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Skinless chicken breast

post #1 of 15
Thread Starter 
How can you smoke a skinless chicken breast or any part that is skinless from forming a hard skin? Is there any way to get smoke in but keep it from this happening?
post #2 of 15

You will need to use a very wet smoke chamber.

post #3 of 15
Thread Starter 
How do you get a lot of moisture in the chamber. I have a water pan. Not working. A pan of ice?
post #4 of 15

Could you smoke it in a shallow tray with a drop of water / stock / sauce etc, and turn it over a few times during cooking?

post #5 of 15
Wrap it in bacon!!!

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.
post #6 of 15

Easy way... wrap the parts in Bacon . Will taste better toobiggrin.gif

post #7 of 15

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.

post #8 of 15
Thread Starter 
Thanks everyone for the info. I use a Treager Texas pelet grill. So indirect is not a problem. I am going to try and spray apple juse every 15 min to see what that does. Don't want to sauce it. Want to use it for other things. Thanks again!!!
post #9 of 15

Where do these skinless chickens come from anyway? Never trust chicken that didnt bring it skin to a barbecue. 

post #10 of 15
Quote:
Originally Posted by bray View Post

Thanks everyone for the info. I use a Treager Texas pelet grill. So indirect is not a problem. I am going to try and spray apple juse every 15 min to see what that does. Don't want to sauce it. Want to use it for other things. Thanks again!!!

 

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.  

post #11 of 15
Quote:
Originally Posted by bray View Post

Thanks everyone for the info. I use a Treager Texas pelet grill. So indirect is not a problem. I am going to try and spray apple juse every 15 min to see what that does. Don't want to sauce it. Want to use it for other things. Thanks again!!!

What are these other things you want to use it for?
post #12 of 15
Thread Starter 
Salads tacos sandwiches just smoked chicken. Not BBQ sauced chicken. Spraying every 15 min did not stop the skin from forming. Not as bad. It did not turn to sugar. They were better skin was not as hard.
Thanks for the help. Will have to rethink this.
post #13 of 15
If you are just going to be shedding it for things like that then appearance isn't necessary. Next time I would smoke split breasts, they are cheaper and have skin and bone to protect them from drying out. You can brine them or inject with some creole butter and have the juiciest pulled chicken you ever had.
post #14 of 15
Quote:
Originally Posted by bray View Post

Salads tacos sandwiches just smoked chicken. Not BBQ sauced chicken. Spraying every 15 min did not stop the skin from forming. Not as bad. It did not turn to sugar. They were better skin was not as hard.
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.

post #15 of 15
Thread Starter 
Thanks I will try out the sauce that you were talking about. Sounds good!!!!
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