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Pre cooking chicken breast

post #1 of 15
Thread Starter 
I am cooking for a huge party. Wondering what is the best way to keep the chicken breast from drying out after cooked. Thanks for any help
post #2 of 15
What kind of smoker are you smoking on?
How many breasts are you going to be cooking?

I like brining my chicken it helps keep it moist.
post #3 of 15

brine, smoke ,, place in the ice chest with a towel on it till ready to serve,,,,3-4 hrs holding and you can alway crisp it up at the end if you have too

post #4 of 15
Thread Starter 
Quote:
Originally Posted by hardcookin View Post

What kind of smoker are you smoking on?
How many breasts are you going to be cooking?

I like brining my chicken it helps keep it moist.

Pellet smoker over 100 pieces
post #5 of 15
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post

brine, smoke ,, place in the ice chest with a towel on it till ready to serve,,,,3-4 hrs holding and you can alway crisp it up at the end if you have too

Thanks great idea
post #6 of 15

I smoked these breast and sliced them on the bias then placed them in a chicken broth, wine and butter liquid....It's a winner trust me!

 

post #7 of 15
Thread Starter 
Hoity Toit

Would you put any kind of moisture in the bottom of ice chest
post #8 of 15
Quote:
Originally Posted by badgerbbq View Post

Hoity Toit

Would you put any kind of moisture in the bottom of ice chest

No just set a towel on the bottom of the cooler and set the chicken in and cover with towels.

100 breasts is a lot of chicken biggrin.gif How many smokes will you have to do with your smoker.

As mention above you could do pulled chicken. Check out my post from yesterday.


I would probably brine the chicken.
You could just use a simple brine. I'll tell ya what has worked great for me. and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup

Good luck with your smoke.
post #9 of 15
Thread Starter 
Quote:
Originally Posted by hardcookin View Post

No just set a towel on the bottom of the cooler and set the chicken in and cover with towels.

100 breasts is a lot of chicken biggrin.gif How many smokes will you have to do with your smoker.

As mention above you could do pulled chicken. Check out my post from yesterday.


I would probably brine the chicken.
You could just use a simple brine. I'll tell ya what has worked great for me. and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup

Good luck with your smoke.

Thanks for the help. I am gonna do a small practice run this weekend. I am not sure how smokes yet. Will figure that this weekend. Thanks again
post #10 of 15

One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.

 

If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.

 

I have several of these and they work great:

 

https://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00OXHQL3Q/ref=sr_1_1?ie=UTF8&qid=1469724571&sr=8-1&keywords=lavatool

post #11 of 15
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.

If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.

I have several of these and they work great:

https://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00OXHQL3Q/ref=sr_1_1?ie=UTF8&qid=1469724571&sr=8-1&keywords=lavatool

Thanks. I do have a couple already. I know you don't cook on time. But am I looking at about an hour or more. Just so I have some kind of time idea
post #12 of 15
Quote:
Originally Posted by badgerbbq View Post

Thanks. I do have a couple already. I know you don't cook on time. But am I looking at about an hour or more. Just so I have some kind of time idea

Depends on your pit temp. Breasts shouldn't take more than a hour. factor in an additional 30 minutes just to be safe.
post #13 of 15
Quote:
Originally Posted by FWIsmoker View Post
 

I smoked these breast and sliced them on the bias then placed them in a chicken broth, wine and butter liquid....It's a winner trust me!

 

Oh man....this looks like a real winner!!!! I would definitely go this route!!

post #14 of 15
Quote:
Originally Posted by dirtsailor2003 View Post
 

One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.

 

If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.

 

I have several of these and they work great:

 

https://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00OXHQL3Q/ref=sr_1_1?ie=UTF8&qid=1469724571&sr=8-1&keywords=lavatool

I second this.. Much easier to serve sandwiches..

My brother and I did close to 300 servings at a high school football game. Pulled pork, pulled beef and pulled chicken. Everyone was happy.

post #15 of 15
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

I smoked these breast and sliced them on the bias then placed them in a chicken broth, wine and butter liquid....It's a winner trust me!



Do you know what ratios you used for all the liquids
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