my name is nick
and in today's video
we are gonna be smoking some honey sriracha chicken breasts
we're gonna be smoking these on my pit boss austin xl
at 300 degrees
until they reach an internal temperature of 165.
today we are going to be using bear mountain cherry pellets
we're using a homemade seasoning and a homemade glaze
so i hope you guys are excited to see how this is made
let's get right into the video
so the first step in honey sriracha chicken breast
is to make our homemade seasoning
i'm going to be making a barbecue seasoning
so if you don't want to go through all the hassle
to make a homemade barbecue seasoning
use your favorite barbecue seasoning
whatever you guys like to use that you have in your cabinet
as i make this i'll tell you guys the ingredients and the measurements
but if you want to reference this video at a later date
i'll make sure to include everything down in the description
so the first thing that we are going to be using today
is a quarter cup of brown sugar
just get it- kind of level it off
and throw it in your little bowl
the next ingredient that i'm going to be using
is a half cup of paprika
and as you see this can get a little messy
so go ahead and get a half cup of paprika
and go ahead and dump it in your bowl
the next thing i'm going to do is come in here
and get two tablespoons of pepper
there's one
and i'm gonna get this other one here
there's two
the next thing i'm doing is
i'm gonna get in two tablespoons of salt
now we're gonna get two tablespoons of onion powder and then make sure you shake it off so that
it's nice and level and there's two now i'm gonna come back and get two tablespoons of garlic powder
last but not least we're going to be doing two tablespoons of chili powder
now this last step is optional if you want to add in a little bit of kick and heat you could add
in about one tablespoon of cayenne i'm gonna be adding in about this much i might actually because
my wife is gonna be eating this too i might only put in about about half or three quarters
of a tablespoon that way it's not too spicy i think that's going to add in a nice little kick
and we're done and last but not least you just stir this all together and if you're smart you
would put it in a bigger bowl so i think i'm going to go ahead and put this in a bigger bowl
and i'll be back in just a minute here's my bigger bowl because i was forgetting how much
this actually made now when you're stirring this up you want to make sure that you break down any
of these chunks of brown sugar that are in there and you really want to make sure that you get all
of this really well incorporated because this is a seasoning so if you don't mix it together that
great you might get a straight piece of cayenne onto your chicken and that would make it way
spicy and when this is all mixed together really well the flavor comes through in its fullness the
way that it's supposed to when all these things are mixed together really well so i'm gonna go
ahead mix this up for about another minute or so i won't bore you guys to death watch me do
that so i'll see you guys soon so this is what the rub looks like when it's all said and done i did
match this up for about another minute mix it up and made sure that it was very well incorporated
and all the brown sugar chunks were ground up this is very very important make sure you guys do that
stuff and this is a huge batch of seasoning that that's made you could put this in a paper bag
not a paper bag i'm gonna include that in the video because sometimes you just need to see
my mistakes put it in a plastic bag okay put it in a plastic bag don't put in a paper bag that's
just weird put in a plastic bag put it in your cupboard this will be good for a while in there
i don't know how long don't listen to me i'm not the fda or fdc or whoever the heck decides how
long things last anyway if it spoiled and it hurts you i'm sorry but i hope you like my seasoning so
all i'm really trying to say here since i can't think straight or talk right anymore is cut this
in half if you just want to use it for one night or two nights or maybe even a quarter so now that
this is done and made and ready to go we're gonna season our chicken so i have four chicken breasts
here i'm just gonna go ahead and take this paper towel and just kind of pat these down a little
bit get some of that solution off of them that it comes in the package with if you guys have been
around my channel for any amount of time you know that i really really hate the juices that come
with it now if you feel these and these are super dry go ahead and rub them with a little bit of oil
or something like that to help the seasoning stick to them these are still a little moist
they're not like super completely dry so the rub will stick to them so i'm gonna go ahead
and wash my hands uh so that way i could actually put my hand on the seasoning and my wife doesn't
yell at me because i've cross-contaminated things in the kitchen so this is my right hand
