or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked Boneless Chicken Breast
New Posts  All Forums:Forum Nav:

Smoked Boneless Chicken Breast

post #1 of 5
Thread Starter 
My husband and I just tried to smoke for the first time. I'm not sure what we did wrong. We smoked boneless, skinless, chicken breasts wrapped in bacon. It only took about 2 hours dor the internal temperature to reach 165, however, the bacon isn't fully cooked?? Any advice?
post #2 of 5
Quote:
Originally Posted by posey View Post

My husband and I just tried to smoke for the first time. I'm not sure what we did wrong. We smoked boneless, skinless, chicken breasts wrapped in bacon. It only took about 2 hours dor the internal temperature to reach 165, however, the bacon isn't fully cooked?? Any advice?


You're smoking at a lower temp and that will not allow the bacon to crisp up.  Once the bird hits 165 you can always toss it on a hot grill for a few minutes to crisp the bacon.  No shame in doing that! B

post #3 of 5
Thread Starter 
Sounds like a great idea! Thank you!!
post #4 of 5
:
Quote:
Originally Posted by BDSkelly View Post


You're smoking at a lower temp and that will not allow the bacon to crisp up.  Once the bird hits 165 you can always toss it on a hot grill for a few minutes to crisp the bacon.  No shame in doing that! B
yeahthat.gif
If I do chicken or bacon wrapped anything at low temp I fire up Webber kettle to crisp. Sometimes my better half prefers cast iron skillet on stove with butter instead. Tell us how it tasted!
post #5 of 5

We pull ours off the smoker at about 158-160 IT.

 

Then finish on a hot grill.

 

Al

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked Boneless Chicken Breast