rookie smoker

[Andertoad]

Would like to smoke some boneless chicken breast this weekend and wondered what would be an ideal temp to remove from smoker? I really want to guard against ending up with dried out chicken. Any suggestions?

 

[normanaj]

Boneless breasts are easy to dry out especially if skinless.

I like to get them to a temp between 155-160 and then let them rest wrapped in foil.By the time you're ready to serve they'll be fully done without being dried out.

 

[AmericanSmoker30]

A brine before you smoke will help keep the meat moist as compared to just throwing them on the smoker. I did some yesterday. I pulled one off at 165 and it was a bit dry. Pulled the others off at 160 and let the juices settle for a few minutes and they were much better. Still well done but definitely juicier. Good Luck!!

 

[schlotz]

Yes, consider brining them for about 4 hours. 1/4 cup kosher salt & 3 cups of water, then whatever you might like such as sugar, peppercorns, garlic, rosemary or simply just water and salt.