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OMG I am getting giddy! (Lots of Q View)

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startedsmokin

startedsmokin

Smoke Blower
Original poster
Jul 15, 2012
81
10
Carmel, Indiana
Just got back from Costco...with a pack of nine bacon wrapped boneless skinless chicken breasts...marinating in paprika and tumeric. Packs ranged from 18 to 25 bucks...mine was 20 (albeit a bit saucy at just over five bucks a pound, but it WAS wrapped in bacon).
Tomorrow morning seems so far away!

I will add pics throughout the smoking process...stay tuned.
:drool
 
Last edited:
Ended up only smoking five of them...four went to the freezer for some other day.

Smoked (apple) for just about 3 hours at 230, then another half hour at 260...then finally 5 min on my grill just to crisp up the outside.

I measured the IT and it was probably a bit high (170) before finishing on the grill.  They looked great but were just a tad dry.  All in all though, I was pleased for my first chicken attempt.

Pics below...

After three hours:

Clay-20120812-00653.jpg

Clay-20120812-00653.jpg


Close up after 3.5 hrs (IT of 170).  Boy do I love bacon wrapped on anything:

Clay-20120812-00654.jpg

Clay-20120812-00654.jpg


Just coming off the grill now...all crisped up:

Clay-20120812-00655.jpg

Clay-20120812-00655.jpg


Clay-20120812-00656.jpg

Clay-20120812-00656.jpg


Clay-20120812-00656.jpg

Clay-20120812-00656.jpg

I ate the one on the bottom left (along with lots of ribs, but that is a different post).  Yummy!

yahoo.gif
 
Last edited:
StartedSmokin said:
Ended up only smoking five of them...four went to the freezer for some other day.

Smoked (apple) for just about 3 hours at 230, then another half hour at 260...then finally 5 min on my grill just to crisp up the outside.

I measured the IT and it was probably a bit high (170) before finishing on the grill.  They looked great but were just a tad dry.  All in all though, I was pleased for my first chicken attempt.
Click to expand...
Man, they do look GOOD!!!

Poultry is VERY temper-mental about finished temps, especially the breast. Good process and smoke wood you used, just a bit too high of internal temps when you dropped 'em on the grill. 155-160* internal, then off to the grill would have came off somewhere between 165-170*. 165* is minimum recommended for domestic birds, but I generally go to about 168-170* with boneless breasts, 170-172* with boneless thighs/legs...bone-in I add a couple degrees for either white or dark...always moist, always fully cooked.

Nice looking smoke and sear!

Eric
 
Looks great.  They definietly look tasty. 

But do yourself a favor and build them yourself next time. $5.39 Lb is a lot for what they are giving you.  Buy some boneless cutlets when they are on sale (usually under $2 per lb) and bacon when it's on sale (i get them 2 for $4 or $5), marinate the cutlets in whatever you like, season them with your favorite rub, wrap em and skewer them.  It's a little more work, but probably a whole lot cheaper and you will know what is in it.

While you are paying partially for the labor of cutting the chicken, wrapping it in bacon, and skewering it.  You are also paying for the "enhanced with up to 21% solution" of likely water.  So 20% of the weight you are paying for is water or whatever the enhanced solution is.

You'll likely end up with better results and feel great about yourself for having created it 100%.

Good luck.
 
Those look great - I looked for them at Costco yesterday and they did not have them and the butchers had not heard of them yet 
 
WhtPlainsSmoker said:
Looks great.  They definietly look tasty. 

But do yourself a favor and build them yourself next time. $5.39 Lb is a lot for what they are giving you.  Buy some boneless cutlets when they are on sale (usually under $2 per lb) and bacon when it's on sale (i get them 2 for $4 or $5), marinate the cutlets in whatever you like, season them with your favorite rub, wrap em and skewer them.  It's a little more work, but probably a whole lot cheaper and you will know what is in it.

While you are paying partially for the labor of cutting the chicken, wrapping it in bacon, and skewering it.  You are also paying for the "enhanced with up to 21% solution" of likely water.  So 20% of the weight you are paying for is water or whatever the enhanced solution is.

You'll likely end up with better results and feel great about yourself for having created it 100%.

Good luck.
Click to expand...
And when you do it yourself you can stuff them too, like some ham and swiss for a cordon blue or whatever you like!
 
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