or Connect
New Posts  All Forums:Forum Nav:

Chicken Breasts

post #1 of 7
Thread Starter 

Morning.  I have some gargantuain chicken breasts bone in skin on & want to smoke them.  They're in a brine now but was wondering if I should smoke them about 250-275 (I have an Mes 30) and I'm just not sure about the time.  Any hints? 

 

Thanks

Phyllis

post #2 of 7

Smoke to IT, not time, each piece of meat can cook differently, especially if they are some large breasts.  I brine and cook mine to somewhere between 175 and 180 IT, although 160 to 165 is done.  Pull the chicken out of the brine about 2 hours before you want to put them on to cook, rinse them off, pat dry and place in the refrigerator.  15 minutes before putting them on, rub them down and off to the smoker.  Mix a little rub and butter together and rub under the skin, this will help get a bit of flavor from your rub to the meat as well.  As far as smoking temp, 250-275 works, should be ready in 1 1/2 to 2 hours.  Bump up the temp to 300-325 and they will probably be done in an hour or so and the higher temp will also help the skin crisp up a bit.  I prefer to smoke them at a lower temp, like 250 for 1 1/2 hours or so, then pop them on a high temp grill or my mini UDS running at 375 to 400 to tighten and slightly crisp the skin for about 30 minutes or so.    

post #3 of 7

Bruno's got ya covered...Good luck, and please post Qview!

 

Red

post #4 of 7

Hello smokin que good morning.I am agreed with bruno you can follow him

post #5 of 7
Thread Starter 

Thanks so much for the advice but I didn't get to use the smoker (MES30).  I've had it less than a month and used it once.  When I went to use it last Friday the heating element wouldn't come on.  Calling Masterbuilt tomorrow.th_crybaby2.gif

post #6 of 7

That sucks...

post #7 of 7
Thread Starter 

Holy cats Bruno, that's one big A_ _ smoker, it's a dandy!  A little too big for me since I also use my  Weber charcoal grill/smoker. 

 

May the smoke be with you!

Phyllis

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry