Smoked Chicken Breast

[matt savage]

I have skinless, boneless chicken breasts that I want to do on the smoker.  I have done chicken thighs before but those have bones so I am not sure what to do.  I saw on a BBQ show a guy put rub on the chicken breasts then put them in muffin oven dish, put a slab of butter on top of each and then wrap the muffin dish in tin foil.  Do you thin that would work?  Any other ideas?  I have a 18.5 WSM as my smoker just for reference.

Thanks.

 

[daveomak]

Matt, morning and welcome to the forum...   If you wrap the tin, the bird won't get any smoke....  

Please take a moment and stop into " [color= rgb(146, 144, 139)]/[/color][color= rgb(128, 0, 0)]Roll Call[/color][color= rgb(146, 144, 139)]/[/color]   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

 

[jrod62]

Jeff just did a newsletter on skinless chicken.

http://www.smoking-meat.com/may-9-2013-smoked-pulled-chicken

How to protect the meat if you want to use boneless, skinless chicken thighs

Let the chicken thighs smoke for about 1.5 hours then place them into foil pans covered with foil. A little beer and/or apple juice in the bottom of the pan will create some steam and help to tenderize the meat

 

[matt savage]

Thanks for the newsletter link.  That was helpful.

 

[dirtsailor2003]

Wrapping in bacon is always a good option too! These were some that I grilled, but it works just as good in the smoker:

http://smokindirt.blogspot.com/2013/05/home-cooked-camp-food.html