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Smoking Chicken Breasts!

post #1 of 9
Thread Starter 
Hi there folks! I'm new to this forum and relatively new to smoking!
I have a new Char Griller DUO Smoker/Griller that I love to death!
It really rocks.

1. How long does it take on a general rule to smoke lets say 3 1-lb chicken breasts?

2. What, if any, brining technique / recipe /time would I use? ie: I read about using a gallon of water for a 10 lb turkey, but what if I am only smoking 3 chicken breasts, or maybe even a 5-lb whole chicken?

Thanks for any help!
post #2 of 9
Hey Qman, welcome to the site. Check out Jeff's 5 day e-course, has alot of info about smoking. I have never done chicken breasts, but someone will come along shortly and answer your question. I would imagine it would not take longer than a few hours. I have done thighs, and they were done in about 3 hours. As far as the brine, place the breasts in a container and fill it up with the brine until the breasts are covered. Brine for about an hour per pound. I always use a basic brine which consists of filtered water, kosher salt, and brown sugar.
post #3 of 9
Sorry, forgot to add the brine recipe- 1/4 cup of kosher salt, 1/4 cup packed brown sugar to 8 cups of water. If you are using a rub, add some of that to the brine as well, just go light on the salt in the rub.
post #4 of 9
I use a dry rub and smoke at 250-275 for 3-4 hours depending on the size of the breasts. Are they skin on breasts??
post #5 of 9
Sorry, wrong post.
post #6 of 9
Welcome to the forum.

When it comes to breast, I generally just grill them. My family prefers that over smoked..........but when I have smoked them in the past I bump the heat up to atleast 300.......don't remember how long, but I would say 30 to 45 minutes depending on the thickness, etc........I keep a probe in and pull them off when they hit 160 degrees. Let the temp decide when it is done, not the time.

Brining, I would probably only brine them for an hour or two.........definitely not an overnight. Just enough water to cover them, volume of water depends on what you are keeping them in, just keep the salt to water ratio the same. If you aren't sure, make a gallon, use what you need and pour the rest out.........it is just salt water after all..........well, salt, sugar, and water in your case........either way, not a great expense.

Good luck.
post #7 of 9
Thread Starter 
Yes, they have skin and a rib. Each breast is about a lb. each. Do you just recommend sticking a digital thermometer in one and when it reaches 165 its done?
post #8 of 9
Hey Q -

Downoad this temperature chart and keep it close. Some folks here hang it on the smoker! It's 6 pages long and covers almost everything.

post #9 of 9
I tried my first chicken breasts tonight.

I made a marinade of:

Blood orange vinegar
fresh ginger
Pressed garlic
olive oil and a little water

I marinated for about an hour. I wrapped in prosciutto and smoked at about 220 for 1 hour. Smoked with a mesquite/apple blend. I removed from the smoker and placed in a skillet to brown the prosciutto. They had a great flavor, but were a touch dry.

DJ - I went to the link you gave and it took me back to the home page. Am I stuck on stupid. How do I find the temperature list.

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