So I have to preface this topic by saying that I have recently (in the last several months) lost about 35 lbs. Oddly enough, this is what got me back in to BBQ. I found the best way to lose weight was to drop sugar and flour, and add a lot of protien. I found that Chicken was about the healthiest protien I could find, but I got sick baked chicken really quick. So, I started smoking it everyweek and I really enjoyed that extra flavor. I know go through about 6-12 pounds of chicken a week.
So after the last couple of pork shoulders (which hasn't helped the weight loss any) I got to wondering if I could do the same process with the chicken breasts. I very much like the systematic approach to smoking a pork shoulder: smoke until it hits "X" temp, then wrap and cook until it hits "Y" temp. Obviously I know that in this case, "Y" is about 165-170, but I'm wondering about the "X" temp. Once it hits this temp, I want to douse with some kind of juice (probably apple) and individually wrap each breast in foil and cook to temp.
Now I know that obviously this meat doesn't have the fat that a shoulder has, but I'm thinking that the foiling process will help it fall apart, which is what I'm after.
Any takers?
So after the last couple of pork shoulders (which hasn't helped the weight loss any) I got to wondering if I could do the same process with the chicken breasts. I very much like the systematic approach to smoking a pork shoulder: smoke until it hits "X" temp, then wrap and cook until it hits "Y" temp. Obviously I know that in this case, "Y" is about 165-170, but I'm wondering about the "X" temp. Once it hits this temp, I want to douse with some kind of juice (probably apple) and individually wrap each breast in foil and cook to temp.
Now I know that obviously this meat doesn't have the fat that a shoulder has, but I'm thinking that the foiling process will help it fall apart, which is what I'm after.
Any takers?