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Need time & temp to smoke BS chik brst

post #1 of 12
Thread Starter 
I have 3lb of boneless skinless chicken breast that I am going to leave over night in a brine/maranade, but I am not sure what temp or how long to cook them.
post #2 of 12
I've not done any boneless breast chix because I think they dry out too quickly, but I'd start at 250* et go from there!! I can't think it would take a long time since the boneless breasts usually arent very big. Just mho...
post #3 of 12
I cooked two boneless chicken breast last week. Temps were between 275-300 until the internal temp was 165. They were tender and juicy.

Matter of fact, cooking that tonight on the grill.
post #4 of 12
Might consider wrapping them in bacon to help prevent them from drying out. Bacon can be tossed once they are done.
post #5 of 12
Toss out bacon??? NEVER!!!!

I'm doing ~4# of these tomorrow. I have a brine mixed up, but I've read that breasts should only sit in it for an hour.

I'll also be wrapping them in bacon. Should I rub/season them first?

The high temp makes sense. Guess I'll max out the MES with some water in the pan, and it shouldn't take very long.
post #6 of 12
Thread Starter 
Man I really need to get this smoker fixed. I can't keep a good heat on it more than an hour, and the firebox was red fricking hot, well the side door, and the charcoal grill rack. Would anyone happen to be able to tell me how thick the metal has to be for the baffle and heat plates? I was thinking of cutting some metal out of an old washer, dryer or stove, or would that be too thin? Also where, and what would be the easiest thing to use and find to seal off between the firebox and the base of the smoker? Every time it heats up they warp apart from each other making a noticable gap.
I did however mange to pull of my very first fattie, finally, and got that chicken breast done too. I had to finish up in the oven, but it came out great. I got a few pictures too.

Sorry the pictures are perfect.
post #7 of 12
Well the chicken looks great if I shake my head from side to side really fast. Now you have done some chicken and a fattie in for good luck. Bravo you did a great job on all of it.
post #8 of 12
Thread Starter 
I was really happy with the way it turned out, and it tasted so good. I actually thought it was kind of fun making the fattie, though if anyone might have some tips for keeping the bacon on at the ends I would love any input. I had one slice come off from the ends. I was really suprized how easy it was to make, I guess that weaved bacon just makes it look difficult. lol I was a little worrid that the chicken might taste salty or something, because I forgot it, and it set in the brine for two whole days. Oops
Thank you for evryones' help and input on here too.
post #9 of 12
OMG!!!! ROTFLMBO!!!!!!!!

For the fattie, you could try toothpicks. But, this is what I do & it helps me A LOT!! I roll out the sausage in the ziploc bag, then throw in the freezer for about 5 - 10 minutes. While that is in the freezer, I make my bacon weave & toss that in the freezer as well. (Warm pork is hard to roll & keep together. ) After the roll, back in the freezer for about 15 minutes, then onto the smoker. I hope this helps for the next one. So do another one & try that to see if it works for ya. Or, get that box of toothpicks out & poke it. It is okay to smoke the fattie with the picks in.
post #10 of 12
Thread Starter 
The problem really wasn't with preparing it, it was while it was cooking. Most of the verticle ends on one side curled back when it cooked, and the last horizontal slice pretty much fell off. In the end the wasn't anything left though, it almost seemed like it evaporated off the plates I served them on. lol
post #11 of 12
You know, in your qview, it looks like you have foil underneath your chicken. Is that true or was it just lining your chamber? As for my fatties, I smoke em up to 165 - 168 then pull them. I try to keep the temp up at 250. Post a pic of your SFB if you can as well. That might tell us more. Also, for a baffle, there is a guy here that turns over his charcoal thingy at the bottom. Don't remember what it is called. But he uses it as a baffle on the highest rung in the chamber. (God I hope I am making sense here.) Also, were you using lump or charcoal??
post #12 of 12
Thread Starter 
The foil is just lining the bottome of the chamber. The charcoal rack? You know I did forget to raise that back up. I lowered it to do hamburgers and hotdogs a couple nights ago. Wouldn't that work more like the tuning plate?
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