest fastest heat possible. Idk how you are keeping them juicy.

[@alanm.7504]

SO clear and concise. I appreciate your straightforward approach Thank you!

[@madbackyard]

Glad it was helpful!

[@hittinskinz24]

Love the channel. I’ve used a ton of the recipes and products your channel has talked about, and just wanted to say thanks and keep them coming!

[@madbackyard]

Awesome! Thank you!

[@kp3646]

I gave up on chicken breast on the grill. Always too dry. And too intimidated by pork loin

[@madbackyard]

Hi K.P. you can always try chicken thighs if you haven't already. The boneless skinless ones are just as easy to cook as chicken breasts and a lot more juicy and forgiving. Don't be intimidated by pork loin! You just need a good instant thermometer to know when to take it off. Check out our video on it, thanks for watching!

[@schmiedee904]

Making me look like a boss! Thanks man!

[@MrBrysta]

That pit boss look brand new or I need to clean mine..lol.. nice video thank you

[@madbackyard]

Ha! This model was still fairly new back when we made this video.

[@MrBrysta]

great recipe

[@madbackyard]

Thank you!

[@malibugraves2410]

Can you do this with direct flame? Or work that in somewhere? Like open fire box?

[@madbackyard]

Yes, you absolutely can open up the flame broiler and finish with some direct heat. Careful doing this with sugary rubs as the sugar can burn easily. Even garlic and onion powder can burn at high heat so I would stick with salt and pepper and then add your sauce afterwards with them back off the high heat if you are going to sear. Also, it's very easy to over cook chicken breasts so just watch your internal temps closely.

[@DisturbedXDM]

Where can i find the white plastic cutting board u use on ur table in ur videos?!

[@madbackyard]

I got that one a long time ago so I can't find the exact match, but this one looks pretty similar. amzn.to/3Uo84xm. Hope that helps, thanks for watching!

[@DisturbedXDM]

@@madbackyard that one looks awesome!! I was looking at wood ones but I want/need a very large one for cutting up brisket so the wood ones are very expensive, so that one u linked is a perfect alternative!! Thank you!! No problem, I subbed a few weeks ago and have watched literally every video you have, including the smoked cheese one u released a little while ago. So keep the vids coming! My first ever pellet smoker is on it's way to me, so I am learning a lot and I have quite a few of ur recipes on my "Watch Later" list!

[@menkros1]

Good shiiiit

[@MrTrumpet10]

Do you ever have to flip them during cooking?

[@atrain-wr9je]

If you smoke them it's not vital, however for the sake of ensuring exact even cook and grill marks I do.

[@MrTrumpet10]

@@atrain-wr9je thank you!

[@wjb111]

New sub!

[@madbackyard]

Thank you!

[@randycolwell5575]

Great video

[@madbackyard]

Thanks for watching!

[@curlylarrymoe]

Should have brined! They look dry! Take off at 160 temp will rise after.

[@madbackyard]

I do definitely brine sometimes. I especially like to dry brine skin-on chicken and turkey. And yes you can remove at 160°F and just let them rest a few minutes. But actually these came out pretty good regardless! Thanks for watching!