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BBQ Smoked Chicken Breasts - Q-Vue on a Lang

post #1 of 9
Thread Starter 

Tried my hand at some chicken breasts for the first time yesterday.
Last week I did some leg quarters that turned out absolutely fantastic. I know breasts are a bit leaner piece of meat so keeping them moist was the objective.

Now last week I did leg quarters in a brine solution. Actually read the recipe on the back of the box of Morton Kosher Salt.
Called for:
3/4 c. - Kosher Salt
3/4 c. - Sugar
1/2 tsp - garlic powder

1/4 tsp - ground pepper

enough water to cover the meat. 
Recipe state to brine for 1 hour which is what I did.  I set my lang at about 350 for 50 minutes.

Turned out fantastic! Moist and tender and absorbed just the right amount of smoke. Rave reviews from the neighbors I shared it with. 




 

For the breasts,  I wanted to maintain moisture. I had 3 split breasts and 3 boneless breasts.
I came to this forum in search of how best to go about cooking them. 

After reading the posts the opinion was to brine with your favorite recipe for about 3-4 hours and then use the low and slow approach.
So I used the same brine recipe as above, except this time I was going with the low and slow approach between 225 and 250.
After brining, I rinsed thoroughly, sprinkled on my favorite rubs (saltless cajun for the boneless and spicy Smoke Mountain blend for the bone-in)
I also wrapped the boneless in bacon.
2 hours and 10 minutes later I pulled the breasts when they read 165 or there abouts. 
Breasts turned out well. very moist and tender, however they were on the salty side.  I  think I brined for a bit too long.
So next time, I will go for an hour for chicken parts...maybe a couple for a whole chicken and 3 for a turkey, but not much longer. 

Just thought it might help for the next guy looking for suggestions:

 

 

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post #2 of 9

Awesome, pass the plate please!

post #3 of 9

That is a lot of salt, enough to make 1 1/2 gal of brine. The birds do look good 

Richie

post #4 of 9

Yep, looks real good...especially the bacon wrapped ones. Might suggest a pounding out of those s/b ones and stick some good melting cheese in there and maybe a thin slice of ham, fold back over and then bacon wrap...holey moley good stuff....Willie

post #5 of 9
Tasty looking bird parts!!!
post #6 of 9
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Yep, looks real good...especially the bacon wrapped ones. Might suggest a pounding out of those s/b ones and stick some good melting cheese in there and maybe a thin slice of ham, fold back over and then bacon wrap...holey moley good stuff....Willie

Nice idea for the skinless/boneless. I'll try that next time.

 

 

Big issue is getting the bacon done before the chicken internal temp reads 165. 

post #7 of 9


great info , I'm doing some split breasts tomorrow

post #8 of 9
Quote:
Originally Posted by KevinWI View Post
 

Nice idea for the skinless/boneless. I'll try that next time.

 

 

Big issue is getting the bacon done before the chicken internal temp reads 165. 

You can par cook the bacon in the microwave before wrapping. I do this for people that like crispy bacon around their chicken or even abt's.

post #9 of 9

Looks really good , Kevin  .:drool

 

Have fun and . . .

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