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kings

Newbie
Original poster
Jan 8, 2017
5
16
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.

Al
 
texas.gif
  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
 
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