Just Some Smoked Cured Chicken Breast

[BrianGSDTexoma]

I really like curing chicken and turkey. Put couple split breast in Pop's low salt for a week. Just dropped the breast in frozen. Rinsed and soaked in water for one hour than let dry for about 6 hours in fridge. Set recteq to 225. Had some problem with high temps for some reason. Was running around 260 - 270 a lot of the time. Took each breast to 160. This chicken is so moist and nice smoke flavor. If you not tried curing poultry need to give it a shot.

 

[sandyut]

That looks great! I loved brined poultry.

If its hot out and the Rec Teq starts to run hot, you can adjust the minimum feed rate lower. I had to do this in SLC when it was scorching hot outside and the smoker was in the sun.

 

[BrianGSDTexoma]

That looks great! I loved brined poultry.

If its hot out and the Rec Teq starts to run hot, you can adjust the minimum feed rate lower. I had to do this in SLC when it was scorching hot outside and the smoker was in the sun.

Thanks David. I had just cleaned it. I did turn feed rate down to 3% during cook yesterday. I took it back apart today. Found nothing wrong. I put back together and put a probe mounted to the Rectec probe and coupe probes in the middle of grate. Was right on. I ordered a new probe yesterday thinking maybe probe going bad.

 

[SmokinEdge]

Nice cook Brian. Nice yard bird.

 

[Steve H]

Looks great Brian! Yup, bird this way is tasty for sure!

 

[JLinza]

Looks great, Brian.

 

[jcam222]

Definitely going to try some of these as I now eat chicken almost daily. I'd imagine they cure in a day or two don't they?

 

[TimboBBQ!]

I really like curing chicken and turkey. Put couple split breast in Pop's low salt for a week. Just dropped the breast in frozen. Rinsed and soaked in water for one hour than let dry for about 6 hours in fridge. Set recteq to 225. Had some problem with high temps for some reason. Was running around 260 - 270 a lot of the time. Took each breast to 160. This chicken is so moist and nice smoke flavor. If you not tried curing poultry need to give it a shot.

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Looks awesome!

 

[in. pred]

agree 100%

 

[BrianGSDTexoma]

Definitely going to try some of these as I now eat chicken almost daily. I'd imagine they cure in a day or two don't they?

Not sure. That just how long it took me to get to it. Eric, SmokinEdge probably knows.

 

[SmokinEdge]

Not sure. That just how long it took me to get to it. Eric, SmokinEdge probably knows.

Poultry cures faster than red meats, it much closer to fish. So if you want to use a cover brine like Pop’s then chicken pieces anywhere from 24 to 36 hours works. Whole chicken around 3-5 days and turkey just a smidge longer. It is subjective and some folks run longer times, but with poultry you can end up with soft or more mushy texture if left to long. So time in brine is really a personal experience.

 

[Jim_C]

Great looking chicken and turkey breasts.

I just put four turkey legs in pop's this afternoon. Next time I'm at the store I'll pick up a turkey breast and give it a try.