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Smoking boneless, skinless chicken breast. Crazy, you say?

post #1 of 14
Thread Starter 
First off, I am new here and just amazed with all the great info I have found thus far! It's just the tip of the iceburg, I'm sure, but I am salivating already.

Ok, to the subject at hand. Please let me know your thoughts, views, experiences on this - I have always heard that you should never smoke boneless, skinless chicken breasts because they will come out too dry. Well, I have to strongly disagree. I tried it the other day on my electric water smoker (bought at garage sale for $3.00 - sweet) and man, I could not believe how they came out! I have never had a more moist and succulent peice of chicken EVER. I'm guessing it had much to do with the water in the smoker and the marinade I used.

I put together a simple marinade of :
red wine vinigar
Old Bay seasoning
fresh garlic and ginger
black pepper

I put it all in a gallon bag with the chichen breasts (sucking the air out) and left it in the frig for about 5 hrs. Then threw it on the water smoker for about 3 hrs. or so. OH MY GOD!! amazing!

post #2 of 14
I've smoked boneless, skinless breasts before, but never for 3 hours...45-60 minutes tops!

anyway, I brined them for about 2 hours, took them out of brine and dried them off, dry rubbed em, and smoked them for about 20 minutes, flipped, mopped, smoked another 25 minutes or so & pulled em off at 165 degrees.

they were awesome!!! note, this was done on a Weber kettle grill as my smoker wasn't seasoned and ready yet...
post #3 of 14
Brisketman, sure sounds awesome.I've only done whole birds.
Post some pics will ya! PDT_Armataz_01_12.gif
Q-view is a must!

Why don't you pop over to Roll Call and get an authentic SMF welcome! Don't forget to sign up for the 5-day ecourse if you haven't already!

Welcome! Glad you're here! PDT_Armataz_01_34.gif
post #4 of 14
Welcome. Yes, I've done it before and they are good.
post #5 of 14
I have not done boneless skinless chicken breast but do boneless skinless turkey breast all the time and they are GREAT.
post #6 of 14
Thread Starter 

Wow, only 45 - 60 min? what temp do you have? Mine was steady at 225 and I worry about salmonella - thus the long cook time.
post #7 of 14
Sounds good! What kind of electric smoker did you get and what was your temp set at to cook the breasts for 3 hours?

post #8 of 14
Thread Starter 
Doc, next time I do the chick breasts, I will surely take pics and post them

Thanks for the friendly welcome! Good to be here
post #9 of 14
Thread Starter 

It's a real old Mr. Meat Smoker I got at a garage sale just the other day for 3 bucks. LOL. My temp was 225 steady.
post #10 of 14
First of all, welcome to SMF, the land of great people and awesome Q!

Smoked chicken breasts sound tasty. The secret is to brine or marinate them beforehand.
post #11 of 14
That is my favorite way to cook them!! Always moist and delicious and I have never brined them, yet, plan on trying it soon.
post #12 of 14

I noticed this post said at the end that it was done on a grill, higher temp than a smoker, maybe?

post #13 of 14

3 hrs seems very long for skinless breasts -

post #14 of 14

What temp did you set the smoker at?

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