Smoked chicken breast temp.

[Carrier2027]

Hi everyone. I have smoked meats for a long time. Also came from a family who smoked meats all their lives.

Still I struggle to get my chicken breasts to 165 on my pit Boss pellet smoker. I'm the type that worries a lot over chicken but we love it. Last thing I want is my 5 year old getting sick. Typically I smoke them for around 3 hours but as I said they never get to 165. Around 157 is the max using an instant read or my meater thermometer. If I leave them longer they get dried out. That being said I have done the opposite, and pulled them after about 20 mins sitting at 157 and one was pink inside and I tossed it.

Most of the time I probably over do them and they are still delicious to everyone but I figured I would ask opinions to figure it out and master it. Thanks for any help.

 

[BigW.]

Do you have a trusted thermometer to check pit temp? I assume you are smoking boneless chicken breasts? I think PIt Boss is running way cooler than you think.

 

[JIMSMOKES]

Skin on with bones or boneless skinless? When I smoke with skin and bones I cook them at 325 or above grate temp. I set my pit boss to whatever it takes to get that.

 

[Winterrider]

Yep, verified digital So know what pit temp is. Try brining your chicken for at least 4 hrs ( overnight better ), helps retain the moisture.

 

[smokerjim]

Did you ever try brining them for an hour or two before you smoke them

 

[smokerjim]

Yep, verified digital So know what pit temp is. Try brining your chicken for at least 4 hrs ( overnight better ), helps retain the moisture.

Sorry winter we must of posted at the same time.

 

[Chasdev]

Simple, cook them hot and fast.
You will still get smoke flavor but it takes less time and the meat will be tender and delish.

 

[zwiller]

+2 brining, no other way for bird. IMO you need longer than a few hours. Hot and fast all the way too, think wood fired grilled not smoked chicken. This a while bird parted, dry rubbed a few days, 325F smoker, like an hour. Wings didn't last 2m once I took it into the house.

 

[jcam222]

What temp are you smoking at? I am struggling to comprehend how it's not up to temp in 2-3 hours. 165F is the instant kill temp but keep in mind that if the chicken is at 150F or above for 3 minutes it's safe to eat. Chicken Safe
Temperature Time to achieve bacterial death (in lean white meat chicken)
150°F (65.6°C) 3 minutes
151°F (66.1°C) 2.2 minutes
152°F (66.7°C) 1.7 minutes
153°F (67.2°C) 1.3 minutes

 

[Carrier2027]

What temp are you smoking at? I am struggling to comprehend how it's not up to temp in 2-3 hours. 165F is the instant kill temp but keep in mind that if the chicken is at 150F or above for 3 minutes it's safe to eat. Chicken Safe
Temperature Time to achieve bacterial death (in lean white meat chicken)
150°F (65.6°C) 3 minutes
151°F (66.1°C) 2.2 minutes
152°F (66.7°C) 1.7 minutes
153°F (67.2°C) 1.3 minutes

Yep I have read all that as well, that's why I was willing to take it off at 157 after the 20 mins. It's almost like it's stalling but never comes out of it. Again only with chicken breasts. So if I hit 157 and let it go for an extra half hour, you would pull it? Especially if the outside is looking pretty tough?

 

[jcam222]

Yep I have read all that as well, that's why I was willing to take it off at 157 after the 20 mins. It's almost like it's stalling but never comes out of it. Again only with chicken breasts. So if I hit 157 and let it go for an extra half hour, you would pull it? Especially if the outside is looking pretty tough?

If it hits 157 you can take it off safely within a county le minutes max imo. Looking at the chart it's only got to be 153 for 1.3 minutes not 20. I'm still confused how it's taking that long to reach those temps though.

 

[thirdeye]

165F is the instant kill temp but keep in mind that if the chicken is at 150F or above for 3 minutes it's safe to eat.

Bingo. Scientifically, a combination of 'cook and hold' works great clear down to 148° with a 5-minute hold. For me 150° is not quite the right texture for breasts, but 153° or 154° is, and the 'hold temp' for that internal temp is about 1.5 minutes.... and very easy to comply with.

This article explains the process and safety factors.

Chicken Internal Temps: Everything You Need To Know

Everyone loves chicken, but people almost always cook it wrong! Learn the thermal principles and tips you need to cook juicy, tasty chicken every time.

blog.thermoworks.com

 

[WhoaNelly]

I used to wet brine now I skip it. Slather your breast, pieces or whole chicken with any REAL mayo mixed with your rub of choice. You will never taste the mayo and the fat in the Mayo will keep your chicken loaded with juices . Take it to 165 if you want or 160 and foil tent rest and let it continue to carry over cook on the counter. . It’s like yellow mustard on pork as far as taste. Try keeping the skin on and work the Mayo rub under the skin and directly on the meat. If the skin separates completely then butcher twine it back on before you smoke. For an even better chicken, cook one on a beer can stand with beer or broth in it and slathered in mayonnaise with rub. Bring an entire roll of paper towels to the table from all the juice on the chins