Simple Brined and Smoked Chicken Breasts on your Pellet Grill! | How To
RECIPE HERE: https://heygrillhey.com/smoked-chicken-breast/
My Sauces, Rubs and Merch: https://heygrillhey.com/store
This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that is fast and perfect for multiple occasions. It’s a great meal for busy weekdays, and it’ll satisfy a crowd at a backyard BBQ. All you need is chicken and some of my award-winning Chicken Seasoning, and you’re well on your way to enjoying the perfect chicken breast.
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My wife said “do it “ so I will. Love your show, thank you
Hey Susie. I couldn’t wait to do this on my Traeger. However it took about an hour and 45 minutes to get them to 161. They were very very dry. What was I doing wrong? Thanks Stan
Oh yes, you should do a going back to basis series!
Thanks for this one.
I'm working on a recipe for smoked chicken salad. I didnt think about the brining. I'll do this.
You are literally my hero and this channel name is fantastic!
Great recipe but not everybody likes to see you squeeze juice out of the food that you cook.
Nice job… I put a slice of swiss cheese on it and it is perfect…. lol adds the fat to a chicken breast. For leftovers. ..
Are you married?
By the way, I love all your videos.
Tried your receipe and found it salty and too hot. Why? But it was nice and moist.
Pork crops really benefit from a brine, it opens up those dense fibres (no matter how you're going to cook them)! If you're out of your favorite rub, garlic salt is great in a pinch!
Perfect, well done video, now I'm starved!
Any suggestions how you would do this on a gas grill?
That hoodie needs to be in your store! Love it!
Nice cook Susie. My Grandmother used to brine a lot of things then it was a lost art for a while. I believe the BBQ community brit it back to life. Its only way to go on lean cuts. Thanks for sharing.
Tried your recipe for Sunday dinner. Turned out amazing. Super easy. Thanks for the vid!
You ever encountered a Woody syndrome breast? I mean once you get that breast it really turns you off…just wondering if that brine will help you with it
Your videos are always well done, and somehow you look younger in 2022! Have you tried dry brining the breasts? Less waste and, if you use skin-on chicken parts, your can get crispy skin, which is difficult to do after a wet brine.
Susie beat your chicken breasts while they’re in a ziplock bag before you put them on the grill, it will give them a uniform thickness so they cook more even & way more tender.
Hey Hey u have great hair.
I absolutely love your videos, Susie! Keep 'em coming! I like your cooking technique, presentation, and enthusiasm.
Can you add something different besides brown sugar to be keto friendly? Or is that sugar necessary?
Thanks
Can you brine w apple juice
Excellent demonstration 👍🏻
That's look delicious susie
OK, got my grocery store list made out. Going to make this tonight! Thanks Susie.
Thx Suzie and Todd. Love your videos.
YUMMY
Looks yummy. Will try it this weekend.
I’m not much of a commentator but I seriously learn so much from you…. And Todd 🙂 I love his simple classic traditional approach to preparing/cooking food. Can never go wrong with that… Thanx again 👍
I’m gunna use this to meal prep. Trying to lose weight and chicken is the best for that. Cook a heap and then divide into meals. Thanks, U r The Nigella of bbq!!!!
We usually eat thighs bc breast to use are dry. Never thought to brine them. Will have to try. Thank you for doing this video.
I've done this weekly for years with my pellet grill set at 325-350° for one hour, using McCormick Montreal Chicken for seasoning. My chicken breast comes prebrined from the local grocery store so it saves me a step. To eat, I cube up and pour it over a bag of pre prepared mixed vegetable salad that comes in a bag. Voila. Fast, simple, easy clean up.
First time to your channel,can't wait to see more!I BBQ alot,don't smoke,but I may start…
Thanks for filming Susie
Hey, can you do a combination sous vide and smoker?
Yum! Love your video!
Hey Susie. You need to get more excited about your food. Lol Another winner and I can’t wait to try it. Keep up the great work.
I like this. I have been flattening my breast and brining them but grilling over 450-500 degree heat. That's my go to, but adding this to the arsenal!
Hi Susie , Hi Tod ;! Love y’all’s show! I would like to share a quick tip or idea with y’all! I to marinade/ brine in bags to ! But I submerge the bag in water, nice and slowly lower the bag all the way down, 🆙 to the zip line ! Have both ends sealed just the middle of the bag open for the air to escape! When it gets to the zip line close the middle 🆙! Once I learned this trick! I took back my wife’s food savers from Bass Pro! LOL 😂
Awesome !
The basics is where I need to be! LOL
If its 10 to 30 degrees outside, Is my pellet smoker going to be able to cook this?
I haven't tried to use it when its this cold.
THANKS FOR ANOTHER GREAT VIDEO!
1:23 Easy Accessible Weeknight Options is my middle name!
Thank you for the idea I have some chicken breasts I need to cook
Great channel, thank you