Fantastic. Going to try this weekend. Love the ease of this. Wife bought me a Pit Boss smoker after using charcoal for 24 plus years. The pellet smoker is incredible. Thanks for the content. Very helpful to our family.
Looks awesome! It’s funny how you mentioned the smoke rings…my wife thought the meat was undercooked and I had to explain it. I said the temperature met the requirement so no worries!
You're right!! Chicken is very underrated. I love smoking chicken, and it's CHEAP!! Everyone, please continue not buying it so it stays cheap. 😂 It looked great Darrin! I'm definitely trying your salt brine and seasoning ingredients next time. Thank you!!
100% agree with the SPG. Allows you to put it in anything. One of the things my fam loves in when I do smoked chicken salad with good ol Dukes mayo! Haha great vid like always man.
For the dry brine portion. I have always dry brined steaks, wings and such uncovered in a rack. I noticed here you put it in a container. Have you tried uncovered in a rack overnight?
@@erichott4671 it very well could be on your smoker, mine surely is different. You’ll just have to learn your smoker and see what works best for you. However, I like to utilize all of my cookers space.
Did I miss something? You never talked about the temp you cooked it to and the difference between white meat and dark meat. I already get it but some people may not
Because the finished temp is subjective to people. Read the recipe in the description, I covered it. I’m not going to talk about the difference in white and dark meat in a chicken breast video.
Wow! Your my new favorite bbq/pellet cook! Simply and easy! Cheers Mate!
Thanks brother! Gonna try that this weekend! Love how you keep the vids short and to the point. Great work!
Fantastic. Going to try this weekend. Love the ease of this. Wife bought me a Pit Boss smoker after using charcoal for 24 plus years. The pellet smoker is incredible. Thanks for the content. Very helpful to our family.
Awesome! Enjoy!
Looks awesome! It’s funny how you mentioned the smoke rings…my wife thought the meat was undercooked and I had to explain it. I said the temperature met the requirement so no worries!
You're right!! Chicken is very underrated. I love smoking chicken, and it's CHEAP!! Everyone, please continue not buying it so it stays cheap. 😂 It looked great Darrin! I'm definitely trying your salt brine and seasoning ingredients next time. Thank you!!
I'll definitely being smoking some chicken this week!! I've never thought of dry brining it!
Excellent as always!
100% agree with the SPG. Allows you to put it in anything. One of the things my fam loves in when I do smoked chicken salad with good ol Dukes mayo! Haha great vid like always man.
This looks incredible. Great cook
Great video. I’ve used that dry brine for boneless skinless chicken breast. It came out great.
Great recipe for smoked chicken breasts! They definitely turned out delicious looking! Gonna give this one a try! Cheers!
Going to try that this weekend
Easy peasy, tasty chicken👍😊
Making me hungry before lunch break... my pbj and banna sandwiches just arent gonna do it now
For the dry brine portion. I have always dry brined steaks, wings and such uncovered in a rack. I noticed here you put it in a container. Have you tried uncovered in a rack overnight?
I always cover poultry. I don’t like risking contamination.
What pellets did you use/recommend?
Darrin, what did you let the chicken get to (internal) on the grill? You pulling at 145 or taking it up to 165?
Recipe is in the description Jed, I usually pull from 158-160°. 145 is not advisable
What temperature did you cook too?
Full recipe is in the description
It’s okay to cook it on the top rack instead of bottom rack?
Why wouldn’t it be?
@@AshKickinBBQ wasn’t sure kinda new to the smoking, thought heat would be different..
@@erichott4671 it very well could be on your smoker, mine surely is different. You’ll just have to learn your smoker and see what works best for you. However, I like to utilize all of my cookers space.
@@AshKickinBBQ gotcha makes sense, much appreciated and keep the videos a coming!!! Good stuff!!!
Would love to see that
Where can I get those containers you used to dry brine the chicken?
Was wondering the same
Cambro makes them
Did I miss something? You never talked about the temp you cooked it to and the difference between white meat and dark meat. I already get it but some people may not
Because the finished temp is subjective to people. Read the recipe in the description, I covered it. I’m not going to talk about the difference in white and dark meat in a chicken breast video.
Do you remove the tenderloin from the breast or leave it on? It kind of looked like it was removed?
It was on
i wish my wife talked about me how you talk about this chicken
LOL
He said smoke ring! 😆 🤣
Looks great but yeah it's not there!
Yes it is, you just can see it on camera 🙄