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chicken breasts

post #1 of 5
Thread Starter 

I have some gargantuan chicken breasts, bone in skin on.  I have an MES 30 and wondering if I'd be correct in smoking at 250-275 for a couple of hours.  Any hints?




post #2 of 5




post #3 of 5

Phyllis Chicken breast won't benefit from a lower-slower smoking.  I would give it a brine of your choice with 1 cup kosher salt to a gallon of water ( just cut it down if you need less)  for about an hour and cook at 300-325 to an IT of 165


Your chicken breast will come out moist and tasty...good luck!

post #4 of 5

Inject it with a thin marinade, use your rub on top and under the skin, and smoke it at 250F until 160F reached. Probably 2 hours or so at that temp. If the skin isn't crispy, finish on the grill really fast.

post #5 of 5
Thread Starter 

Thanks one and all.



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