Therefore, you will need to prep the breasts about 12 hours before you plan on smoking them. Lighter woods like apple or pecan work great for lighter flavors. It can be frozen or refrigerated for future use. The salt can always be adjusted to taste. We Answer 33 FAQs About The Pitmaster Meat Smoking HQ, How Does Aaron Franklin Trim Brisket? Add 2 teaspoons each of garlic powder, onion powder, and Cajun spice for extra flavor. If you are cooking smaller chicken breasts you can choose to go a bit lower than this. Hickory by itself may be a little strong for chicken so use with caution. Then turn the chicken over and allow it to cook for another 10-12 minutes or until they reach an internal temperature of 165-170 degrees. Great! Stuff the cavity with the lemon, onion, whole garlic cloves, and thyme. We just purchased a Traeger so we are searching for easy first timer recipes. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Heat your smoker on smoke (on Traeger use the super smoke) with the lid open for 5 minutes. While the grill preheats, remove the chicken from the brine and rinse well, then pat dry with paper towels. This smoke ring makes the chicken appear underdonebut this is a normal occurrence. The recipe calls for olive oil to help with even distribution of the rub, but you can get by without it. Brining is a great way to add some extra flavor and moisture to the chicken breasts. Please refresh your page or try again later. Prepare Traeger and set temperature to 225F In a skillet, over medium heat, heat olive oil. You can also use a Masterbuilt electric smoker or a simple Weber charcoal grill using indirect low heat. Use it has a regular grill to cook burgers quick or slow things down and smoke a brisket to perfection over many hours. Without a doubt,a smoked boneless chicken breast. If you have chicken breasts with the skin intact, then try cooking at a higher temperature so the skin will turn out nice and crispy. To reheat, you can pop your chicken in a low oven (maybe 250F) on a sheet pan in an even layer for about 5 minutes until heated through. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. Preheat the smoker for 10 to 15 minutes. Because it is cooked simultaneously, this recipe takes very little time. The recipes says to set the temperature to 350 degrees. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160, 2 1/2-3 hours. Optional spices: 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of Cajun spice, Paprika, Thyme. Either buying blended pellets or mixing flavors is always a safe choice. You should be out of then fold out the breast so it looks like a large steak. This is how you get that perfect smoke flavor. Thanks to the low and slow cook, you wont need to marinate or brine the chicken breast, which makes this recipe a winner in my book. It was dark, looked like it had been dropped in the dirt, and the flavor of paprika overpowered everything else. YOU CAN ALSOFOLLOW MEONINSTAGRAMANDPINTERESTTO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD. I will be making this regularly this summer. Wood chips Soak them in water for 30 minutes before starting the grill. Activating this element will cause content on the page to be updated. Just season, pop on the smoker for an hour and a half, brush with a hot sauce glaze, and youll be ready to rock! Make sure that the probe is at least an inch away from the bone. Hope that helps! Thanks for sharing! This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories. I apologize for that! Optional: 1 cup of vinegar or a cup of apple cider vinegar. And the next time you find a deal on a Traeger, get on board the Traeger train with us! Were you using the Traeger in cooler weather? In case you want to kick up the smoke flavor a notch, then choose oak wood pellets. Dont miss it! That means that you should fire your grill up at least half an hour before putting the chicken in it. Take the chicken pieces out of the brine and dry them individually with paper towels. Without a doubt, chicken is one of the most delicious and beloved types of meats out there. Instead, wait for a good five to ten minutes. Place on a plate, cover and refrigerate for 10 minutes. Rub thoroughly and vigorously until all the pieces are completely covered in the rub. Just so you know This has become a staple on the Traeger week in and week out. Depending on the size of the breasts, the chicken may take a little more than an hour to cook. Remove them from the brine and pat dry with paper towels. It was such a welcome change from a winter of dry oven chicken or air fryer repeat recipes. Chicken breast at 225 will not be done in 40 minutes. I cannot say that enough tangy, sweet, spicy and most importantly, the chicken was incredibly juicy and soft. You cant go wrong with either of those rubs because they are produced by barbecue gurus. Arent you supposed to light it on super smoke leave it on smoke setting for 20 minutes to heat up and then put your food on there for a third of the cook time before changing the temperature? Then, simply mix the ingredients with a fork until the rub is homogeneous and consistent. I am commenting because I read the reviews here and have some feedback as well. If you wanted to make your own, check out this spicy Mexican barbecue sauce or chipotle bbq sauce. 