and this is my left hand and with the left hand i will touch the chicken with my right hand i will
touch the seasoning so we're gonna go ahead and sprinkle our seasoning on now and i'm just gonna
go ahead and kind of coat one up like that and then i'll kind of rub it around i will rub this
because i don't want to be super super thick on there and all weight i just touched i just
i need to go wash my hands again this is so stupid dude i'm really slow
don't even record me anymore dude so stupid like why can't i think with my brain
this is my right and this is my left hand i'm looking kind of like literally i don't know why
you guys watch my channel dude probably think i'm some cool guy that has it all together and
i have like three brain cells in a camera this is what you get so that's what my youtube channel's
name should be three brain cells in a camera but here we go all right so we're gonna sprinkle it on
there and i am going very kind of heavy and just very random and sporadic because i'm gonna kind of
take now and rub this around a little bit to spread the seasoning out okay that looks
good so now i'm gonna take and flip these bad boys over get them on to the other side
i'm gonna take and kind of do the same thing with this one and same thing with
this one and we're just gonna repeat the process across all four of these
do a little bit extra on this one usually i pat things in but i'm not i don't have like a shaker
so i can't really get like a perfectly even coat on these so that's why i'm rubbing because i kind
of just dump the seasoning on there and then i kind of like to just rub it around to get it into
the to the low-lying spots now what i'm gonna do to kind of get my sides and stuff like that
there's a whole bunch of seasoning that is here as you guys can see everything is pretty well good
now and seasoned up so we're just going to repeat the process with some of these different ones
get these flipped all around so that way the sides are nice and seasoned okay so now these are all
seasoned up it's time to go out to her smoker get it fired up i'll show you what i'm doing out there
okay so we're out here at our smoker now and today i'm going to be using cherry pellets and smoking
these chicken breasts at 300 degrees so the first thing i got to do is just fill up the hopper
all right so i'm gonna get these chicken breasts on the smoker now and like i said in the beginning
there's one that's really big and the farthest to the right in my smoker
is actually uh what burns the hottest so i'm gonna set this one down right here the
farthest to the right then i'm going to kind of layer these inward like this just so that way we
hopefully i can get them all done around the same time you just have to kind of learn how
your smoker operates that way you can get them done this is at 300 degrees i'm gonna get this
shut down now so i'm gonna check it at about the 20 minute mark and see what the internal
temperature is if you have a probe you could just stick the probe right in there that way you know
what temperature it is at all time uh my probe kind of sucks so i'm gonna check it at 20 minutes
but now it's really important that you go right inside and make the glaze you could either make
this glaze beforehand have it already ready we're going to let this glaze sit on the smoker
with the chicken we're going to glaze it up at the end all right so we just got our chicken
breasts on the smoker now we're back inside we're going to whip up our glaze really fast
this is really really simple and easy it's only a few ingredients i'm going to go ahead and make it
right now and then we'll get it out on our smoker so the first thing i added was my one cup of honey
the next thing i'm going to be adding in here is a half cup of sriracha and again
if you don't like really spicy maybe you do a little bit less go ahead and dump that in your pot
then we're going to be adding in about i'd say a good couple
tablespoons of lemon juice and a good couple tablespoons of salt
then i'm adding in just a nice little handful of brown sugar
go ahead and stir this up a little bit and go outside and get it on your smoker
okay so we're back out at our smoker it's been 20 minutes since the breast went on
i'm going to open this up and let's take a look inside all right so we're just going
to kind of start to stir this up just to make sure everything gets well incorporated
it's nice and hot so this is starting to melt down a little bit it's going to be absolutely
perfect when we go to glaze it on there a nice honey sriracha sauce all right so i'm going to
go ahead and temp these right now see where we're at i want to start glazing around 1
ish let's go ahead and throw these and see where we're at
so this one is at about 115 that's our big one and the small ones are pushing right there at
about that 130 range so i'm think i'm going to go ahead and i'm going to start to glaze up these
little ones yeah so i'm gonna go ahead and i'm gonna glaze up these two and i'm gonna come back
