Back in the pre-Tracy era I used to grill chicken somewhat regularly. I didn't start smoking meat until after she and I got married. She's allergic to chicken and cannot eat it, therefore it's not on our regular menu rotation. She left yesterday morning to go out of town for a few days on a business trip. Her taillights hadn't even made it around the curve before I was headed to the store to get some breasts. Got a pack with two large breasts.
Seasoned them with some off-the-shelf poultry seasoning and a dose of black pepper and injected with Cajun Injector Turkey Gold
Set the Rec Tec at 225 to get a few hours of smoke on them while I went to my little pub
Three hours of smoke later, it's time to turn up the heat
All done. The IT got away from me by a couple degrees but pulled at 167. Gorgeous crusty skin. I'm happy thus far
Dinner plated with chicken, homemade 3-cheese mac & cheese, and fresh steamed spinach garnished with grated Parmesan
Although I've never smoked chicken before I've read enough here that I should be able to pull this off without a hitch, and I did. The skin was perfectly crispy and the juiciness was off the charts, and the flavor was outstanding!! I kid you not, when I stuck the fork into the breast the juice squirted me in the eye. It was deliciously dripping pure chicken goodness and I was thrilled. This breast was well over a pound and there was nothing left but a bone when I finished. I have the 2nd one in the fridge and need to figure out what to do with it today. I'm kinda wanting to do some scallops as posted by our friend Bearcarver so maybe shred some of the chicken, toss it into a cheesy rice and broccoli mix, and grill some scallops. It's weird and unconventional but it may be good. I'm sure I'll think of something though. I still have 2 nights of bachelorhood so time is on my side for a couple of good meals that are beyond me when Tracy is here.
This was really good!!
Robert
Seasoned them with some off-the-shelf poultry seasoning and a dose of black pepper and injected with Cajun Injector Turkey Gold
Set the Rec Tec at 225 to get a few hours of smoke on them while I went to my little pub
Three hours of smoke later, it's time to turn up the heat
All done. The IT got away from me by a couple degrees but pulled at 167. Gorgeous crusty skin. I'm happy thus far
Dinner plated with chicken, homemade 3-cheese mac & cheese, and fresh steamed spinach garnished with grated Parmesan
Although I've never smoked chicken before I've read enough here that I should be able to pull this off without a hitch, and I did. The skin was perfectly crispy and the juiciness was off the charts, and the flavor was outstanding!! I kid you not, when I stuck the fork into the breast the juice squirted me in the eye. It was deliciously dripping pure chicken goodness and I was thrilled. This breast was well over a pound and there was nothing left but a bone when I finished. I have the 2nd one in the fridge and need to figure out what to do with it today. I'm kinda wanting to do some scallops as posted by our friend Bearcarver so maybe shred some of the chicken, toss it into a cheesy rice and broccoli mix, and grill some scallops. It's weird and unconventional but it may be good. I'm sure I'll think of something though. I still have 2 nights of bachelorhood so time is on my side for a couple of good meals that are beyond me when Tracy is here.
This was really good!!
Robert