Bonless/skinless chicken breasts - best temp?

Oops! I meant the smoker temp!
Thanks again.

Brine for at 4 hours if you can. Smoke at a lower setting, 200 to 225. Without skins they'll take on smoke just fine. The thinner ends will dry out.

Take them out at 155 to 160 at the most and they'll be fine.

Rob

I asked this a couple weeks ago at this thread (sorry its long)

http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_t...;f=3;t=004217#000000

I wasn't able to brine for 4 hours, only one hour. But it turned out great. I put lots of detail in the last post at the above link.

Mike C

Thanks Smokin. Yeah Mike I shoulda done a search so the same old question doesn't keep coming up. But....
The chicken came out great. 2hrs birne, 2hrs sitting rubbed and then in the smoker at 225. The breasts took an hour and 1/4 and I pulled them at 165. My wife had also picked up bonless, skinless thighs (I usually like bone in but oh well. Boned they are like filets so I rolled um back up and tooth picked um and threw them on too. They took another hour to get 175. These came out exceptionally good! I may stuff um with something next time. The whole yeald was a dozen large half breasts and 9 thighs. With beans, corn bread, slaw and corn it was a great Saturday night din din. No I didn't forget the cold ones.
Thanks!
Rob

Rob

I wasn't taking a pot shot at "not searching first"... I am probably the King of ask first and search later. I was just directing you to my data for what it was worth. Sounds like yours turned out well.

I like the idea of rolling the thigh meat and stuffing it with something... I'm gonna try that.

Congrats
Mike C

Rob,
as Mike C said, you aren't the only one who asks first.as I see it,one of the problems with searching is that you have to go through a lot of inaccurate info sometimes too and sift out what the end result of all the conversation is....But Smokin'Okie does try to archive the good things.
I am not a fan of thighs but rolled and stuffed would certainly help. Let us know what you use for stuffing.

Na Mike. I never took it as a pot shot from you. Maybe from myself? Thanks Kathy. So...stuffing ideas. How about processing a sausage and corn bread mix? Sausage for an extra kick and the corn bread to soak up some juice. Not much will fit in those little guys but I think it's worth a try. I may try it this weekend but if you guys beat me to it let me know how it goes and what you try.
Rob

Rob, glad it worked out. Always like to hear those successes.