today we have none other than
beautiful big juicy chicken breast
on the smoker
glazed and barbecue sauced,
here we go
what's up you guys
welcome back to the channel
my name's nick and in today's video
we're smoking chicken breasts
so the first thing we're gonna do today
is we're gonna start out making our rub.
we're using all these seasonings in our rub
i'm not gonna bore you to death
by sitting here measuring out each individual one
i'll make sure i leave the ingredients for this
down in the description
so let's go ahead and make our rub
all right guys now we have our seasoning made,
we're going to go ahead and apply this rub to this chicken
but before we start, our chicken was very wet and oily
and you always want to pat your chicken dry with a paper towel
then put on just a very slight little coat of oil
before you put the rub on
that's gonna help give it a very nice crispy outer layer
that's what i want in my barbecue,
a nice crispy outer layer
so we're gonna go ahead and do that
just want to make sure you go ahead and pat this chicken dry get it all the way
good make sure nothing sticks to it all right guys so now we're going to be putting on a rub
we're just going to go ahead and we're just going to put this on very nicely
chicken breast can take a decent amount of seasoning
go ahead and flip it over so go ahead and get this other side coated up real nicely
once that's all coated up real good nice i'm just going to go ahead and take and i'm just going
to give it a nice little pat if you just need some extra in an extra spot go ahead and do it
just go ahead and give that a nice little pat
and you're good to smoke now that our chicken is fully seasoned and ready to go
we're actually going to go ahead and put this back in the fridge i want these to be nice and cold
when i put them on the smoker and the reason for that being is smoke actually stops absorbing into
the meat after it hits a certain temperature in the cook so when we put it on cold it will
absorb more smoke if we were to just let this sit out at room temperature and put it on so we're
gonna put this back in the fridge and i'm gonna go set my smoker at 250 degrees for this cook
all right guys so for today we're using these pecan pounds from bear mountain if you have not
used these before i recommend that you give it a try i'll leave the link down in the description
i love how chicken taste with pecan smoke on it so we're gonna go ahead and give this a go
so now that we've got our pecan pellets in the hopper we're going
to go ahead and turn this on and let it preheat we're gonna let it
get up to 250 good and strong and then we'll go ahead and put our chicken up
so we're out here on the smoker got our chicken breasts i'm going to do i'm just going to go ahead
and just take and just kind of hit up these sides a little bit with some of this leftover
stuff that's here on the board kind of spread it around this is the this is where your flavor is
going to come from so you want to make sure you got this good season we're going to open this up
i'm just gonna go ahead and i'm just gonna take it i'm gonna lay these right here in the center rack
so now that we got these on here we're just gonna let these sit and hang out
for about a good hour and about an hour i'll come out and i'll check on them
and see how they're doing we are going to go ahead and make a glaze the glaze leaves
that they'll end for the last like 15 20 minutes so it caramelizes really nice and
good on there but hey i'm going to shut up and get this pick closed and let this do its job
now let's head inside and we're gonna make our sauce so we're gonna go ahead here and dump out
some cayenne and then we're gonna add in some brown sugar take the apple cider vinegar mix it
all together and then we're gonna do is mix that together try to get it to dissolve in together
and then after we get that dissolved in there really nice we're going to take our barbecue
sauce dump a bunch of barbecue sauce in there you want it to be at a pretty fair consistency
right to where it starts to drizzle like this this is exactly where you want it right here
if it looks like that you did it right so our chicken's been on for about an hour now we're
gonna go ahead and check it with the probe leave it in there and we're gonna see where we're at
so we got our probe this is the one that came with this grill
wow that's starting to look really nice
so we're gonna go ahead and stick it in here the fat juicy part of this breast
we're going to shut her down and see where she's at and determine whether we're going to glaze now
or glaze in about another 10 minutes or so so our probe is climbing up into about the 135s range so
we still have a little bit longer left on this chicken about a whole other 30 degrees may take
about another half hour or something like that so i'll probably come back out in about 10 15 minutes
see where it's at once it gets up into about those 140s i think i'm going to go ahead and glaze it
so i came back out to check it and we are in the 140s so i'm gonna go ahead and glaze it all right
so this is the glaze that i went ahead and made i did put it in the microwave for about 60 seconds
just to heat it up stir it again just to make sure everything's well mixed and incorporated in
it's better to put a warm glaze on than a cold glaze so we're gonna go ahead and open up our pit
and we're gonna take we're just gonna go ahead we're just gonna rub this on
we're just gonna paint this on real nice and pretty we're gonna put it on kind of thick
because i like saucy chicken if you like dried chicken like a dried edge of a chicken you don't
need to put any of this on but if you like a nice wet barbecue chicken then go ahead and put this on
just going to rub this on if you had a if you had a mop this would
be even better but look at how nice and pretty that looks once it's all glazed up
all right so after you're done glazing if it doesn't look like that you did something
wrong it should have a very nice shiny look to it it's going to be amazing we're going
to shut this down let her sleep for another 15-20 minutes come back out when it's 165.
we're gonna let these rest for about 10 minutes cut into them i'll see
you soon so our probe hit 165 let's go ahead and take a look at these breasts
so we just want to double check with another thermometer just to verify that your probe is
reading accurately so we got this we're going to stick it with so i checked them all and there's
one that's for sure done but there's two that definitely need a little bit longer so we're
gonna let them sit a little bit longer we got our chicken here and we're gonna go ahead and start
slicing it up and let you know how it tastes so as you guys can see this chicken turned
out absolutely phenomenal the bark the crust on this chicken is just great it has a nice crunch
to it when you cut into it the glaze on the top is perfect it's set on there really really nice
the inside is perfectly moist and tender it's not overcooked everything about this chicken
just turned out beautiful look look at how great this is that rub is a great mixture
this is so juicy the way this is cutting all the smells that are coming up i can't wait
to try this but i'm gonna cut up the rest of this chicken so you guys can see and then i'll try bite
all right guys i can't wait to try a bite of this chicken let's go ahead and see how it tastes
oh my gosh
the flavor on this chicken
i mean
this chicken is so tender so moist it just falls apart when you bite into it it's juicy
the barbecue flavor and this chicken is off the chain it is a little bit on the spicy side so if
you don't like super spicy chicken let's put less cayenne and the glaze if you like spicy chicken
make sure it's a little bit heavy on the cayenne but this is perfect it has a nice little spicy
bite on it it's just great so let's go ahead and recap exactly what i did today i went ahead and i
made my rub after i made my rub i took the chicken breast i patted them down sprayed them with a
little bit of olive oil just so that it got a nice crust on the outside i seasoned it all up put it
back in the fridge i let it rest there while my smoker was heating up put the smoker at 250
put the breasts on after it was up to 10 let them sit there for about an hour came back
stuck the probe in it and i went and checked it about 30 minutes later and it was almost ready
came back out and checked it put this awesome amazing glaze on it let the glaze sit there for
i think it was like 20 to 30 minutes took almost two hours for this cook um i did end up turning
the temperature down just a hair at the end down to 225 i wanted to get as much smoke as i could
and man let me tell you after i brought it inside let it rest for five to ten minutes and sliced
into it i mean this is this is what you get this is these are the kind of results that you'll get
when you use a smoker on your chicken the flavor the taste the the glaze on the end
is so caramelized it's absolutely amazing you guys have to start making your chicken like this
if you don't have a smoker you need to buy one i'll put a link in the description
i'm also going to put a link in the description for the pecan pellets absolutely amazing guys
be sure to check out in the description too i'll leave the recipe for the rub that i use
and the glaze so awesome guys i hope that you've appreciated this video if you have be sure to like
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your phone and as always guys i hope you have a great day i'll see you in the next video