My first and second cook on a new smoker.

[Carvendive]

Well, the first use of my new RecTec smoker was a disaster!

We're both dieting so I decided to try boneless skinless chicken breast. I brined 1 - 11 oz breast for 4 hrs in;
16 oz water
1/8 cup apple cider vinegar
1-1/2 Tbls Kosher salt
2 tsp brown sugar
pepper

Next I coated it lightly with spices, inserted the probe and put it in a preheated (325) smoker. When the IT reached 145 I coated (the top only) with some Baby Ray's and let it continue on up to 157 where I pulled it.

It was overdone (but still edible) and WAY TOO salty. My wife was Soooo P.O'ed. Later I learned I should brine chicken breast for ONLY 30-60 minutes!

I should have known I had a problem when I sauced it. Just after saucing, the temp on the IT probe dropped. By the time it finally made it to 157 the chicken had been in for 65 minutes. It was windy and cold and I thought it was affecting the temp somehow but now I think the probe was close enough to the surface that it was picking up the cooling effect of the sauce.

So, chicken again tonight (did I mention that I'm a masiquest). This time NO brine, 350 grill temp and I didn't sauce. I also used the searing plates. I used the IT probe and removed at 157. Again, the chicken was pounded to 3/4" and was covered with spices. This time it reached 157° in 8min 30sec. It was done, tender, moist and tasty. AND my wife was very pleased with her piece! The second piece could have been cooked for another minute. Next time I'll pull at 160. Tonight was a SUCCESS!!! I guess that I'll keep the RecTec!

 

[sandyut]

boneless skinless breasts tend to dry out pretty easy. boneless skinless thighs are much more forgiving. try these babies next time: https://www.smoking-meat.com/april-9-2015-smoked-bacon-wrapped-chicken-skewers killer good, easy and forgiving - everyone thats had mine asks for them constantly. the same site will have other recipies for brining and such. same owner as this forum ;) [thanks Jeff!!]

 

[texomakid]

I just cooked 6 thighs (with skin) in a yoder 640 set on 350 and all I did was cover the thighs with Meat Church Gospel rub and put them on the upper rack. I flipped them after 1/2 hour and it was apparent they were cooking fast. about 20 minutes after I flipped them they were done. 170 to 200. They were awesome! I have brined in the past but typically only a whole chicken and yes it doesn't take long to brine the bird. I've also found using my rotisserie was a great way to cook a bird without brining?

 

[6GRILLZNTN]

Dieting, and belonging to this forum? Good luck with that! All joking aside, I've given up on grilling boneless, skinless breast. The amount of prep to get them right isn't worth it for me. Like others have said, thighs are more forgiving, and just plain taste better in my opinion.

 

[SmokinVOLfan]

Congrats on the new rig!

I grill chicken breasts all the time with great results. Marinate in Italian dressing, dales, worchestershire, and garlic pepper. Baste while its cooking. Always moist and juicy.

 

[Carvendive]

Thanks!!
Sandyut,
I'd love to give them a try (and hopefully one day I can) but for now I still need to drop another 50# (I'm down 55# since Jan 1). I'm doing the smoke thing as a way to add flavor to my food that propane was unable to deliver. I'll do ribs and brisket but only a few times a year for now.
One of the major concerns I had was grilling on a smoker. That's why I also got the Grill Grates for my smoker. For now I have to grill but in the future I want to smoke from time to time. Plus, having a bit of smoke flavor on my grilled foods is a bonus.
Tonight is Cod night on the RecTec!

 

[SmokinVOLfan]

Thanks!!
Sandyut,
I'd love to give them a try (and hopefully one day I can) but for now I still need to drop another 50# (I'm down 55# since Jan 1). I'm doing the smoke thing as a way to add flavor to my food that propane was unable to deliver. I'll do ribs and brisket but only a few times a year for now.
One of the major concerns I had was grilling on a smoker. That's why I also got the Grill Grates for my smoker. For now I have to grill but in the future I want to smoke from time to time. Plus, having a bit of smoke flavor on my grilled foods is a bonus.
Tonight is Cod night on the RecTec!

You can do all kinds of healthy things on the smoker! Smoke fish like you are doing tonight. Last weekend I smoked a ton of veggies and made salsa out of it. Not sure if you can have red meats but reversed seared steaks/roasts turn out great. Do a search I think you would be surprised!

 

[BC Buck]

With many commercial brins you are told to rinse after pulling out of the solution.