Hello all,
The first time I smoked a chicken, I was glad to have been able to do it, but frankly I was unsure about the results. It seemed like I had over-smoked, and the flavor was a bit intense for the meat (perhaps especially having used hickory). After enjoying the dark meat, I was left with the chicken breast, and I figured why not make chicken salad. Well I'll tell you that chicken went from being my least favorite food on the smoker to one of my favorites. I tried again today and was not disappointed.
Three large boneless and skinless chicken breasts were dry-brined with salt about an hour prior to putting in my Brinkmann. The chicken was placed in a foil tray, and temp hovered around 250-275 F. Apple wood chips were regularly replaced in my smoker box. The chicken was removed at an internal temp of 166 F.
I chopped up a half a white onion, one whole Gala apple, two celery stalks, and a handful of walnut pieces. After cooling the chicken for a bit, it was cubed and allowed to cool further. The chicken drippings were also added. Once everything was cool, the ingredients were combined with two heaping "tablespoons" of real mayo with about an equal part of nonfat yogurt. Salt, coarsely ground pepper, and paprika were added to taste. Last time I think I used dry dates instead of apple.
After ribs, this is probably one of my favorite things to come from my smoker. Perhaps, the only question I have is: do you flip or baste the chicken while it's smoking to keep one side from getting dry? Maybe skin-on chicken breast would have been better. Let me know your thoughts ...
Thanks,
David
The first time I smoked a chicken, I was glad to have been able to do it, but frankly I was unsure about the results. It seemed like I had over-smoked, and the flavor was a bit intense for the meat (perhaps especially having used hickory). After enjoying the dark meat, I was left with the chicken breast, and I figured why not make chicken salad. Well I'll tell you that chicken went from being my least favorite food on the smoker to one of my favorites. I tried again today and was not disappointed.
Three large boneless and skinless chicken breasts were dry-brined with salt about an hour prior to putting in my Brinkmann. The chicken was placed in a foil tray, and temp hovered around 250-275 F. Apple wood chips were regularly replaced in my smoker box. The chicken was removed at an internal temp of 166 F.
I chopped up a half a white onion, one whole Gala apple, two celery stalks, and a handful of walnut pieces. After cooling the chicken for a bit, it was cubed and allowed to cool further. The chicken drippings were also added. Once everything was cool, the ingredients were combined with two heaping "tablespoons" of real mayo with about an equal part of nonfat yogurt. Salt, coarsely ground pepper, and paprika were added to taste. Last time I think I used dry dates instead of apple.
After ribs, this is probably one of my favorite things to come from my smoker. Perhaps, the only question I have is: do you flip or baste the chicken while it's smoking to keep one side from getting dry? Maybe skin-on chicken breast would have been better. Let me know your thoughts ...
Thanks,
David
