First post

[Tim Morgan]

Hello everyone
Just joined today, doing my first jerk chicken breasts on my pitboss 700. I did buttermilk brine for 12 hours. Then 6 hours marinating with jerk seasoning. Gonna smoke at 300 degrees until internal temp hits 160 degrees. Looking for a good moisture content. Last run I did was at 275 degrees and the chicken came out dry. Looking for some suggestions. Thanks

 

[Ricardo Galindo]

Don’t have a pellet pooper so I can’t help but I’m sure someone will comment.
Welcome to the forum !

 

[gmc2003]

I like to do chicken parts on high heat(at least 325*). Poultry takes on smoke rather quickly, and there isn't any fat to render out.

Chris

 

[Tim Morgan]

 

[Tim Morgan]

Went with the smoke setting for 1.5 hours with amazin tube filled with apple pellets, then raised temp to 350, internal temp got away from me and went to 190 in some spots, turned out dry and tough, flavor was good tho. Another loss with chicken breast, the battle continues!!!!!

 

[jaxgatorz]

They look great !!

 

[fivetricks]

Chicken breast is a poor meat to smoke IMHO. Super lean, not a lot of give. It's the jerkey meat of chickens.

Try something even cheaper like leg quarters or drums/thighs individually. At least there's something to work with on those cuts. Start between 300 and 350 and see how you like those.

 

[Tim Morgan]

Chicken breast is a poor meat to smoke IMHO. Super lean, not a lot of give. It's the jerkey meat of chickens.

Try something even cheaper like leg quarters or drums/thighs individually. At least there's something to work with on those cuts. Start between 300 and 350 and see how you like those.

Sounds good, thanks for the feedback

 

[pops6927]

You could use a curing brine - http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt ... I use Lo Salt for everything now instead of full strength. Will give them a hammy flavor, very tasty and will retain more moisture. Cook to 155° internal in the thickest part, no more. You can also butterfly/split them lengthwise for a quicker, more even cook, too. Just prepare the day before and soak overnight, then smoke or grill. Cured and smoked chicken and turkey is a delicacy! From whole to parts'n'pieces, it's all good!

 

[HalfSmoked]

Welcome to the forum glad to have you on board. Don't do many chicken breast so not much help to you there.

Warren

 

[HalfSmoked]

Tim Morgan Thanks for the like it is greatly appreciated.

Warren

 

[gary s]

Good Morning and Welcome from a Sunny and Cold East Texas

Gary

 

[weedeater]

Welcome to SMF from NW Georgia. You have come to a happy place!

Weedeater