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. 

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    Heres the marinade and the apple wood chips soaking

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    The gear!

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    The weather..

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    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

           [​IMG]
     
  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!

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  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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