1 Tablespoon Lemon Juice Salt and Pepper, to taste Season the chicken breast with the dry rub and cover at room temperature while preheating the Traeger for 10-15 minutes at 250F. As far back as I can remember, I was hanging meat in the smokehouse. Set it aside. Place the chicken spiced side down and then liberally coat the underside with the rest if the smoked chicken rub. Refrigerate overnight. Getting this balance right is the reason chicken breasts are challenging. Mary Macs Oven Baked Macaroni and Cheese, Olive Garden Giant Stuffed Shells Copycat Recipe, table salt you can use kosher salt instead just double the amount of salt (1 Tbsp table = 2 Tbsp kosher). Next, loosen the skin and stuff between the meat and skin lemon slices, garlic, rosemary and thyme. They help bring out natural flavors in the food. Coat the chicken breasts all over with the mixture. If you dont have the time, however, you can brine the chicken breasts for as little as 30 minutes. Once you reach the temperature and you see that its stable. First, pour two quarts of cold water in a bowl or large container. Cooking the whole chicken takes 30-60 minutes longer on the smoker. Apply the rub to the underside of each quarter, and then underneath the skin. FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES. 2019 GRILL MASTER UNIVERSITY. Its a metal tube with holes fill that tube with Traeger pellets and then light it with a butane lighter. And dont be afraid of the cinnamon! I used a combination of hickory, maple, and cherry wood pellets. Cook for 12-13 minutes with the lid closed. Youll also find 7 different seasoning blends like cajun, lemon pepper, and Nashville Hot in my air fryer chicken nuggets recipe. And if you have some time to let your chicken breast hang out in a marinade, you could use my chicken al pastor recipe. 2 tablespoons of freshly-cracked black pepper. We followed the recipe exactly (even the turbinado) and it came out perfectly. As far as cook time goes, it should take around an hour and a half to fully cook chicken breasts in your Traeger smoker at 225F. Optional- wrap the breasts in bacon. Make sure that all the pieces are fully covered by the liquid. Welcome to Kinda Healthy Recipes! Sorry for the disappointment! Tender, satisfying and incredibly versatile, chicken meat is a worldwide favorite. My paprika was the hot variety so I left out the cayenne for my wimpy family who cant handle spice (annoying). As an Amazon Associate, I earn from qualifying purchases. Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs . It probably marinated approximately 2 hours, but it turned out awesome. Easy smoked chicken breasts on a traeger smoker that with a few tricks turn out perfectly tender, moist and unlike other chicken breast recipes, totally flavorful chicken breasts! This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor. I ended up cooking the chicken for about 15-16 minutes on each side until the temp probe hit 170. Traeger Pro 34 - In-Depth Review And Comparison. When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! Boneless chicken breast, in particular, is loved by people of all ages, everywhere. Any type of wood or pellets should work fine here, but you might change things up based on the seasoning blend you use. Apple or cherry are very popular with fish and poultry, because those wood flavors produce a mild smoke that wont overpower the meat. Dry, then apply a decent layer of salt, pepper and a barbecue rub. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.). This one is a family favorite! Place the grill rack with the seasoned chicken breasts on it inside the smoker. If its still jiggly it needs more time. Set the temperature dial to 225 degrees F and preheat with the lid closed for 15 minutes. So, if you really dont like mustard you can use olive oil. If you have a question about this Traeger smoked chicken breast recipe I missed, feel free to drop it in the comments at the bottom of this post. Thanks so much, Michele! While the grill preheats, remove the chicken from the brine and pat dry. Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the chicken in. Arrange the chicken legs on a clean working surface, like a baking dish or sheet pan lined with aluminum foil, and brush the oil over the entire surface. Just an FYI. This one was perfect. Before you scroll through, there is important information throughout this post. I quite like the chicken rub that I have chosen for these Traeger smoked chicken breasts. After the chicken has brined, remove each quarter from the ziplock, and pat dry with paper towels. Everyone in my family loved it. Make the brine by combining the apple juice, water, and kosher salt. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill. Add to the large container. Let them rest for 5 to 10 minutes, then serve. The best smoking temperature for chicken breasts is 225 degrees F. It should take you a little longer than an hour to smoke the breasts at this temperature. As I already mentioned, chicken breasts can dry out rather easily. For the Brine: Dissolve the salt and brown sugar in 1 gallon of water. Enjoy! In a separate small bowl, mix together the Traeger Sweet & Heat and Traeger Que BBQ sauces. If you notice your chicken breasts are smaller, theyll cook a bit faster. Any longer and youll probably want to freeze. At this point, your chicken breasts are ready to be smoked. Notes Without a doubt, a smoked boneless chicken breast is one of the best things that you can make with a grill. Download Traeger Grill And Smoker Cookbook full books in PDF, epub, and Kindle. Its important not to lift the lid during this time. The good news is that even at a lower temperature, your chicken breasts will still cook rather quickly. Brush sauce over all sides of chicken. Cant wait to try more! Then, without covering it, place the container in a place where it wont be disturbed. If you want a heavier smoky flavor try using hickory or mesquite. You can find it on Amazonhere. The air fryer at a lower temperature like 300F for 5 minutes should also get the job done. Rub oil on the breasts and spread evenly. EXTREMELY SALTY!!! Power up the Traeger grill and close the lid. Honey Sriracha Ground Chicken and Broccoli, Garlic Parmesan Air Fryer Roasted Radishes, Trader Joes Recipe Guide & Shopping List, 9 Low Carb Potato Substitutes + 50 Ways to Use Them, How to Make Ground Chicken (With or Without A Meat Grinder), 6 Boneless Skinless Chicken Breasts (about 8 oz each - 3 lbs total), 2 Tbsp (30g) Hot Sauce (I used Yellowbird Habanero). So glad you enjoyed it! A cheap, inaccurate thermometer will put your health at risk. Place the chicken quarters in the brine, and seal the ziplock. Sprinkle a liberal amount of spice rub onto each chicken breast on both sides. Read recipe notes submitted by our community or add your own notes. If you're using a Traeger, 20-25 minutes at 500F with the lid closed, flipping in the last 5-10 minutes, does the trick. Dont be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry. Submerge the turkey breast in the brine. Airprobe 3 is the best of this technology. Preheat the Traeger or pellet grill to 225F. Cover and rest at room temperature. Sorry, something went wrong. Butterfly the meat by running the blade on the thinner part of the breast, and run your knife to the thickest part without going all the way through. -close lid and preheat for 15. ALL RIGHTS RESERVED. The recipe calls for 6 chicken breasts that weigh about 8 ounces each. Also, ground cloves are another a nice addition with Mexican seasoning blends. This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and mesquite smoked for some smokin' flavor. Let rest for 5 minutes. Then, place them in an airtight container and refrigerate immediately. Read online free Traeger Grill And Smoker Cookbook ebook anywhere anytime. The glaze at the end was delicious. Before getting it going, though, make sure that your Traeger is perfectly clean. Of course, you are free to choose any spices or herbs that you like. We respect your privacy. Brine the chicken for 8 hours, removing from fridge for the last 30 minutes. Depending on the size and thickness of the chicken breasts, it should take around about 2.5 to 3 hours to smoke the breasts at 225 F. Keep a thermometer probe inserted into one of the breasts so you can track the temperature, or using instant-read thermometer and keep a close eye on the breasts during the cook. Then turn the heat to 350 degrees and close the lid for 15 minutes to allow it to warm up. Be sure to check the internal temperature on the thickest part of the chicken. For this smoked chicken breasts recipe, we used a combination of apple and mesquite Traeger pellets. After all, boneless chicken breasts cook more evenly and quickly. Log In to your account to view and add notes to this recipe.Don't have an account? Place the chicken breasts in the smoker or pellet grill. Instructions. Read more Get the latest recipes, grilling tips, and more in the newsletter. Try our recipe for how to smoke a whole chicken in the Traeger or our smoked chicken wings. Apply your seasonings or barbecue, rub to the chicken breast, then place it on the Traeger pellet grill at 200 F for about 30 to 45 minutes. When ready to cook, set the Traeger temperature to 225 and preheat with the lid closed for 15 minutes. Measure out the salt with a measuring cup and pour it into the juice mixture. If it isnt, make sure to elevate it to around 200F. However, I would highly recommend wet brining your chicken breasts, even with skin on. If youre after a faster cook, my Traeger grilled chicken breast recipe calls for 25-30 minutes at 500F. We love our Traeger and its held up really well we even use it to make our Thanksgiving Smoked Turkey! I would recommend marinating the chicken vs. a