I am cooking for a huge party. Wondering what is the best way to keep the chicken breast from drying out after cooked. Thanks for any help
What kind of smoker are you smoking on?
How many breasts are you going to be cooking?
I like brining my chicken it helps keep it moist.
brine, smoke ,, place in the ice chest with a towel on it till ready to serve,,,,3-4 hrs holding and you can alway crisp it up at the end if you have too
Hoity Toit
Would you put any kind of moisture in the bottom of ice chest
No just set a towel on the bottom of the cooler and set the chicken in and cover with towels.
100 breasts is a lot of chicken :biggrin: How many smokes will you have to do with your smoker.
As mention above you could do pulled chicken. Check out my post from yesterday.
I would probably brine the chicken.
You could just use a simple brine. I'll tell ya what has worked great for me. and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup
Good luck with your smoke.
One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.
If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.
I have several of these and they work great:
https://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00OXHQL3Q/ref=sr_1_1?ie=UTF8&qid=1469724571&sr=8-1&keywords=lavatool
Thanks. I do have a couple already. I know you don't cook on time. But am I looking at about an hour or more. Just so I have some kind of time idea
Oh man....this looks like a real winner!!!! I would definitely go this route!!
I smoked these breast and sliced them on the bias then placed them in a chicken broth, wine and butter liquid....It's a winner trust me!
I second this.. Much easier to serve sandwiches..
One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.
If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.
I have several of these and they work great: