Smoking Chicken - Then reheating on the grill the next day for service?

Discussion in 'Poultry' started by coffee_junkie, Sep 2, 2015.

  1. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I am preparing the meat for the main dish for a party of 15 this Thursday. With these guys (

    The meat is spatch-cocked chicken with a bacon weave.

    I have done a test run which is what the picture is of but all in one day where I cooked - threw in the fridge and then reheated on the grill - it worked good but the breast was starting to get dry.

    So I have been brining the chicken now since last night and it will have been brined about 18 hours or so. When I get home from work tonight I am going to fire up the smoker and start weaving bacon. I am going to take the meat to 165* which is safe to eat. Then rest in foil with some chicken broth for about an hour then toss in the fridge for tomorrows dinner.

    Tomorrow I am going to start the grill on indirect heat - thinking about 400*-500* for an hour (the bird is still in the foil at this point) then I will open the foil for 1/2 hour to crisp up the bacon.

    Does all this sound good? Any ideas on how to keep the breast from drying out?

    Thanks in advance for the help!
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You could inject the Breast with something like Chicken broth or anything you feel good with . You're gonna have trouble keeping them moist with the double cook .
    Any way you could do them just prior to the party ?

    Just saying . . .

    Have fun , I'll be watching , :Coffee: , and as always . . .
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you take the Breast to a temp of 150°F and hold it there for 3 minutes, you will eliminate any Salmonella. Get it cold ASAP, place in Cold Broth if you wish. When needed reheat to an IT of 165°F and serve. The chicken will be close to fresh cooked...JJ

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