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Bone in chicken breast experiment with lots of pics!

post #1 of 11
Thread Starter 

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

wood chips and marinade.jpg


The gear!


smoker 1.jpg




The weather..






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

post #2 of 11

Mrtgman , looks to be a good start biggrin.gif , keep the Q-view coming and show us the finished productdrool.gif , 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.439.gif


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 knowicon_eek.gif.


Have fun and...

post #3 of 11

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

post #4 of 11

Looking forward to it


post #5 of 11

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!

post #6 of 11
Thread Starter 

Chef Jimmy. I always just "assumed" I was letting out the heat and the smoke by doing so. Now I know better.

post #7 of 11

So lets see those finished pics.

post #8 of 11
Thread Starter 

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!


done 2.jpg



post #9 of 11

They look great, glad your getting the hang of this smokin' thang biggrin.gif

post #10 of 11

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

post #11 of 11

Looks-Great.gif. Glade ya are getting the hang of it. 

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