Smoking Chicken Breasts

[Rboyd365]

My wife bought a package of 8 thick chicken breasts and asked me to smoke them all at once this weekend.

I’m thinking it’ll take forever in my little MES 30, but I guess it’s only two per rack.
Looking for suggestions on temperature to smoke at. I have read you don’t want too much smoke with chicken and I’ve also read you want to cook it fast? Idk

Any info will be appreciated, thanks in advance.

 

[SmokinVOLfan]

You might consider brining them or injecting if you have time just to avoid drying them out. Run the MES at 275. Shouldn't take too long at all. Maybe 1-2 hours. I would also pull at 160. Carryover will get you up to 165. Good luck!

 

[chopsaw]

My wife bought a package of 8 thick chicken breasts and asked me to smoke them all at once this weekend.

Boneless / skinless , or on the rib cage with skin ?
It will make a difference in cook time .

 

[Rboyd365]

Boneless / skinless , or on the rib cage with skin ?
It will make a difference in cook time .

They are boneless and skinless.

 

[Lonzinomaker]

2nd the brining and temp. I add zest from one orange and 1/2 cup tequila to brine for a little extra flavor

 

[oldsmokerdude]

Brining helps a lot ( I just use salt and brown sugar). Don't forget that step. I also wrap the breasts in bacon. The fat rendering from the bacon during the cook helps keep the meat moist and adds a subtle hickory flavor.

 

[chopsaw]

Agree with the above . I'll also fold the thin end under the thicker part to even out the thickness . Helps it from cooking faster than the rest .

 

[Rboyd365]

Brining helps a lot ( I just use salt and brown sugar). Don't forget that step. I also wrap the breasts in bacon. The fat rendering from the bacon during the cook helps keep the meat moist and adds a subtle hickory flavor.

I was going to do bacon, but wifey didn’t want it. Should’ve done some for me and the boys anyway...too late now. Thanks!