Chicken breast

[mdgirlinfl]

Finally got my chicken breasts to have the taste and texture I want. Early I had been having issues especially with texture. They kept come out chewy. They were moist and IT was between 165-170. But the texture was really off. I stopped putting any water in the pan of my MES, upped the temp just a smidgeon to 250 and went for 3 hrs without fussing with IT (a local BBQ joint deep in the Florida woods does this). Blended hickory with apple (only because I was low on apple). And viola, texture was very good. Still moist, but none of that wet chewiness. I included a pic of the chicken and my local joint that we eat at when time didn't permit me to smoke em at home.

Sent from my iPad using Tapatalk

 

[realtorterry]

I think you got it now! I smoke mine a little higher for that same reason

 

[mike5051]

Great color on that breast!  Was the skin bite through? I've smoked turkey and really enjoy when the breast slices have the layer of skin attached.  

Mike

 

[chilerelleno]

Dang that's some nice color on that breast, looks great.
Would like to see a pic of that carved, to see what the ring looks like.

Put that next to some potato salad and pass me a plate, please and thank you... Point.

 

[SmokinAl]

That's a good looking chicken breast!

I like the BBQ joint too!

We have something similar to that called "Cherry Pockets", looks almost the same.

Point!

Al

 

[mdgirlinfl]

Great color on that breast!  Was the skin bite through? I've smoked turkey and really enjoy when the breast slices have the layer of skin attached.  

Mike

I can't say. I never eat the skin [emoji]128563[/emoji]. I'm about to throw some wing sections in with a couple breasts for dinner. Our local joint finishes their smoked wings in the fryer for just a few moments, just to crisp the skin. I think we will try this.


Sent from my iPad using Tapatalk

 

[mdgirlinfl]

Thanks everyone!


Sent from my iPad using Tapatalk