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hickory smoked, bacon wrapped, chicken breasts with Q-VIEW

post #1 of 17
Thread Starter 

1st time trying chicken, hope it turns out good icon_biggrin.gif got the mes running at 230 degrees

 

IMG00037-20110105-1821 (2).jpg

 

washed, dried and covered in rub

 

IMG00039-20110105-1824.jpg

 

wrapped up

 

more q-view to come

post #2 of 17

Looking good so far!!

post #3 of 17

mmm, let the party begin!

post #4 of 17
Thread Starter 

IMG00048-20110105-2051.jpg

 

great flavor, but the dry rub was a bit to salty..other than that..the wife and i loved them.  plus i have a few left overs for breakfast.  i also got a maverick remote thermometer..i love that thing..worked awesome on the chicken

post #5 of 17

Looking good!

post #6 of 17

Looks good . I am cutting way back on the salt in rubs and I like it a lot better

post #7 of 17
Thread Starter 

next time i use that rub, i think i might add some brown sugar to off set some of the salt or just use less of that rub.  i didn't think i used that much.  lol  i always get in trouble from the wife from making things to spicy..but that is usually with a rub i throw together.

post #8 of 17
Thread Starter 

i took the left overs into work and sliced them up and heated them.. the salty flavor was not there and tasted awesome..got some rave reviews from the employees that tried some.


post #9 of 17

icon_cool.gif

Well congrats has to go out to you Redneck. Your yard bird looks excellent to me. I'm glad that that some of your employees like it too. Now go smoke somethig for all of them.

post #10 of 17

What was the ballpark time for these to cook?

post #11 of 17


I think we sail on the same ship my friend. I stay in trouble. Thats an awsome looking plate. PDT_Armataz_01_34.gif
 

Quote:
Originally Posted by redneck69 View Post

next time i use that rub, i think i might add some brown sugar to off set some of the salt or just use less of that rub.  i didn't think i used that much.  lol  i always get in trouble from the wife from making things to spicy..but that is usually with a rub i throw together.

post #12 of 17

Looking good, I don't use any salt in my rubs, salt draws out moisture and defeats making it moist. confused.gif

post #13 of 17
Thread Starter 

i had them in the mes at 230, the small one took about 2 hrs and and the large one took about 2 hrs 20min.  i pulled them out of the freezer at noon and at 6 pm they were thaw but when i stuck the maverick temp probes in them they were at 36 degrees in the center.  if they were room temp when i put them in, it probably would have taken less time. guessing at 45 min less.  the wife had to close that night and i knew she would get home around 8:30 that night.  so i thought it would be a good time to try some chicken.

post #14 of 17

Chicken must of been juicy with all that bacon!!

post #15 of 17

Bacon and Chicken, that is a match made in heaven, Looks very good icon_biggrin.gif

 

Thanks for sharing

post #16 of 17

Awesome idea! Were they moist?

post #17 of 17
Thread Starter 

very moist and juicy, my wife really liked the bacon on them and said it gave it xtra flavor as well which i agree 100%

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