first smoked chicken breasts

[john james]

I bought a masterbuilt propane/charcoal smoker, I smoked some chicken breasts for my very first time on smoking. I was real nervous but they turned out real good. now i am gonna do a 5lb chicken, how long should i let it smoke and how much chips do i use and do i add more chips as the chicken is smoken ? like I said in the beginning i am a rookie at this and need some schooling lol and should i smoke with or without water. I used vinegar instead of water on my first attempt. and also (sorry) do i need a continous smoke ?

 

[s2k9k]

Hi John! Congratulations on your first smoke!
Smoking meat isn't really about time but more about temperature and tenderness. For chicken the internal temp (IT) should be 165* in the breast and 175* in the thigh.
I keep smoke rolling as long as the meat is exposed, not foiled.
I have a vertical propane smoker also and I don't use any water, I filled my water pan with sand, it helps maintain chamber temps a lot better.

When you get a minute would you do us a favor and swing by "Roll Call" and tell us a little about yourself so we can give you a proper SMF Welcome, Thanks!

 

[dirtsailor2003]

Welcome John.

Chicken's pretty easy to do and there are some great threads here. I like to smoke mine at a higher smoker temp 325*, dry smoke chamber (nothing in the water pan) I prefer any of the fruit woods, cherry, apple, peach, pecan for chicken. You want to hit 165* IT in the breast 170* in the thigh. A full bird should take about 1 1/2  +/- 

Another good way to cook a chicken is to spatchcock it:

http://www.smokingmeatforums.com/t/133830/mini-wsm-cook-number-two-spatchcock-chicken.

Good luck and post some q-view!

 

[john james]

I sure will thanks for the info

 

[chef jimmyj]

Welcome to the wonderful world of Smoke. The boys gave some good advice so I'll throw in a couple of Recipes you may like to try. If you have never tried it before, Brine the Chicken. You will never go back to Plain Poultry again! Have Fun...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Starting Two Days out...

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

 

[john james]

thanks JJ for the info and yes they did everything is helpful to me as i said i am a rookie at this. oh by the way thats my nickname also JJ

 

[john james]

chef jimmy j do you use anything in the water pan or dry smoke

 

[chef jimmyj]

I took my Water Pan out of my MES. I have been getting pretty even temps and good results. If your smoker will go over 300*F you will get Crispy Skin on the whole bird. If not smoke to an IT of 150*F and finish in a 425-450*F Oven to crisp the skin and take the bird to the desired temp...JJ

 

[john james]

well here goes nothin the bird is in the smoker since about 330