Chicken breast

[smokerlover]

I need some help. I'm trying a no fat, high protein diet which is basically chicken breast everyday. No cheese or any types of sugar or fats. I would like to smoke them for something different. Help please. They're boneless, skinless. What should my process be?

 

[Fueling Around]

Is your diet also low salt? Just getting a feel for your target.

First thought is heavy on the poultry seasoning. Indirect grill on a kettle with a smoke tube.

 

[smokerlover]

Is your diet also low salt? Just getting a feel for your target.

First thought is heavy on the poultry seasoning. Indirect grill on a kettle with a smoke tube.

Not low salt. Thanks.

 

[chopsaw]

I cut breast out of whole turkeys or chickens . Completely debone , tie it together and smoke it . I leave the skin on to keep the surface moist . I season under the skin , then remove it at the end .


I do Pop's brine with 1 tsp of lemon extract to the gallon . 1/2 cup salt , you could drop the sugar .
If you have skinless single breast you could tie them together , or wrap in cheese cloth and tie them . If you stack boneless breast go thick to thin with the cut sides facing each other .
This is turkey , but all the same idea . Use the technique and season for what you want .
This was done for sandwiches , but you could slice it thicker .

Boneless Turkey breast . Cured and smoked .

I do this method every now and then , but use chicken . Makes good sandwich meat . Had a whole turkey breast in the freezer , so got it thawed out . Mixed up a gallon batch of Pop's low salt brine . Cured the breast with the skin on and the bone in for 6 days . Used the Briner Jr. Drained and...

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[gmc2003]

Pound it thin, marinate in pickle juice, give it an egg wash, flour and breading treatment. Then high indirect heat on the grill. I make chicken parmesan this way. You can skip the cheese and tomato sauce and use whatever you like for a sauce. It comes out real good.

Chris

 

[gmc2003]

Here's another Chicken Cordon Bleu. Now you'd have to skip the cheese.

New England Kettle Style Chicken Cordon Bleu

Well, it's a fairly nice Saturday, and we decided to have some chicken cooked on the BBQ. We didn't really feel like wings, thighs or drummies. So we decided to go with Cordon Bleu. Here it is, hope you can tolerate the play-by-play. Started off by butterflying some chicken breasts. Then...

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