Smoked boneless chicken breast. Questions?

[DieselTech]

Guys & gals I want to do some boneless chicken breast on my pit boss pellet grill.

What would be my best planned attack at this?

Should I smoke at 180°f-200°F for a hour or so & then baste with bbq sauce & wrap in foil & increase temp to say 225°250°f to finish at 165°f temp?

Thanks. Any & all help appreciated.

 

[Hockeydudde]

Feed the breasts to the dogs and go buy some chicken thighs, lol.

(Kind of) Joking aside, my only tip is brine them for 24 hours. A well brined breast is pretty forgiving.

 

[DougE]

I usually just grill boneless breasts as they tend to dry out too much in the smoking process. The bone in, skin on split breasts are much better for smoking.

 

[DieselTech]

Ok thanks everybody. I got them in a brine now, soo they should get 21-22hrs of brine time.

I don't necessarily need to smoke, but would like to get some smoke flavor in them.

 

[Redicans]

Maybe a bit of both. Smoke at low temp for a bit then hit them Hot and fast till the temp you want. Just don't over smoke them. As DougE said they can dry out.

 

[DieselTech]

Maybe a bit of both. Smoke at low temp for a bit then hit them Hot and fast till the temp you want. Just don't over smoke them. As DougE said they can dry out.

I was thinking a 30minute heavy smoke @180°f then grill at 300°-350°f till it hits a IT of 165°f

I guess what do you consider HOT & Fast?

Thanks.

 

[JIMSMOKES]

I like to split/butterfly them then grill with wood fire.

 

[DieselTech]

Guess I could butterfly them, stuff them full of ham & cheese & then wrap in bacon. That sounds tasty!

 

[TNJAKE]

Bacon Wrapped Cajun Breasts

Evening fellas and non fellas.....and those who are unsure. Had to make a minor repair to my 4yr old pellet smoker today and replaced the temp probe sensor. All done and running like new so dusted some chicken breasts with Cajun seasoning and wrapped in bacon. Smoker at 225 to start After an...

www.smokingmeatforums.com

 

[TNJAKE]

A Few Cooks.......

Morning fellas and non fellas. Few cooks this week and nobody to share with lol. First off a couple 3lb each Certified Piedmontese Tomahawks I got from @tx smoker for Christmas. Rubbed up with Oakridge Bbq Black Ops Onto the smoker at 225 Once they got close to med rare. Hit them with a...

www.smokingmeatforums.com

 

[Hockeydudde]

Guess I could butterfly them, stuff them full of ham & cheese & then wrap in bacon. That sounds tasty!

That sounds like the ticket to me. I'd eat the heck out of smoked cordon Bleu!

 

[DieselTech]

Bacon Wrapped Cajun Breasts

Evening fellas and non fellas.....and those who are unsure. Had to make a minor repair to my 4yr old pellet smoker today and replaced the temp probe sensor. All done and running like new so dusted some chicken breasts with Cajun seasoning and wrapped in bacon. Smoker at 225 to start After an...

www.smokingmeatforums.com

What's kinda funny or dumb coincidence is I'm brining the chicken breast in a Cajun brine. I will read thru that thread & see what I can learn.

Thanks.

 

[DieselTech]

Bacon Wrapped Cajun Breasts

Evening fellas and non fellas.....and those who are unsure. Had to make a minor repair to my 4yr old pellet smoker today and replaced the temp probe sensor. All done and running like new so dusted some chicken breasts with Cajun seasoning and wrapped in bacon. Smoker at 225 to start After an...

www.smokingmeatforums.com

Yep that made the deciding factor real easy. This is what I am going to do. Them Breastes looked delicious

What internal temp did you take them 2?

Thanks.

 

[TNJAKE]

Yep that made the deciding factor real easy. This is what I am going to do. Them Breastes looked delicious

What internal temp did you take them 2?

Thanks.

Minimum of 165 but when bacon wrapped you can go a bit higher because of the fat

 

[Smokin Okie]

Guess I could butterfly them, stuff them full of ham & cheese & then wrap in bacon. That sounds tasty!

Malcolm Reed just posted a video doing that ...........

 

[Smokin Okie]

Malcolm did something very similar 8 years ago, only with thighs. Mrs Okie and I have done this cook many times. Which its been a while and we need to put this on the menu

 

[DieselTech]

Right or wrong they are on the smoker @225°f for a hour. Then up to 325°f for another hour or so.

We shall see how they turn out.

 

[Redicans]

Um, Yeah I'm sure they will be good!! They look Great already, Hahaha!!

 

[DieselTech]

I got to Thank TNJAKE for the bacon wrapped Cajun chicken.

I used a internet brine recipe for the 2 boneless breast & it was a touch salty.

But I took them to 167°f internal temp. Time I pulled them off & set a few minutes, they were 170°f

They were Juicy as all get out! Bacon just perfectly crispy.

Thanks. Everybody.

Chicken Cordon Bleu for sure next time to try.

 

[mike243]

If you can get some bark from a scaley bark hickory tree, try that grilling any meat, go easy with it to start it can be pretty stout lol put it on the burner if using gas in a foil pack no water needed. you will be surprised how great pork steaks are