Simple Brined and Smoked Chicken Breasts on your Pellet Grill! | How To

This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that is fast and perfect for multiple occasions. It’s a great meal for busy weekdays, and it’ll satisfy a crowd at a backyard BBQ. All you need is chicken and some of my award-winning Chicken Seasoning, and you’re well on your way to enjoying the perfect chicken breast.

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[jimhall]

As an update, it took 3 hours and I cranked the temp up to 275 for the last 45 minutes or so but the chicken came out fantastic!! My wife said it was her favorite smoke I’ve done. I still don’t understand the vast difference in time between your video and my cook but it was worth it.

[bobwhite]

I've done this weekly for years with my pellet grill set at 325-350° for one hour, using McCormick Montreal Chicken for seasoning. My chicken breast comes prebrined from the local grocery store so it saves me a step. To eat, I cube up and pour it over a bag of pre prepared mixed vegetable salad that comes in a bag. Voila. Fast, simple, easy clean up.

[Billythekid]

I bought a smoker today and have been doing hours of research for chicken brine ideas. This is the BEST video I found <3

Awesome Video. Lots of details and you answered all my questions before starting to smoke the skinless chicken breasts. I did your recipe as is and then I substituted two marinades which I am calling no-salt brining (which likely doesn't make sense 🙂. I'm on a 2 gram per day salt diet. It has been fun smoking and BBQ without salt. Your recipe as is, is perfect. It tasted great and retained moisture. For one of the no-salt brines: 2 cups hot water, 2 Tablespoons paprika, 2 tablespoons ground mustard, 2 T brown sugar whipped together. 2nd no-salt brine: 1 can fully blended pineapple, 2 T ground mustard, 1 cup salt free vinegar, 2 T brown sugar. I did use 4 cups hot water but could have cut it back to 2 on the water. I let all of them brine for 6 hours and then put them in my smoker at 175 for 2 hours and then finished with 250 for 30 minutes. I have a Oklahoma Joe DLX 900 smoker using a competition wood pellet mix. I didn't really mean to run at 175 but I had it set on low as my smoker can run hot on a temperature setting of 250.

Do you have any good salt free recommendations or combinations of spices to use in place of salt? I'm always looking for suggestions.

[Rattailedjimmy]

You changed my life!!!! My wife is your biggest fan! We have tried so many of your recipes, this one is happening tomorrow!!!

[crisworkizer]

Nice cook Susie. My Grandmother used to brine a lot of things then it was a lost art for a while. I believe the BBQ community brit it back to life. Its only way to go on lean cuts. Thanks for sharing.

[limoman]

Omg I just tried this on split chicken breast and all I can say is thank u!! Simple brine and made such a difference

[stevenfitton]

Trying this for the first time on my smoker tonight! Love all your recipes and your my go to for all smoking and cooking needs!

[torrelthomas]

I’m not much of a commentator but I seriously learn so much from you…. And Todd 🙂 I love his simple classic traditional approach to preparing/cooking food. Can never go wrong with that… Thanx again 👍

[wrralph]

I absolutely love your videos, Susie! Keep 'em coming! I like your cooking technique, presentation, and enthusiasm.

[Joe-zxjb]

Outstanding brine recipe, I had always avoided wet brines because it sounded complicated so thank you for keeping it simple. I followed everything here except the chicken was only cooked to 150 and rested for 10 minutes before we sliced into it. Best chicken breast I've ever had. Thank you so much!

[fixit]

My wife said “do it “ so I will. Love your show, thank you

thanks for the video. I really appreciate you providing all the steps and not just glossing over the details. I just got a smoker and this will be my first time doing chicken breast, skinless. Top Sirloin is considered lean steak. Would you brine it also? With the same recipe?

[keithatkinson]

Thanks for this one.
I'm working on a recipe for smoked chicken salad. I didnt think about the brining. I'll do this.

[ryanc]

That hoodie needs to be in your store! Love it!

[scottburton]

Great video. I grill several chicken breast on Sunday’s for the upcoming week. Thank you for the brine idea to keep them juicy.

[doalex]

Hi Susie, Hi Tod ;! Love y’all’s show! I would like to share a quick tip or idea with y’all! I to marinade/ brine in bags to ! But I submerge the bag in water, nice and slowly lower the bag all the way down, 🆙 to the zip line ! Have both ends sealed just the middle of the bag open for the air to escape! When it gets to the zip line close the middle 🆙! Once I learned this trick! I took back my wife’s food savers from Bass Pro! LOL 😂

[daled]

Pork crops really benefit from a brine, it opens up those dense fibres (no matter how you're going to cook them)! If you're out of your favorite rub, garlic salt is great in a pinch!
Perfect, well done video, now I'm starved!

[TheIslingtongirl]

You are literally my hero and this channel name is fantastic!

[carsoncunningham]

I use Italian dressing. Works really well.