How to Cook Chicken Breast in a Charcoal BBQ
In this video i’m going to show you how to smoke chicken breast.
There’s no need to brine or inject your chicken breast to keep it juicy, just don’t overcook it and let it rest!
Whether you’re smoking, grilling or cooking chicken breast any other way, you need to account for the carry over cooking during the resting period, depending on the room temperature, a chicken breast can climb a few degrees or more during the rest.
So what I like to do is remove the chicken breast once the internal temperature hits around 71c internally, then i’ll remove it and let it rest.
Resting your chicken breast or any other meat after it’s cooked will help keep it juicy throughout the whole cut too.
Then with the jalapeno poppers, all you’ll need is some green jalapenos, cream cheese, bacon and some toothpicks!
They are so easy to make, super tasty and there’s so many different ways you can make them. Use some different cheeses, use some of your favourite seasonings or sauces or use some leftover pulled meat mixed into the cheese too!
Here’s some of my most commonly used products:
Low n Slow Basics Products (use code YOUTUBE10 to get 10% off your purchase):
Oklahoma Joe’s Smokers:
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off):
Meat:
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I have a few smokers at home and I can never get my head around why people would even try to light them up for a 1-hour cook. You may as well just use a Weber, Q etc and get the same thing done. Each to their own, nice video. Enjoy watching yours. I should also state my smokers are in the shed when the Q lives in the pergola area.
You make it look so easy. My family cooks chicken breasts quite often and I will be trying this method next. Thanks.
Thank you Aaron 👍 Greetings Bernd
I’m starting to think this is a form of mind control! Now I’m off to the shops to go pick up some chicken breasts and Jalapenos.
I do the same thing with chicken breast, cook to 70 degrees then let it carry over cook, never had dry breast since I started this method
I have started with a bit different way to smoke chicken and turkey. You should give it a go. Salt and pepper the bird breast, then put it in a sous vide at 135-140F for about two hours. That is more than enough to pasturize the meat. Take it out and put it on the cold side (away from the fire) of a smoker/grill and smoke it at really low temperature for maybe 20 minutes or more depending on how much smoke you want on it. It comes out PERFECT every time. Of course you can play with the times and temps, but the process is the same.
To make the breast juicier I’d brine before seasoning then smoking, I did just that this past weekend on 3 whole chickens and when I went to slice into them I got spit on lol
Loving this short straight to the point but so much info cooks😆.
Chicken breast is underrated on the bbq, epic the next day as a snack or in wraps!
Simple, quick and easy. Great video Sir .