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)

[@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. 👍

[@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…

[@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!

[@8Nguy1948]

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

[@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 😁👍👍

[@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.

[@joshmcdonald3546]

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

[@letsgojmo]

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

[@colbypatin2916]

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

[@jaramillo3569]

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

[@DJ-fn3jm]

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

[@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.

[@hordenation9335]

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

[@oceano271]

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

[@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!

[@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💪🏻

[@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

[@jmf420]

Glad you’re back. That chicken looks splendid

[@dazz075]

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

[@kerberos57]

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

[@mikestevenson6953]

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

[@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.

[@rickwalker9265]

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

[@Darick_C]

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

[@raduvisser]

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

[@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.

[@samnshade]

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

[@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

[@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

[@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.

[@jzadski]

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

[@jesselangguth1753]

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

[@skreuz1]

Welcome back Jeremy! Great to see you again

[@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.

[@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.

[@purpleheartbbq576]

He came back lookin like a civil war general

[@D90NAS77]

Absolutely loving your channel!!

[@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

[@RaleighSmoke]

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

[@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..

[@ryansauriol62]

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

[@hennyvincent420]

So good to see you back on our screens 🙌 ❤️

[@lukejackson3674]

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

[@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

[@misinformationwithrandy]

Yay! Glad you're back!

[@scottshreeve1007]

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

[@ffwoozy49]

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

[@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.

[@PJ-mb3ue]

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

[@fatsongsongandthinermao]

smoked chicken breast, your method is very good! 💯

[@bobbicatton]

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

[@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

[@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!

[@a-totally-random-person]

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

[@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

[@bryanp5534]

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

[@AZRob.]

Welcome Back!! Gonna give this a try!

[@ConcreteKahuna]

Welcome back! We missed you!

[@coreysghostglowmask8650]

The LEGEND is back🔥

[@robmaurer1618]

Missed you Jeremy, glad you are back!

[@timothymassie6293]

Welcome back! Happy New Years!

[@excusemeflo]

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

[@ToneNewEra]

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

[@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. 😊

[@deilercorria4835]

Great to hear from you again

[@FISHNUTSS]

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

[@spicelandsmokeandsear]

Welcome back! Been looking forward to some new content!

[@raymondrangel1177]

Welcome back - that good awesome a must try

[@OrlinVasilev]

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

[@brucestaciwilliams8601]

Good to see you back

[@thesmokeringsociety]

welcome back. Nailed it as always

[@brucelindsay6695]

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

[@SmokingDadBBQ]

Happy new year and welcome back

[@romariovidal6359]

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

[@mikecadney4141]

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

[@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

[@Aussieoutbackbbq]

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

[@kipkadlec1429]

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

[@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.

[@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

[@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

[@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

[@danno0722]

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

[@blackrainmtg373]

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

[@TheICEBOX32]

Been looking for you. Nice to see another video

[@texasreddirt1408]

I have been inspired. Going to do this ASAP.

[@kcbbqguy9730]

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

[@foolcooker6529]

Thank you sir !! Been missing your content !

[@vincef329]

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

[@SuperPfeif]

We missed you man!

[@thesmokingplank]

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

[@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

[@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!

[@Infidel167]

Just tried this method. Never had juicier chicken breast. Thanks for tips.

[@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.