Smoked chicken enchiladas

inkjunkie

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Nov 25, 2014

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• Jun 14, 2015

• #1

The Boss wants enchiladas for dinner. Picked up some skinless, boneless breasts. Sadly we our out of our favorite chicken rub...the store we get it from in town hasn't had any in a month or so. Just going to use some black pepper/onion & garlic powder. Planning to wrap it in some of our slightly salty homemade bacon and put it in the Egg with Mesquite chunk charcoal at 275*.
Any/all thoughts, advice or input would be appreciated.
After they hit 160* going to Pell the breasts and then The Boss will make the enchiladas, topping them off with a mix of smoked cheddar & pepper jack...

 

inkjunkie

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Nov 25, 2014

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• Jun 14, 2015

• #2

Crickets...

 

padronman

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May 5, 2011

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San Marcos, California (North San Diego County)

• Jun 15, 2015

• #3

Well Pictures will often help "perk" up a post......just sayin. 

Advice?  Breast meat is done at an Internal Temp of 165F.  160 is low in my opinion. Safe temp on all websites is listed at 165F

Scott

 

Last edited: Jun 15, 2015

driedstick

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Nov 3, 2011

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N. Central Idaho

• Jun 15, 2015

• #4

Good luck and let us know how it goes yep pic are great and this sounds yummy 

A full smoker is a happy smoker

DS

 

inkjunkie

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• Jun 15, 2015

• #5

No disrespect meant here...but I was looking for advice on how to prep/cook the breasts...don't really understand how a picture of the breasts in the package would have helped. When I seen there was no replies prior to me cooking them I didn't bother with pictures

 

Last edited: Jun 15, 2015

brandon91

Meat Mopper

Mar 10, 2014

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the pit

• Jun 16, 2015

• #6

Your plan looks solid. Only thing I would change if I was making them was to add a chunk of your favorite smoke wood on top of your charcoal. Also, I wouldn't use breasts in the first place I always use thighs for my enchiladas and smoke them to 185F. But breast meat can be really good as long as you get the right internal temp and helps keep your figure in line

!!. Goood luck! Looking forward to some Q-View, love me some chicken enchiladas! 

 

 

inkjunkie

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• Jun 16, 2015

• #7

brandon91 said:

Your plan looks solid. Only thing I would change if I was making them was to add a chunk of your favorite smoke wood on top of your charcoal. Also, I wouldn't use breasts in the first place I always use thighs for my enchiladas and smoke them to 185F. But breast meat can be really good as long as you get the right internal temp and helps keep your figure in line:rotflmao: !!. Goood luck! Looking forward to some Q-View, love me some chicken enchiladas! :biggrin:  

Click to expand...

Pictures will have to wait until next time. I have several bags of chips and chunks. Have been randomly using them, neither one of can taste the difference between any of them...