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Boneless Skinless Chicken Breasts

post #1 of 12
Thread Starter 
I am going to smoke some Chicken breasts, with some fatties of course. The breast are only half to three quarter inches thick. I was planning to have the smoker at around 250 and i am going to have the chicken in for about 2 and half hours or less. Anybody have advice for me on this one. Will i dry the breast out if they are in too long and if so how long is too long? Should I spread them with olive oil or butter to help them from drying out? Thanks Kevin
post #2 of 12
You may want to brine them.
post #3 of 12
Thread Starter 
They are Brining right now
post #4 of 12
i have done some boneless skinless chicken breasts before. all i did was make a mop of worcestershire sauce, cayenne pepper, black pepper, garlic powder, cinnamon, and some brisket juice. i smoked them at 225°, smoking them for 2.5 hours- flipping half way through. i mopped them every 30 minutes or so. they came out good. i didn't brine them first, and they were not dry.
post #5 of 12
Why don't you smoke some skin on breasts and just send me the smoky skin?icon_rolleyes.gificon_redface.gif

A little oil either in the baste or rubbed in before the smoke would probably be good for flavor and texture as well as to help keep them moist. I know Chris knows what he's doing, but I can't imagine that a 1/2" thick piece of yardbird would take 2 1/2 hrs to cook, but then, I'm bad about not cooking clux any longer than absolutely necessary.

Tim
post #6 of 12
Dang ease up there a little Chris. You are about to let the cat out of the bag. If you replace the brisket juice with lemon juice and a couple of dashes of poultry seasonong and you have got my super guarded, extremely secretive fajita marinade & you know I wouldn't give that out to anyone.
post #7 of 12

countryclassic

I scored very high with my boneless, skinless chicken breasts at the last bbq cook-off of the year here last December. All I did to keep them from drying out was to make a slit with a thin-bladed knife (like a boning knife) into the thick end of the breast about as deep as I could without coming out the other end and then stuffing butter into the cavity. About a standard pat and a half to each piece. Cold butter is best. Can't tell you the rub or finishing sauce (you understand), but the butter did the trick.
post #8 of 12
I'm no expert, but that sounds like a long time to cook chicken breasts. icon_eek.gif Do you use a meat thermometer?

Anything past 165 degrees is too long. Chicken breasts, especially, will be really dry if you overcook them. Cook them just until done, and not a single degree further. cool.gif
post #9 of 12
That's not a bad idea. You could even use a flavored butter.
post #10 of 12

That sounds good.  Never thought about sliding butter into the breast.  I love this site for tips like this.  Thanks.
 

Quote:
Originally Posted by countryclassic View Post

I scored very high with my boneless, skinless chicken breasts at the last bbq cook-off of the year here last December. All I did to keep them from drying out was to make a slit with a thin-bladed knife (like a boning knife) into the thick end of the breast about as deep as I could without coming out the other end and then stuffing butter into the cavity. About a standard pat and a half to each piece. Cold butter is best. Can't tell you the rub or finishing sauce (you understand), but the butter did the trick.


 

post #11 of 12

As usual, all great suggestions, BUT, there is only 1 great way to do boneless, skinless chicken breasts. After you take them out of the brine and they have been rinsed, cut a pocket in the thick side and insert you favorite cheese, then wrap them in bacon (bacon makes everything taste better) and dust them with your favorite rub. Should only take 90 minutes at 250, but make sure the internal is 165. Put them on a high heat grill (indirect) to crisp up the bacon. This method will put your chicken in hog heaven.

post #12 of 12

So the wife showed up with boneless skinless today and asked that i grill them. Well i've converted the Chargrill to a smoker so it's smoking time. Based on time i didn't have time to brine them before cooking she's use to me just slapping stuff on the grill but those days are over since i found SMF. So 30 minutes in i found this thread and cut them open and shoved a slab of butter in them and decided to take the drippings from smoking a few whole chickens the other day and mix them with EVOO and use as a baste about an hour in when they were 145 degrees internal. hopefully things turn out ok (fingers crossed)

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