Bone in chicken breast experiment with lots of pics!

Discussion in 'Poultry' started by mrtgman, Feb 19, 2012.

  1. I want to thank all of you for all the great information on here. I use it constantly so I figure it is time to give back. Now that my Giants have won the superbowl I find Sundays to have a little more free time. I have been wanting to try to smoke some chicken and since I prefer white meat I thought I would give these bone in breasts a try. After researching here I am going to cook at 220 and pull them around 180 degrees on my masterbuilt 30" electric smoker. I am also going to leave the vent wide open which is something I never do but seems to be the consensus here. I want to use some for tacos and the rest for a smoked penne pasta with a basil cream sauce. So here we go.  

    I marinated them for about 3 hours as the mix called for 2 tbs of vinegar and I did not want the vinegar to start cooking the chicken. 


    Heres the marinade and the apple wood chips soaking


    The gear!



    The weather..



    I'll give you all an update when they are done. 
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Mrtgman , looks to be a good start [​IMG]  , keep the Q-view coming and show us the finished product[​IMG]  , we like to drool....

    Make sure you get through the danger zone (40* to 140* in 4 hrs.)in time and you should be good to go.[​IMG]

    Now , go by Roll Call and properly introduce yourself and where you are from ; if you have shots of your stuff we'd like to see too , nosey people want to know[​IMG].

    Have fun and...
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am curious as to why you think the vent should be closed?...JJ
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking forward to it

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    First of all welcome to SMF! How did the breasts turn out?

    Do us a favor & head over to roll call & introduce yourself so we can all welcome you to SMF. Thanks!
  6. Chef Jimmy. I always just "assumed" I was letting out the heat and the smoke by doing so. Now I know better.
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So lets see those finished pics.
  8. Here's the end result. Took about 5 hours. I pulled them out at about 176 degrees. I tented them for about an hour while we ate dinner. They came out perfect. Juicy and tender and just smokey enough. Much better with the vent wide open. When I kept it closed the food had an overwhelming smokey smell. Now I am gettin' this smokin thing down!


  9. raptor700

    raptor700 Master of the Pit OTBS Member

    They look great, glad your getting the hang of this smokin' thang [​IMG]
  10. viper1

    viper1 Meat Mopper

    I always smoke with vent completely open to let moisture escape and keeps heat more consistent. I use a Bradley electric.
  11. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]. Glade ya are getting the hang of it. 

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