Simple Brined and Smoked Chicken Breasts on your Pellet Grill! | How To

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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44 replies
  1. Anonymous
    Anonymous says:

    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

    Reply
  2. Dale D
    Dale D says:

    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!

    Reply
  3. Cris Workizer
    Cris Workizer says:

    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.

    Reply
  4. Dave Pruett
    Dave Pruett says:

    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.

    Reply
  5. Torrel Thomas
    Torrel Thomas says:

    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 👍

    Reply
  6. Mike Janson
    Mike Janson says:

    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!!!!

    Reply
  7. Brian W
    Brian W says:

    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.

    Reply
  8. lx2nv
    lx2nv says:

    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!

    Reply
  9. Do Alex
    Do Alex says:

    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 😂

    Reply
  10. R Lee Ermy3672
    R Lee Ermy3672 says:

    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!

    Reply

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