Skinless Chicken Breasts for the Smoker...

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fleetline51

Fire Starter
Original poster
Dec 18, 2015
34
25
North East new Jersey
Afternoon, Folks!

Goin' through the Back of the freezer today and came across a bag full of skinless chicken

breasts (8 of 'em) and would like to smoke 'em for pulled chicken.

Figured I would brine 'em then smoke 'em, then let 'em  rest a bit before  pulling.

I'm concerned somewhat about them drying out in the smoker. I will be using a water pan directly under the grates. I will not be using any Bacon or other type of "Basting" cover.

Any suggestions on this issue? 
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Muchas Gracias! 
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Best Regards,

Tony 
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Unlike Pork or Beef, Chix Breast has very little collagen and virtually no fat, except on the edges. So forget taking it to an IT of 205. Smoke to 150-155, rest until cool enough to handle and use your fingers to Pull it, working from the sides. The meat will shred, with a bit of effort, and remain tender and juicy. You can briefly reheat but a better method is to heat your Sauce and combine...JJ
 
 
Unlike Pork or Beef, Chix Breast has very little collagen and virtually no fat, except on the edges. So forget taking it to an IT of 205. Smoke to 150-155, rest until cool enough to handle and use your fingers to Pull it, working from the sides. The meat will shred, with a bit of effort, and remain tender and juicy. You can briefly reheat but a better method is to heat your Sauce and combine...JJ
Thank You Chef JimmyJ!

I Never  take chicken past 160F. I have smoked chicken Breasts, Thighs, Quarters, Whole Chickens, etc., etc. 
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Pulling and packing them is my routine.

Just wanted to know what others here thought about skinless breasts in the smoker. 
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Best Regards,

Tony 
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Thank You Chef JimmyJ!

I Never  take chicken past 160F. I have smoked chicken Breasts, Thighs, Quarters, Whole Chickens, etc., etc. 
icon14.gif


Pulling and packing them is my routine.

Just wanted to know what others here thought about skinless breasts in the smoker. 
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Best Regards,

Tony 
Beer.gif
Heed the 150-155 IT. With no skin or bone protection, the breast will be starting to get dry at 165 and will be worse reheated, dry and stringy...JJ
 
In regards to whole chickens I have done in the past, I have found my family doesn't like the skin that comes out of the smoker, no matter how crispy or soft or whatever.  The brine is what makes the chicken in my opinion.  That said, I have tried whole chickens and removed the skin with all other specs remaining the same.  What I have found is for whatever reason, the skinless dries out.  The skinless doesn't hold the same.  Weird I know.  Still delicious just not the same awesomeness.  (Note my family was very disappointed - lol)
 
 
Heed the 150-155 IT. With no skin or bone protection, the breast will be starting to get dry at 165 and will be worse reheated, dry and stringy...JJ
Yup...Roger That Chef JimmyJ! 

Of Course, No Offense Intended Here, Brother! 

As I had Indicated Previously, I never take chicken (IT) Past 160F.

The Whole Purpose of This Post Was to Get Others' Thoughts on Smoking Skinless Chicken Breasts...Thank You Much For Your Valued Input!
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Best Regards,

Tony 
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No offense at all. I caught  the 160 but carryover can run the temp up 5-10°F so l figured being skinless l would reiterate...JJ
 
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