New to SMF and smoking meats in general.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Jan 8, 2017
Hi all. I'm from Niagara Falls, NY. I just got a MES for Xmas and after "seasoning" it I just attempted my first smoking experiment with boneless skinless chicken breasts. I did not brine them first because i have never made a brine before. I did use a dry rub on 2 of them and the smoke seemed to take ahold of the ones that didn't have the dry rub better than the ones that did. Should i have left the dry rubbed ones in longer? any and all suggestions are welcomed as this was my first time smoking and it took me a week to figure out i wanted to smoke chicken breasts.  
Welcome to SMF!

The hard thing about boneless, skinless breasts is they tend to dry out if over cooked.

Get yourself a good thermometer so you can check the internal meat temp.

Breasts should come off the smoker at 157 & rest on the counter for 15-20 minutes.

The carryover cooking will bring them up to 165.

For the smoke flavor difference in the rubbed vs. non-rubbed. The rub was probably masking the smoke flavor.

  Good afternoon and welcome to the forum from a cloudy and windy day here in East Texas, and the best site on the web. Lots of        great people with tons of information on just about everything.

        Gary is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads