Smoked some chicken breasts for New Years

vulcancowboy

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Original poster

May 21, 2015

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• Jan 2, 2016

• #1

They took longer than I expected, maybe I should have used 250 instead of 220?

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• vulcancowboy
• Jan 2, 2016

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• vulcancowboy
• Jan 2, 2016

 

b-one

Legendary Pitmaster

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Aug 31, 2014

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• Jan 2, 2016

• #2

How were they? I would of tried a couple with sauce to see which was better!:drool

 

vulcancowboy

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Thread starter

May 21, 2015

10

11

• Jan 2, 2016

• #3

They were good, I brined them for a few hours and they were nice & moist. What kind of sauce would you recommend? I'm still very new at this.

 

bdskelly

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• Jan 2, 2016

• #4

Bacon Birds!  Awesome ! b

 

redrocker65200

Meat Mopper

Oct 15, 2015

238

21

South San Francisco, ca

• Jan 5, 2016

• #5

vulcancowboy said:

They took longer than I expected, maybe I should have used 250 instead of 220?

image.jpeg

• vulcancowboy
• Jan 2, 2016

image.jpeg

• vulcancowboy
• Jan 2, 2016

Click to expand...

How about some details on what you used for seasoning, time and temp. Looks really tasty and i would love to give it a try. Thanks

 

kovaku

Smoke Blower

Oct 31, 2015

75

23

Northwest Louisiana

• Jan 5, 2016

• #6

Sweet Baby Rays is a great sauce if you can find it where you live. I usually smoke my chicken at a higher temp than I do my pork and beef.  I like 300* for chicken. 

 

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vulcancowboy

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May 21, 2015

10

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• Jan 5, 2016

• #7

I brined them for about 3hrs in a solution of 1/2 cup Kosher salt & 1/2 cup brown sugar.  Next time I think I'll cut the salt by 1/2.  I just used an off-the-shelf poultry seasoning from Lowe's http://www.lowes.com/pd_608910-49368-OW85185_0__?productId=50330209

Then placed the bacon over the chicken.  Smoked at around 220 (in hindsight, it should have been hotter).  Took about 4 hours to get to 165 degrees.

I'm still very much a noobie, so take that into consideration.

 

 

redrocker65200

Meat Mopper

Oct 15, 2015

238

21

South San Francisco, ca

• Jan 5, 2016

• #8

vulcancowboy said:

I brined them for about 3hrs in a solution of 1/2 cup Kosher salt & 1/2 cup brown sugar.  Next time I think I'll cut the salt by 1/2.  I just used an off-the-shelf poultry seasoning from Lowe's http://www.lowes.com/pd_608910-49368-OW85185_0__?productId=50330209

Then placed the bacon over the chicken.  Smoked at around 220 (in hindsight, it should have been hotter).  Took about 4 hours to get to 165 degrees.

I'm still very much a noobie, so take that into consideration. :biggrin:  

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Thanks. Newbie here too. I am in the san fran area and once we get thru the rain i want to get to using the smoker.

Thanks again. They look really good.

 

redrocker65200

Meat Mopper

Oct 15, 2015

238

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South San Francisco, ca

• Jan 11, 2016

• #9

What wood did you use?

 

vulcancowboy

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May 21, 2015

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• Jan 11, 2016

• #10

redrocker65200 said:

What wood did you use?

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I think it was some hickory that I bought at Lowes.  I just trimmed up an apple tree on my property and saved a bunch for smoking.  Looking forward to trying that.

 

SmokinAl

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• Jan 11, 2016

• #11

Looks delicious! I guess it's true. Everything IS better with bacon.