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First smoke today.

post #1 of 19
Thread Starter 
Gonna do a couple chix breast. Using Applewood chips in a charbroil 30in electric smoker. My only question is wut would the internal temp of chix be when finished.
post #2 of 19
Quote:
Originally Posted by SmokinInRi View Post

Gonna do a couple chix breast. Using Applewood chips in a charbroil 30in electric smoker. My only question is wut would the internal temp of chix be when finished.

Safe IT for chicken is 165* in the breast ! I usually take mine to around 168* IT personally ! You will find different textures in the meat with different IT's.... Takes a few smokes to figure your liking but 165 * in the breast is the minimum safe IT !
post #3 of 19
Thread Starter 
Thanks water. No rush on it but roughly how long for chix to finish. Starting kinda late in the day.
post #4 of 19
Quote:
Originally Posted by SmokinInRi View Post

Thanks water. No rush on it but roughly how long for chix to finish. Starting kinda late in the day.

Chicken is pretty flexible... A lot of folks will do the lower end temp 245-250* smoker temp & others will do higher smoker temp 350* + . I'm not the best at estimating time as I usually cook just with IT... How many #'s do the breast weigh ?
post #5 of 19
Thread Starter 
Don't know the # yet as she's at the market right now getting them. Lol. But that was my planned temp 240-250. They shouldn't be to big though
post #6 of 19
If your just doing the breasts & not whole chicken, IMHO... I would lean more towards a higher temp as to not dry em out & get to your safe IT quicker.... I like to rub my birds down with peanut oil as well before I season them as to create kind of a barrier if ya will to help hold in the moisture....I've been doing whole chickens spatchcocked as of late & they are good smoked around 245-250* . But breasts only I would go higher, around 325* Either way, I don't think your lookin more than a couple hours on your chicken, especially if ya go at 325*
post #7 of 19
Thread Starter 
Thanks water. I'll try the 325 and see what happens. Appreciate the help! I'll let u know how they come out with a couple pics of the finished product! :)
post #8 of 19
Thread Starter 
That Applewood smells soooo good!
post #9 of 19
Quote:
Originally Posted by SmokinInRi View Post

That Applewood smells soooo good!

I've been on an apple wood kick as of late myself, it's great ! Try pecan sometime as well, also very good !
post #10 of 19
Thread Starter 
Finished!
post #11 of 19
Looks great ! How'd they taste ?
post #12 of 19
Thread Starter 
The one on top came out a little on the dry side (thinner) but that bottom one was out of this world!
post #13 of 19
Sorry bout the dry, hope all in all it was good !
post #14 of 19
Thread Starter 
Oh good wasn't the word! Even the dry one!(nothing a little sauce won't fix). Next weekend imma try some ribs
post #15 of 19
Chix's look good... next time doing chicken, look into brining first.. helps maintain moisture in the meat ...
post #16 of 19
I'm excited just reading this! I don't even have the dang thing built yet and I'm drooling over those chicken breasts! I gotta get busy and get this smoker build done!
post #17 of 19
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

Chix's look good... next time doing chicken, look into brining first.. helps maintain moisture in the meat ...
I'll definitely have to try and remember that.
post #18 of 19

Nicely done! Chicken looks great!

post #19 of 19
Quote:
Originally Posted by SmokinInRi View Post

Oh good wasn't the word! Even the dry one!(nothing a little sauce won't fix). Next weekend imma try some ribs

Nice, let us know if we can help ! Ribbies are awesome !
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