Chicken Breasts with Ribs advice?

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worm304

Meat Mopper
Original poster
Jul 12, 2016
283
177
So since I seemed to get turkey breast correct, I am going to do some chicken breasts with ribs (bone in) this weekend. (they were on sale at publix)   Brining with slaughter house on Thursday night and smoking around noon on Saturday.  I'm only going to trim off the scraps is necessary.  Also, I will loosen the skin.  The question is, should I rub the meat under the skin.  I am not going to apply rub on the skin, just some oil.  I plan on slicing these up for a get together we are headed to and I will probably be discarding the skin anyways.  Any thoughts?  Thanks!
 
I have a lot of success with chicken that i remove the skin altogether. ( the ladies of the house do not like chicken skin) if you aren't going to use just pull it and give it to the cat or something. i rub under the skin and sauce once the chicken gets around 162-163 IT and let it finish with a some sauce. then you don't worry about rubbery skin on the low and slow cook because you have no skin.

Here is a whole bird i did with no skin..

)
after it was done


Happy Smoking and good Luck!

phatbac (Aaron)
 
Looks great!!   What temp for the skinless?  I have 8 1/2 breasts so maybe I'll try pulling the skin off of a couple.  Since I don't plan on eating the skin I guess I don't care what the texture of it is.  I just assume that keeping the skin on would help keep it from drying out.  Thanks for the reply!!
 
If you keep the skin on rubbing underneath would be a good thing.  I don't know how much stuff is in the slaughterhouse brine but having garlic, onion, and pepper on the outside is never a bad thing!

I've never pulled the skin on a whole chicken but I do boneless skinless breast all the time and it doesn't dry out if I brine it.  I do a simple salt and water brine and then season with garlic, onion, and black pepper (sometimes a pinch of cayenne as well) and they are AMAZING!!!

The good thing is that chicken is inexpensive so you can experiment and if you don't get perfect results you just pull it, season some and use it for soups, salad, sandwiches, etc.  Hard to lose!
 
 
If you keep the skin on rubbing underneath would be a good thing.  I don't know how much stuff is in the slaughterhouse brine but having garlic, onion, and pepper on the outside is never a bad thing!

I've never pulled the skin on a whole chicken but I do boneless skinless breast all the time and it doesn't dry out if I brine it.  I do a simple salt and water brine and then season with garlic, onion, and black pepper (sometimes a pinch of cayenne as well) and they are AMAZING!!!

The good thing is that chicken is inexpensive so you can experiment and if you don't get perfect results you just pull it, season some and use it for soups, salad, sandwiches, etc.  Hard to lose!
Yeah, 8 half breasts were only $15.  Alright, so brine, going to put butter and rub under the skin and brush the skin with olive oil.  265 with hickory and cherry.  I'll take some pics and post when it's all said and done.  Thanks!
 
When you pull off the skin, lay some of them flat on a rack in a sheet pan and render out the rest of the fat in the oven (350) until they are ultra-crispy. Use them as a side or chips for a dip. Some salt, pepper and a touch of cayenne. Some people won't touch them and other people you have to beat off with a stick to keep them from eating the entire bunch.
 
 
When you pull off the skin, lay some of them flat on a rack in a sheet pan and render out the rest of the fat in the oven (350) until they are ultra-crispy. Use them as a side or chips for a dip. Some salt, pepper and a touch of cayenne. Some people won't touch them and other people you have to beat off with a stick to keep them from eating the entire bunch.
Very interesting!  I'll have to give that a go if there is oven space at the party.  
 
This is my go to when I smoke breasts. I brine them for 8 hours, rub them, let them dry in the fridge over night, smoke for 2 hours @ 250 and the skin comes out near perfect every time. I think the overnight drying in the fridge helps them crisp up.
 
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