Chicken breast

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mdgirlinfl

Meat Mopper
Original poster
Oct 14, 2016
223
39
Gulf Cove, FL
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Finally got my chicken breasts to have the taste and texture I want. Early I had been having issues especially with texture. They kept come out chewy. They were moist and IT was between 165-170. But the texture was really off. I stopped putting any water in the pan of my MES, upped the temp just a smidgeon to 250 and went for 3 hrs without fussing with IT (a local BBQ joint deep in the Florida woods does this). Blended hickory with apple (only because I was low on apple). And viola, texture was very good. Still moist, but none of that wet chewiness. I included a pic of the chicken and my local joint that we eat at when time didn't permit me to smoke em at home.

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Great color on that breast!  Was the skin bite through? I've smoked turkey and really enjoy when the breast slices have the layer of skin attached.  
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Mike
 
Dang that's some nice color on that breast, looks great.
Would like to see a pic of that carved, to see what the ring looks like.

Put that next to some potato salad and pass me a plate, please and thank you... Point.
 
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That's a good looking chicken breast!

I like the BBQ joint too!

We have something similar to that called "Cherry Pockets", looks almost the same.

Point!

Al
 
Great color on that breast!  Was the skin bite through? I've smoked turkey and really enjoy when the breast slices have the layer of skin attached.  
points1.png




Mike

I can't say. I never eat the skin [emoji]128563[/emoji]. I'm about to throw some wing sections in with a couple breasts for dinner. Our local joint finishes their smoked wings in the fryer for just a few moments, just to crisp the skin. I think we will try this.


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