Playing around with some Poultry

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JBCWCHS06

Smoke Blower
Original poster
Jul 30, 2022
129
108
Ended up just playing around with a little poultry this weekend with mixed results. Did some Smoked Buffalo and BBQ Chicken Legs for the UFC on Saturday Night. And really happy with those. Coated with a little baking powder and salt. Smoked at 225 for 30 minutes then coated with sauce and cooked at 400 for like 15 minutes and they were done. Good crispy skin sauce was nicely rendered got the flavor the sauce without all the mess. Did Smoked Boneless Skinless Chicken Breast today. Brined for an hour. Put a sweet rub on them and turned up the smoke on them until they looked a little cooked. Then wrapped in foil with a little butter and cooked them to 155. They were good but not as moist or tender as I expected but did forget a water pan. Overall a good weekend.
 

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The pics look good to me. An hour isn't much of a brine. If time permits let them swim for a few hours to overnight. Again they look real good. Injecting is another option.

Point for sure
Chris
 
Looks good. For me chicken breast are a hit or miss. I can never get them right.

Jim
 
The pics look good to me. An hour isn't much of a brine. If time permits let them swim for a few hours to overnight. Again they look real good. Injecting is another option.

Point for sure
Chris
Might try a couple of hours next time. I know I have done some grilled chicken breast and brined them for an hour and it was perfect. But might need more of one with a smoked breast. Now injecting it has me intrigued what do you inject with. I smoked them for a bit then wrapped in foil with butter in it but injecting them might help more
 
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