Two days ago, I put three chicken breasts in a brine to soak overnight.
Then yesterday I smoke the breasts at 225 degrees, until I hit an internal
temp of 165 degrees. They were ok, but the texture of the meat was
somewhat chewy, but moist. My wife is real picky about meats, and she would not eat it, and said it was under cooked. It was done all the way through, but had a strange texture.
The first time I brined and cooked a whole chicken is was amazing, and
taste and texture was great. The second time I cooked the whole chicken, I think it was a little overcooked, and a bit dry. Now this with the breasts.
I am wondering if I should just stick to pork, and beef?
Darren
Then yesterday I smoke the breasts at 225 degrees, until I hit an internal
temp of 165 degrees. They were ok, but the texture of the meat was
somewhat chewy, but moist. My wife is real picky about meats, and she would not eat it, and said it was under cooked. It was done all the way through, but had a strange texture.
The first time I brined and cooked a whole chicken is was amazing, and
taste and texture was great. The second time I cooked the whole chicken, I think it was a little overcooked, and a bit dry. Now this with the breasts.
I am wondering if I should just stick to pork, and beef?
Darren