Boneless Skinless Chicken Breast on The Bayou Classic FINISHED PRODUCT PIC

[Hawging It]

I rarely smoke chicken but the wife and grand-kids wanted some for supper tonight. Made a simple brine. 1/2 cup of sugar, 1/2 cup of table salt, heaping tablespoon of Killer Hogs rub and 2 quarts of cold water. Mixed well and let the breast soak in the in the brine for 6 hours. Took em out, patted dry then dusted 1st with Killer Hogs AP rub then dusted with Killer Hogs regular rub. Smoked with Hickory at 250 degrees until the internal was 165. They are very moist with good flavor. Still ZERO complaints with the new Bayou Classic.

 

[bobmeatsmoke]

Very nice! About how long at 250 did it take for the chicken to get to 165 degrees?

 

[flatbroke]

they sound good and the color looks nice in that picture

 

[Hawging It]

Very nice! About how long at 250 did it take for the chicken to get to 165 degrees?

They were huge. Windy as well. Took bout 2:15 min.

 

[SecondHandSmoker]

Did you notice any difference in juiciness versus non brined?

 

[Hawging It]

Did you notice any difference in juiciness versus non brined?

Oh yes. Brine is the only way to go.

 

[Hawging It]

 

[gmc2003]

Nice looking chicken breasts, great color. I prefer them over the thigh and drum.

point for sure
Chris

 

[SmokinAl]

Those are some fine looking breasts!
Love the color!
Al