Juicy BBQ Chicken Breast on the Pit Boss 456D Pellet Grill
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- čas přidán 9. 09. 2024
- Chicken breast doesn't need to be dry! Elevate your BBQ chicken breast technique by following this low and slow reverse-sear technique. Grilled and smoked to perfection on the Pit Boss 456D Pellet Grill
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com...
My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: shareasale.com...
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com...
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.co...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
After you try chicken be sure to try your hand at BRISKET. Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
That hand writing is NOICE!
😂
Literally the best chicken we have ever tried. THANK YOU! We are making this every week!
LMAO, Sous Vide Everything sear music anyone?! Awesome!
Steve, you are quickly becoming one of my favorite channels. Just got a Pit Boss 1000T4 as an early Christmas present, and being in Michigan, I have a soft spot for Canadians 😆😉😝👍🏼🥃
Thanks man! You cook all winter?
@@SmokeTrailsBBQ doesn't everyone.....I am a 3rd generation Arctic BBQ specialist. I even cater the Superbowl parties here on ocassion👍🏼😆😅
Used this recipe today on my 456D. Only change was I used store bought bbq sauce. Best chicken I’ve ever cooked, by far.
That's awesome Bart. What are you thinking of cooking next?
I want to do a Boston butt. I’ve tried one, but had issues with my grill flame going out and had to finish in the oven. Was still pretty good, but want to finish the whole thing on the 456D.
@@bartweddington6473 that's weird about your flame going out. It happened to me when I forgot to reload the hopper often enough. Sometimes I smoke the butt to 165 internal, wrap it and finish it in the oven. Problem is my whole house smells like pork for a week lol! I just do it start to finish on the pit boss now for that reason
Wow! Your process and smoking temps are exactly the way I do mine. The sauce is very close as well. I start with two or three strips of bacon, using the rendering and crushed up bacon to start my sauce mix.
Glad to see the temps and process out there for folks to enjoy. Great chicken! 👍
I followed your cooking method on my Traeger (second use) and it turned out so well. So much so that I was ready to do it again two days later.
When you started playing the guga foods grill montage song I lost it
The part i missed from the video was the length of time to keep it at different temperatures. Any help please
You want to cook it to internal temperature. Time can vary. If chicken is below 155 (or below 165 internal according to USDA) it may not be safe to eat. Once it's hits that 155/165 internal you're safe to remove it so it doesn't dry out.
Maybe I missed it, but I never heard you comment on any smoky flavor from the wood pellets… only heard comments about the flavors from the rub and basting sauce. Was there a definite smokiness to them or did the flavor profiles of the rub and sauce overwhelm the smokiness?
I use a smoked apple wood seasoning so delicious next to know salt just amazing flavours
Where have I heard that theme music before... hmmm... wheeere could it have been... ;-)
Hey Steve, Love Your content!! Thanks for sharing so much with all of us! Can I make a recommendation? instead of using corn syrup, try using Golden syrup instead? Todd's kitchen, or Steve Owens both have great videos on how to make Your own, and Golden Syrup is also used alot in baking. It's far less processed than corn syrup, and everyone I've spoken to about it, and have used golden syrup all said that it's better than corn syrup. I hope this is useful to you, and Thanks again for always sharing Your journey with all of us! Cheers from California!!
Is there a max amount of time that you would brine chicken. Was going to brine overnight
4 hours max for breast and thighs
TY
haha the recipe made me laugh thank you!
Did I miss when you said what kinda pellets you used?
Just made this with my own twist... I’m 22 and have the ogs kissing my ass it’s so good
Nice! What was the twist?
I made the bbq sauce hotter, also used Dijon mustard instead of regular. Than used meat church seasoning! So good make it every week.
Was it rubbery?
Exactly the information I was looking for
Great looking chicken!! I normally pull mine off at 165, I will try pulling a little early next time. Thanks!!
It's a game changer! What kind of smoker you running?
I have a Gravity fed superior, a drum smoker and a reverse flow offset stick burner. A long with Weber’s and Blackstone griddle.
when you pulled the thermometer with your bare fingers i was like ouch
Yea I burn myself alot
Did he sing the grilling theme song? 🤣
I feel stupid asking, just got me a pit boss yesterday and I'm excited to use itx I'm doing this recipe, should I have the heat shield covering the flame or not covering the flame?
no worries man! leave the heat shield closed, covering the flame. And cook your meat as far away from the flame pot as possible
Thanks for the speedy response and helpful info!
If you cook them to 155 on Grill carryover would easily bring it to 165
For sure! If you wanted to go to 165
I just did pork chops and breasts tonight with corn on the cob and baked potatoes my 6 year old cleaned her plate , cooking real food and good food is something to be proud of , too many people are so lazy microwave foods etc for their kids and their kids look sick 🤢,,
I can tell your a Dr by the hand writing ✍️ lol
Wait a second. You stopped cooking at 155 degrees on chicken? What?
What type of wood did you use?
I believe it was pit boss competition blend
I make my own random rub every time and cook mine to 158F or 70C
Looks like he cooks on the side and is a doctor full time.
Nice video, sir -- but get yourself some longer (BBQ) tongs! 😁
Just got some fancy new tongs! Click click!
165°.
Living dangerous lol 155
Rub on both sides Dude...!
When are you going to do more with the Masterbuilt electric smoker?
Very soon! I'm working on a series of them
Thanks
Pretty sure Chicken needs to be cooked to 165*F any temp less than that is considered Dangerous.
Not necessarily. Food safety is a combination of time and temperature, not temp alone. Look into sous vide cooking to learn more.
Chicken breasts are better butterflied and grilled IMO. Smoked to 160 gives a bad texture like they were cooked in a crockpot. Won’t try chicken breasts on the smoker again. So many other things that are better cooked on my smoker.
👍14
I left when he mentioned corn syrup.
Lol you can’t even read your handwriting haha. Thank you
That might be the absolute worst handwriting i have ever seen 😂
Nice video but horrible handwriting... lol
Com'on man... learn some proper English... It's NEVER "these ones"... Try just "these"...! GEESH...!
I bet your fun at a party