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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Thanks for sharing this. I tried it today, and it was the best chicken I've ever tasted.
Where can I get an apron like the one you use?
How long was the cook in the foil? Thanks.
How many zigzags does it take to smoke a chicken? This is an IQ test….
You should have gone to a predominantly black v.f.w.
The butter cost more than the chicken!
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.
Does this work for drums and quarters?
The only thing wrong with your posts is that you have yet to devise a means for us to taste your cook along with you.
Can you give us a tour of your grill zebo inside and out. Thinking about building one. All we see is a wall of wood behind you. Great video. Thanks
Dude, I am a kettle guy, and one time I actually over smoked chicken for my family's taste. I think your wrap idea would help, thanks.
Lol why is bro scared of chicken juice
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 .
For anyone curious, here are a few things I noticed while trying this method:
Smoked at 225 on a Traeger for a little over an hour. The outside of the chicken developed that leathery texture to it. It wasn't horrible but definitely noticeable. Might want to start checking the chicken around the 45-50 minute mark. I'm also thinking a water pan might help here.
When wrapping, I put an average sized pat of butter on each breast and finished them off at 280 in the oven. It took about half an hour to get them up to temp.
The final wrap did a good job at rehydrating the outside of the chicken but it didn't completely get rid of that tough outside layer. Still VERY edible though.
Overall, it made for some moist chicken with great flavor. I'd definitely do this again while paying more attention during the smoking phase. These breasts would also be perfect for a chicken sandwich!
Chicken juice come on man you through your dinner plates aways too?
The problem I have always had with smoking skinless chicken breasts is that it form a 'tough' outer skin. I cooked it by just adding a rub and cooking at 275 until 165 internal. No oil on the breast before applying the rub. Does you method eliminate this tough outer skin from forming?
I’ve always finished breast at 150 degrees s Fahrenheit.
So I'm going to do th is one today – breasts are currently dry-brining, but quick question – doesn't the 1/4lb butter with each chicken breast kinda negate the healthy part of eating chicken breasts?
Smoke it for about 45 minutes. Pull it get that temp up to 350-450 put back on the pit. Thank me later. Youll be able to cut the chicken with a plastic spoon.
You talk about the water pan during cooking. Do you keep the water pan in the smoker during the entire cook?
About how long to get to 155 once wrapped and cooking at 275?
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.
What kind of wood did you use in the smoker? (I typically use Apple wood with chicken, just curious if there was another good one to try besides cherry.)
Is there an estimated time on the cook time after you put them back on the smoker at 275??
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
Really hot water and soap takes care of any chicken juices. Use that favorite cutting board.👍
Looks good. But spending that much money on butter and foil just to cook some chicken breasts, thats too much for me. I use an offset smoker also, I find hot and fast is best for chicken breast. Also giving them time to rest after.
Of course I would get this video a month after you were going to be in NC and only 2 hours from me. 😂 I would have loved to be in your class.
Absolutely loving your channel!!
Hadn't seen the video in awhile, love the Beard. Nicely done looks like the kinda bears you throw on the side of a bottle for marketing logo
Nice job with it