Juicy Smoked Boneless Chicken Breasts on a Pellet Grill
Wi🔥 How to Smoke Juicy Chicken Breasts on a Pellet Grill
Featuring BBQ by Biggs SPG Gold and Honey BBQ Rub
Boneless chicken breasts on a smoker? Yep — and they don’t have to dry out like leather. In today’s cook, we’re showing you exactly how to smoke juicy, tender chicken using a method that finishes low and slow at just 150°F. It’s a game-changer for flavor and moisture.
We used two of our favorite BBQ by Biggs seasonings: one side seasoned with SPG Gold for that smoky garlic kick, and the other with Honey BBQ Rub for a sweet, family-friendly finish. This cook’s easy, affordable, and perfect for meal prep or a weeknight dinner.
🛠️ Gear Used in This Cook
• Yoder YS640S Pellet Smoker
• Drip EZ Prep Tub
• Paudin 6" Boning Knife
• ThermoWorks Thermapen ONE
🧂 Seasoning Breakdown
🧑🍳 Step-by-Step Method
- Preheat your smoker to 225°F.
- Trim the chicken breasts and pat dry with paper towels.
- Coat with olive oil on both sides.
- Season half with SPG Gold, half with Honey BBQ Rub.
- Let sit for 10 minutes to sweat in.
- Place on the top rack of the smoker and insert a probe into the largest piece.
- Smoke until internal temp reaches 145°F.
- Transfer to foil pan, top with pats of butter, and tightly cover.
- Drop pit temp to 170°F and return pan to smoker.
- Finish until internal temp reaches 150°F.
- Remove, rest covered for 10–15 minutes. Then slice and serve!
📊 Safe to Eat Below 165°F?
Yep — and here’s why. According to USDA guidelines, chicken is safe to eat at 150°F if it holds that temp for 3 minutes. We even included the time/temp chart below to prove it.
📄 Download the Printable Recipe
📄 Download Printable Recipe PDF With Temp Chart🎥 Watch the Full Video
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❓ Smoked Chicken FAQs (Ain’t Your Average Breasts)
Can you really eat chicken at 150°F?
Yes! According to the USDA, chicken is safe to eat at 150°F if held for 3 minutes. We even included a time/temperature chart in the blog and PDF.
Why not cook to 165°F like usual?
Because chicken breast dries out fast at high temps. Holding it gently at 150°F keeps it juicy without sacrificing safety.
What’s the benefit of finishing in foil?
Wrapping in foil with butter lets the chicken finish gently while staying moist. It’s like a sous-vide finish, but on your smoker.
Can I use other rubs besides SPG Gold and Honey BBQ?
Of course — but we think those two hit the sweet spot. SPG Gold gives you that savory backbone, and Honey BBQ is perfect for family-friendly flavor.
Will this method work with bone-in chicken breasts?
Yes, just plan for longer cook times. Still follow the same method — just monitor your internal temp and pull around 150–152°F.
