Reply to "Smoked Chicken Penne...WOW"

Former Member

Sounds really similar to some things we do.

Couple of points.

Two breast for two hours?

Did you find them dry at all? Smoke for two hours and then cook some more...sounds like dry chicken in my house.

Mine never take more than an hour to reach 160. Are these bone in or bone out? Are you pulling them at a certain temp, or just the time?

If you're going to cook them in a dish like this, I suggest only cooking them to about 150 then dice then cook.

I have a dish like this, but I brine the breast, take them out at 150, dice and cook like yours. Comes out very juicy, not dry and everyone ask "how did you do that?"

Smokin'

1/17/0310:33 PM

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