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Going to try to smoke Boneless skinless breast on a barrel smoker

post #1 of 9
Thread Starter 

Going to try to smoke Boneless skinless breast on a barrel smoker does anyone have any suggestions im a little worried that will dry out. This isnt my first choice i usually use whole chickens but i have a surplus on boneless skinless in the freezer.

post #2 of 9
Quote:
Originally Posted by Cdias View Post

Going to try to smoke Boneless skinless breast on a barrel smoker does anyone have any suggestions im a little worried that will dry out. This isnt my first choice i usually use whole chickens but i have a surplus on boneless skinless in the freezer.

Ya might try foiling them halfway thru the cook with a little liquid or maybe a little butter depending on what temp your cookin at...... Hope this helps....

Justin
post #3 of 9
Thread Starter 

I was thinking cooking them at around 215 to 225 havent really decied yet, and that sounds like a good idea i will have the try it out.

post #4 of 9
Thread Starter 

Turned out better than I though it would. never had to wrap in foil cooked at 220 for right around 3 hours very moist in the center.

post #5 of 9
Quote:
Originally Posted by Cdias View Post
 

Turned out better than I though it would. never had to wrap in foil cooked at 220 for right around 3 hours very moist in the center.

 

Well I'm a little late but it looks like you did just fine  thumb1.gif  I do a lot of boneless skinless chicken & I never wrap it - I like it to get the smoke flavor  :icon_mrgreen:  I don't have any problem with it drying out. Your chicken looks like it was quite tasty - nice job man  2thumbs.gif

post #6 of 9
Thread Starter 

Thanks all i did was drap it over the top and left the bottom open it had a good smoke flavor to it. What kind of wood do you usually use on your chicken breast if you dont mind me asking.

post #7 of 9
Quote:
Originally Posted by Cdias View Post
 

Thanks all i did was drap it over the top and left the bottom open it had a good smoke flavor to it. What kind of wood do you usually use on your chicken breast if you dont mind me asking.

 

I meant I never wrap with foil - once in a while I will lay some bacon on them but they are usually naked  :icon_mrgreen:   I like apple, corn cob, maple, pecan, sometimes oak or a combination of those for chicken. If I want something a bit different I will make some rolled breasts like this

 

 

 

They are good  :32: 

post #8 of 9
Thread Starter 

Man they look good and i didnt wrap them in foil that just what i put the foil on the pan trying not to get the pan dirty haha

post #9 of 9

Ah ok - I was confused - I'll blame that on me   :hit:

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