Smoking boneless, skinless chicken breast. Crazy, you say?

Discussion in 'Poultry' started by brisketman, Aug 6, 2007.

  1. brisketman

    brisketman Newbie

    First off, I am new here and just amazed with all the great info I have found thus far! It's just the tip of the iceburg, I'm sure, but I am salivating already.

    Ok, to the subject at hand. Please let me know your thoughts, views, experiences on this - I have always heard that you should never smoke boneless, skinless chicken breasts because they will come out too dry. Well, I have to strongly disagree. I tried it the other day on my electric water smoker (bought at garage sale for $3.00 - sweet) and man, I could not believe how they came out! I have never had a more moist and succulent peice of chicken EVER. I'm guessing it had much to do with the water in the smoker and the marinade I used.

    I put together a simple marinade of :
    oil
    red wine vinigar
    water
    Old Bay seasoning
    fresh garlic and ginger
    black pepper

    I put it all in a gallon bag with the chichen breasts (sucking the air out) and left it in the frig for about 5 hrs. Then threw it on the water smoker for about 3 hrs. or so. OH MY GOD!! amazing!

    TRY IT!
     
  2. wht93gted

    wht93gted Fire Starter

    I've smoked boneless, skinless breasts before, but never for 3 hours...45-60 minutes tops!

    anyway, I brined them for about 2 hours, took them out of brine and dried them off, dry rubbed em, and smoked them for about 20 minutes, flipped, mopped, smoked another 25 minutes or so & pulled em off at 165 degrees.


    they were awesome!!! note, this was done on a Weber kettle grill as my smoker wasn't seasoned and ready yet...
     
  3. doc

    doc Meat Mopper

    Brisketman, sure sounds awesome.I've only done whole birds.
    Post some pics will ya! [​IMG]
    Q-view is a must!

    Why don't you pop over to Roll Call and get an authentic SMF welcome! Don't forget to sign up for the 5-day ecourse if you haven't already!

    Welcome! Glad you're here! [​IMG]
     
  4. flagriller

    flagriller Smoking Fanatic OTBS Member

    Welcome. Yes, I've done it before and they are good.
     
  5. twistertail

    twistertail Smoking Fanatic

    I have not done boneless skinless chicken breast but do boneless skinless turkey breast all the time and they are GREAT.
     
  6. brisketman

    brisketman Newbie

    wht,

    Wow, only 45 - 60 min? what temp do you have? Mine was steady at 225 and I worry about salmonella - thus the long cook time.
     
  7. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Sounds good! What kind of electric smoker did you get and what was your temp set at to cook the breasts for 3 hours?

    Thanks!
     
  8. brisketman

    brisketman Newbie

    Doc, next time I do the chick breasts, I will surely take pics and post them

    Thanks for the friendly welcome! Good to be here
     
  9. brisketman

    brisketman Newbie

    Placebo,

    It's a real old Mr. Meat Smoker I got at a garage sale just the other day for 3 bucks. LOL. My temp was 225 steady.
     
  10. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    First of all, welcome to SMF, the land of great people and awesome Q!

    Smoked chicken breasts sound tasty. The secret is to brine or marinate them beforehand.
     
  11. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    That is my favorite way to cook them!! Always moist and delicious and I have never brined them, yet, plan on trying it soon.
     
  12. I noticed this post said at the end that it was done on a grill, higher temp than a smoker, maybe?
     
  13. tjdcorona

    tjdcorona Meat Mopper

    3 hrs seems very long for skinless breasts -
     
  14. tjdcorona

    tjdcorona Meat Mopper

    What temp did you set the smoker at?
     

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