brine and then smoke. Im so glad you enjoyed this recipe! Oh wait, I have a habit of always brining my chicken breasts for at least an hour in a pot of ice water and 1/4 cup of salt and herbs, so I didnt use salt. Smoking chicken breast at 225F is the best temperature for producing a tender and succulent chicken breast with the strongest smoky flavor. Place chicken breasts in the brine mixture and leave for a minimum of 6 hours. No need for oil as leaving the skin on will add the oil you need. Chicken contains a lot of bacteria, so it needs to be cooked well. Infuse a smoked flavor to Gently massage to fully coat all the chicken. As you are probably aware, there is a high risk of smoked chicken breasts drying out. This way, the tissues break down and dissolve, holding onto liquid during the smoking process. 5. Insert the probe into the thickest part of the chicken breast. Even better, the smoke provides the chicken meat with a lovely charcoal-like flavor that really brings out and highlights its flavor. Enjoy! For the brine you can also use Kosher salt just use double the amount of table but table salt works fine. You want to keep as much of that moisture locked in. First pat dry with a paper towel to remove any excess chicken juice. Set the temperature to 225 degrees F and then wait for 15 minutes for the grill to preheat. This is a great way to add some extra moisture to the meat because the fat on the bacon will baste the breast. I consider it a privilege to share it with others! Regardless, we appreciate the feedback and apologize for the frustration. We are obsessed with smoking on our Traeger smoker, and with a few tricks these smoked chicken breasts turn out perfectly tender and moist every time. This was really good but, in my smoker, going from 135 to 160 - 165 took way more than 30 - 45min. I hope you learned a few things. If the grill isnt ready yet, however, put them back in the refrigerator until it is. See, the bones help to lock in moisture in the breasts and then they also provide a boost in flavor. The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165, it is safe to eat. Due to this, it is important to go low and slow with this kind of meat. Salt and Pepper Barbecue rub Small chicken breasts 1.5 gallons of water. 6 pieces of boneless and skinless chicken breast. I like to slice the chicken breasts before storing for easier reheating, but you can store whole chicken breasts and slice later. If you are smoking the breasts at 275 F, I would highly recommend soaking the breast in a brine prior to cooking. Preheat Traeger Grills or Pitt Boss or whatever pellet grill you're using to 225 degrees F. Prep chicken breasts for smoking. Hi David! Bacon fat will also add extra flavor. Its important to know that, in order for this smoked chicken breast to recipe properly, the Traeger grill needs to be properly readied. I test my recipes over and over again and have taste testers who are gluten free and those who arent, because I want to make sure my recipes taste good for EVERYONE. I had to up the temp to 300 after more than an hour to get to temp. Apply a thin layer of yellow mustard to each chicken breast. Love this! Once the smoker has come up to the desired temperature, place the chicken in and close the lid. Then, place a wire rack on a baking sheet. You wont need to marinate or anything like that. Just dont overdo it and turn your chicken breast into chicken cutlets. If you really want to get all fancy, cut open the chicken breast and stuff it with feta cheese, herbs, etc. Take the breasts out about an hour before you plan on smoking them. Cover the container (with a lid if you have one, or plastic wrap) and put it in the fridge for 7.5 hours. Looking for more? Using wood pellets to cook the meat, these grills are capable of smoking your food slowly and yet consistently, resulting in flavorful, aromatic and tender pieces of meat (and vegetables) that you will be hard-pressed to produce using any other method. Smoked boneless chicken breast is incredibly juicy and tender. comment below said they messed up, should be 2 Tsp, not a 1/4 cup, but they didnt ever update recipe. I followed the recipe, 1/4 cup paprika, and my chicken definitely didnt look like yours. 4. Log In to your account to view and add notes to this recipe.Don't have an account? Meat Smoking HQ, Pulled Pork (Boston butt) on the PK300 from PK Grills, https://www.youtube.com/watch?v=dGwmaq6y6iU, BBQ with Franklin: Special Rubs (https://www.youtube.com/watch?v=dGwmaq6y6iU), Traeger Pro 34 In-Depth Review And Comparison. It should be 2 Tablespoons of paprika. Make sure that both the sugar and the salt dissolve completely in the water. Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160F to 165F. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked. The key to this smoked Traeger chicken breast recipe is to choose the right wood pellets for the job. Aaron uses traditional Texas flavorswhich are mostly salt and pepper with a little paprika. Wrap your next poultry cook with a little smoke.