smoking chicken breast today!!! with q-view!

redline57

Fire Starter

Original poster

Aug 6, 2014

37

10

Fort Smith Arkansas

• Aug 20, 2014

• #1

Ok, im working on my chicken for an upcoming bbq competition. I had a package of boneless skinless breast in the fridge so they are getting smoked. Ive got them in the brine now. The Brine is salt, brown sugar, red pepper, garlic salt, onion powder, black pepper, and lemon pepper! The brine tasted pretty dang good before the chicken webt in! Heres a pic of the chicken and brine.

PS! Ive passed a milestone in my cooking!!! I boiled my first egg (for potato salad. I dont like eggs!)

Image

• redline57
• Aug 20, 2014

!

 

chef willie

Master of the Pit

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Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Aug 20, 2014

• #2

Good luck and keep us posted. Chicken can be a tough test in a competition as I've seen many on Pit Masters attest to. Especially the breast, doubly especially if boneless/skinless...lol. Carry on...enjoy the smoke....Willie

 

rob sicc

Smoking Fanatic

May 5, 2008

725

26

new jersey

• Aug 20, 2014

• #3

keep the pictures coming.

Good luck in your competition!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 20, 2014

• #4

Yes, I'm in on this one also , may I offer a suggestion to help keep the meat moist

 

Wrap that CB in Bacon ; not only will it stay moister , Bacon just makes everything better

Have fun ,

 , we'll be waiting for the finish . . .

 

redline57

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Aug 6, 2014

37

10

Fort Smith Arkansas

• Aug 20, 2014

• #5

Yup! Bacon does make everything better. I know breast is hard to do but thats all I had thawed out. Ive got about a month to get ready for the comp and ill be doing a lot of thighs and a coupke whole birds between now and then. More pics coming soon!

 

redline57

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Original poster

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Aug 6, 2014

37

10

Fort Smith Arkansas

• Aug 20, 2014

• #6

Wrapped, rubbed, and ready!!

Image

• redline57
• Aug 20, 2014

 

redline57

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Original poster

Thread starter

Aug 6, 2014

37

10

Fort Smith Arkansas

• Aug 20, 2014

• #7

On the grill!!! Im using Kingsford and s I me mesquite chunks! Im going to try to keep the temp low to try not to dry them out.

Image

• redline57
• Aug 20, 2014

 

rob sicc

Smoking Fanatic

May 5, 2008

725

26

new jersey

• Aug 20, 2014

• #8

did you offset the coals to one side to help keep the temp down on the CB's?  BTW, they look amazing.

 

redline57

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Aug 6, 2014

37

10

Fort Smith Arkansas

• Aug 20, 2014

• #9

Heres one of the side dishes! I it dont matted where your from in the south, if you can make good potato salad, you will find love

Image

• redline57
• Aug 20, 2014

 

addertooth

Smoking Fanatic

Jul 1, 2014

541

72

Arizona, 15 miles from the Mexican border.

• Aug 20, 2014

• #10

I would tend to do them on low indirect heat.  But you will get excellent grill marks.

 

redline57

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Aug 6, 2014

37

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Fort Smith Arkansas

• Aug 20, 2014

• #11

Yea, I offset them but when I poured thwe chimney with the lit ones in, they kinda spilled a little.

 

randyt

Newbie

Jul 5, 2012

10

10

anywhere I can hunt

• Aug 20, 2014

• #12

Would you let chicken rest?

 

randyt

Newbie

Jul 5, 2012

10

10

anywhere I can hunt

• Aug 20, 2014

• #13

Getting close!!!http://s434.photobucket.com/user/el...CF89FA55-5F46-4C51-B9EA-4374A3A10D97.jpg.html

 

randyt

Newbie

Jul 5, 2012

10

10

anywhere I can hunt

• Aug 20, 2014

• #14

Oh man!!!! So good!!!! The brine and bacon made all the difference in the world!!! I think they are perfect. They are not dry (personally I like dry). They are not extremely juicy but diffinately not dry. http://s434.photobucket.com/user/el...C7C94BC3-75D3-4D5D-8405-D998030847EC.jpg.html

 

randyt

Newbie

Jul 5, 2012

10

10

anywhere I can hunt

• Aug 20, 2014

• #15

The bacon is probably the best tasting bacon I've ever had, and that's saying a lot!

 

reinhard

Master of the Pit

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Feb 6, 2013

1,192

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Andover Minnesota

• Aug 22, 2014

• #16

That bacon does wonders to a lot of our favorite meals.  You did well sir!!!  Good luck in the competition.  Reinhard

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Aug 22, 2014

• #17

Looks great!   A trick I use to make chicken more flavorful is mixing my rub with softened butter and putting it under the skin......it flavors the meat (not just the skin) and keeps the breast meat moist!!!

Scott

 

redline57

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Aug 6, 2014

37

10

Fort Smith Arkansas

• Aug 22, 2014

• #18

hey Kia! I'll try that!

 

5oclocksomewher

Smoking Fanatic

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Aug 22, 2014

• #19

Birds loo GREAT!!! Love smoking CB. I usually buy split chicken breast and debone them, that way I have the skin on them to keep them moist. It takes a little time but it's worth it.

 

rob sicc

Smoking Fanatic

May 5, 2008

725

26

new jersey

• Aug 23, 2014

• #20

RandyT said:

The bacon is probably the best tasting bacon I've ever had, and that's saying a lot!

Click to expand...

Did You a specific kind of bacon?
If so can You Tell me what bacon You used?