![]() It’s a great meal for busy weekdays, and it’ll satisfy a crowd at a backyard BBQ. This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that is fast and perfect for multiple occasions. For bone in or large chicken pieces, allow additional smoking time until 160 degrees internal temperature is reached.Jump to Recipe Jump to Video Print Recipe You can use this same recipe and method for chicken thighs, drumsticks, quarters, bone-in or boneless, skin on or skinless.Cook times will vary based on the size of chicken breasts that you use.Refrigerate leftovers in a covered container or ziplock back best served within 2 days.Serve sliced, shredded or whole – and get ready to enjoy the best chicken of your life!!.Allow to rest for 5-10 minutes, or until the internal temperature reaches a food-safe 165 degrees. Remove chicken from the smoker and place on a clean plate or pan immediately cover loosely with foil.SMOKE CHICKEN: Place seasoned chicken directly on smoker grill and smoke for approximately 1 hour, or until the internal temperature of the thickest part of the chicken reaches 160 degrees. ![]() A mixture of oak, along with a fruit wood (cherry or apple) are perfect for this chicken recipe. ![]() PREPARE SMOKER: Fire up your pellet grill and preheat smoker to 225 degrees using your favorite hardwood pellets.Place on a plate or pan, cover and refrigerate for 10 minutes. Sprinkle with Barbecue Sweet Rub evenly on all sides. PREPARE CHICKEN: Drizzle the chicken breasts with olive oil and rub to evenly distribute.Store Barbecue Sweet rub in an airtight container for up to a month. You can use a fork or the back of a spoon to break up any large brown sugar chunks. PREPARE BARBECUE SWEET RUB: In a small bowl, whisk together all sweet rub ingredients until evenly blended.½ teaspoon cayenne pepper (add more for an extra flavor kick) Our family, friends, and neighbors are always asking for my barbecue recipes, but be warned - you'll get spoiled and never want to go to another barbecue restaurant again! Welcome to our barbecue wonderland! ![]() Beyond fall-off-the-bone ribs and flawless brisket, a smoker is also the perfect place for many barbecue sides as well - you'll be amazed at how wonderful they are! You can use this recipe on a charcoal grill as well, but you'll need to make adjustments for consistent cooking temps over an extended period of time, which can be a challenge.Ĭuts of meat and marinades aside, it's the smoke that makes barbecue taste and smell so irresistible! The secret is maintaining a low, constant temperature, with 225 to 275 degrees the magical zone for smoking. Whether you have a Traeger, Camp Chef, Memphis Grill, Masterbuilt, Z Grills, or other wood pellet grill, this recipe will work for you! For cooking on a gas grill, you can use this recipe by using the temperatures indicated, making sure to cook over indirect heat, but you won't have the smoky flavor and aroma. We recently upgraded to a Traeger Timberline XL with WiFi and all the bells and whistles that make smoking on it a dream! Pellet smokers are easy to control, maintain stable temperatures, leave behind less ash than charcoal, and guarantee great wood flavor through a variety of flavored pellets. But once you're ready to take the plunge with your own backyard smoker, that's when the real fun begins! Beginners to smoker barbecue usually begin by experimenting with a kettle grill smoker. Our favorite way to cook in the summertime (and actually year around) is on our Traeger wood pellet grill. Do you love the smoky taste and wafting aroma of low-and-slow barbecue? That tender, fall-off-the-bone goodness everyone strives for?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |