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Day #3 Skinless Chicken breast

post #1 of 6
Thread Starter 

Day Number 3 went very well.

I started last night by soaking the  breast in water, salt and Jack Daniels Honey. I used a store bought applewood rub and with the advice of Countryclassic cut two of the breast and filled with butter and Grampyskids, I filled one with gouda cheese. The fourth I left plan.  I also smoked a pan of 4 cheese mac and cheese (cream cheese, cheddar, gouda and parmesan).

 

I smoked the mac & cheese for about an hour, it was good and a little dry,  would like to have been a little more creamy. Any ideas???

 

I had a hard time getting the bigger breast to reach 160 so I sprayed them with applejuice wrapped them in foil and baked at 425 for about 10 minutes.  WOOOOO HOOO were they awesome.  Used Jack Daniels chips for the smoke. 

 

Beans were left over Dutch's Wicked Baked Beans. 

 

 

 

post #2 of 6
Looks tasty! Nice smoke.

Need some more info on your Mac and cheese to determine what the cause if the dryness is. Full recipe, cooking temps, etc...
post #3 of 6
Thread Starter 

Got the recipe from mrfood.com which was a repost from Masterbuilt website I think.

 

1 (16-ounce) package elbow macaroni

1/4 cup butter

1/4 cup all-purpose flour

3 cups milk

1 (8-ounce) package cream cheese, cut into large chunks

1 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) extra sharp Cheddar cheese, shredded

2 cups (8 ounces) Gouda cheese, shredded

1 cup (4 ounces) Parmesan cheese, shredded

 

  1. Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
  2. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
  3. Place in smoker and cook 1 hours at 225 degrees F
post #4 of 6

Looking at the Mac n Cheese recipe it should've been fairly creamy. It sounds like you may have cooked it a bit to long, or the temp of your smoker was to high. How are you monitoring the pit temp? Have you tested the therm to see if it is accurate?

post #5 of 6
Thread Starter 
I have not tested my temp, but after looking at my notes I believe it was a time issue. They were in there about 80 minutes instead of 60. Got side tracked reading the forums and forgot to set the timer. So the time I thought I should have taken them out was off.
post #6 of 6

Ah yes the dreaded distracted smoker syndrome! If you can testing your therms is important. Should read close to 212°f when placing the probe tip in boiling water. A few degrees off is okay. anything more than 5 degrees should be noted and adjust accordingly. Keep in mind that altitude and the barometric pressure can effect the reading. Here's a handy calculator for figuring out the boiling point of water:

 

http://www.smokingmeatforums.com/t/132670/calibrating-the-digital-thermometer-is-212-f-an-accurate-measure-of-boiling-water

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