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Skinless chicken breast
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Or get the split breasts with skin on then after smoking pull the skin off and pull the breast meat off the bone. That is how I do breasts now, and split breasts are a lot cheaper than the boneless skinless.
Baste with BBQ sauce after 45 minutes, turn and baste the bottom. Cook another 30 minutes and take internal temp, if below 160° baste with sauce again and turn and baste the top. Cook to 160 internal. Keep the cook temp up, at least 275°, no water pan needed.
Or you can sear on a very hot grill and then cook indirect( move the chicken away from the hot coals) with the grill cover on, add a chunk of you favorite wood for smoke. Cook time to 160° will be about 20 minutes and the meat will get a light smoke flavor perfect for chicken. Baste with sauce, if you want, only after you move the meat to the indirect side of the grill. Either way you should not get a layer of tough meat, at least that has been my experience, YMMV.
Every 15 minutes is too often IMHO, every 30 might be better and you should keep that liquid warm. Too much sugary apple juice and you may end up with candied chicken.
What are these other things you want to use it for?
Thanks for the help. Will have to rethink this.
How long and at what temp did you cook them? For salads and sandwiches you might try mixing Hoisin Sauce and honey as the basting sauce, for tacos I would use boneless, skinless thighs.