out in about five minutes or so and i'll glaze up these two so i'm gonna slowly let this pour over
it just a little bit we're just going to get this painted on there real nice this is going to add on
a lot of color and a really good flavor onto our chicken and i'm going to come out and glaze this
probably a few separate times throughout this cook it's beautiful let's get this one glazed up
i just want to get this painted on there real nice because this chicken by itself is
going to be really really dry so we want to get this painted on there real nice
this is going to keep our chicken moist add on a lot of flavor all around just make this
chicken really great so now we're going to flip this over and repeat the process
as you guys can see this chicken looks really really great just how it is i mean i don't
even know if i needed to glaze the other side but i'm really liking how this is turning out
so we're going to come real quick and get some of this glaze onto this side
and we're gonna get this shut down just paint that on let it drip down over the edge
we're gonna call that good i'll see you guys in five minutes so we came back out about five
minutes later after we glazed the first two and i started to glaze up these two and there's no real
science behind this just kind of get the chicken wet and spread it around try to make sure that
you're getting it as even as possible but this to me is the fun part of barbecue coming out here
maintaining the grill all the fun stuff now we're just going to get it flipped over
and after you have it flipped over just go ahead and repeat the same process on the other side and
go ahead and glaze these up real quick and then go ahead and get your girls shut down
now here we are back out again at the 35 minute mark this at this point the
two smaller ones were at about 150 degrees and i'm just gonna go ahead and redo the big
ones while i'm at it i'm not gonna come out in another five minutes and stagger how i did i'm
just gonna hit it all up at once and continue on with the glazing now right here i finished
up all the glaze that i had so we'll be coming out until they're done all right so as of this
point right now it's been officially about i would say like 50 minutes so i'm gonna go
ahead and probe this i know it's getting close because i've been checking it periodically
for you guys i have probes you haven't made you just come out when the probe hits the
right temperature i have to keep sticking it every so often so let's go ahead and see if it's done
yeah that looks like a winner to me that's perfect 165 166 we're gonna go ahead and pull this one off
i don't think that these ones are quite done yet they're getting close
so i'll go ahead and say that i'm gonna pull these two off right here
and this one is not quite there yet and also this one is not quite there yet so
these two need a little longer let's get these pulled off and we'll go on to the next step
all right so we are finally done we're back inside the chicken pressed are fully done cooked off the
smoker they smell amazing i can't wait to dig into these normally i do a recap of my videos of what
it was that we did throughout the video but this video is already kind of on the longer side i feel
so without further ado we've already actually uh cut into one of these for the thumbnail and
let me tell you what this looks absolutely amazing the smells are great everything that
happened here is amazing i'm just gonna bite into this and let you guys know how it tastes
wow okay so this chicken is literally phenomenal it is on the spicier side so
if you want to decrease the spiciness on this you're going to need to change some of the
rub levels and some of the sriracha levels and the sauce adjust this customize it
what fits best for you and your family but for me i think this is great i don't think my wife
is gonna like this though i think this is too spicy for her but this is really really good guys
i'm not even gonna lie the chicken breast is nice and juicy it's tender it has a little
hint of smoke because it we stood it up 300 so it was smoked for uh less time which obviously
is not going to give like a deep heavy smoke flavor but i think it's way better than baking
much more flavor the honey sriracha the rub i mean everything on here is great i'll make sure
to leave the recipes for the things that i've made today like the glaze and the rub down in
the description well guys that's the end of our video for today if you've enjoyed what you've
seen here today be sure to subscribe to the channel hit the notification bell that way you
get notified every time we post a new video which right now is every thursday if you try this let me
know in the comments how it went if you have any questions feel free to ask them down there i'll
be sure to answer all of your comments with all that being said i hope you guys have a blessed
day night whenever it is when you're watching and as always i'll see you in the next video
you