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12 replies

chicken breast temps.

FM Former Member
To what temp. are chicken breast to be smoked at? I checked the forums and it seams most people are pulling them off at 160 degrees.
Well today I tried my hand at it. I pulled them at 180 degrees they were almost like jerky. The smoke flavor was great, just way to dry. Good thing the Mrs. wasn't home to see me ruim ten pounds of meat.
My springer on the other hand just loved them.
The reason I pulled at 180 is because I was going by an old meat therm. that said poultry should be cooked to 185. Is this therm. just outdated?
These breast sat at 160 degrees for over 1 hour then they shot up to 180 degrees. I was monitoring them with a remote probe. the door was not opened until the end. Total time smoked 2.5 hours. Smoker set at 225

3:30 40 d
4:00 130 d
4:30 169 d
5:00 164 d
5:30

Thanks Monti
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FM Former Member
Smokejacker,

I smoke my chicken breast to 165 degrees and they are never dry and at this temp, I don't worry about germs, etc. Also, at 165 never had blood at the breast/wing joint area. Some smokers say a little red at this joint is OK, but not me.

Don't feel bad about throwing away a few mistakes - threw away a set of beef ribs just about a week ago. Big Grin

smokemullet.
S smokenitalyMember
Hey Smokejacker, I have just started doing chicken. I started with boneless skinless breasts. (CHEAP). I learned to brine first!!! just go to smokins brine 101 and do a quick easy brine for about an hour. I pull, rinse, rub, and smoke. usually about 1-1.5 hours. 160*-165* seems to be pretty good. moist and tender. One thing I learned...go easy on the rub,and the wood,2-4oz. unless you like a lot of rub. Try this, I think you will be pleased.
For summer fun take a smoked breast and put it on a bed of salad/lettuce. Cheese, tomatoes, blue cheese dressing...MMMMMMMMMMM good!!!
FM Former Member
quote:
Originally posted by Smoke N Italy:
[qb] Hey Smokejacker, I have just started doing chicken. I started with boneless skinless breasts. (CHEAP). I learned to brine first!!! just go to smokins brine 101 and do a quick easy brine for about an hour. I pull, rinse, rub, and smoke. usually about 1-1.5 hours. 160*-165* seems to be pretty good. moist and tender. One thing I learned...go easy on the rub,and the wood,2-4oz. unless you like a lot of rub. Try this, I think you will be pleased.
For summer fun take a smoked breast and put it on a bed of salad/lettuce. Cheese, tomatoes, blue cheese dressing...MMMMMMMMMMM good!!! [/qb]
You forgot the wine!!!!!
I may try chicken this weekend, sounds good on a cool salad!!! Cool
FM Former Member
quote:
Originally posted by smokejacker:
[qb] ...I checked the forums and it seams most people are pulling them off at 160 degrees.

Thanks Monti [/qb]
Monti, haven't you learned to trust us. You should always go with the forum. There's a pretty seasoned group here with a lot of experience.

That's like cooking a steak by the rare/med/well done on some of those old thermometers. And if they don't show the exact temp and I haven't tested them, I throw them out.

That old meat thermometer is going for the "whole" chicken temp, so 180 is pretty normal for dark meat (although I don't go that high). In the old days they didn't realize that white and dark meat had different end temps.

160 it is.

Dark meat normally 175.
FM Former Member
smokin
I am learning. After having spent a week up at the Elm Dorf AFB many years ago for food poisoning. I am verry leary of eating poultry and egg products. I know this happened because of poor handling of the food.
Up here in the midwest we all thought grilling was barbecuing, funny it's actually the opposite.
The only close thing to barbecuing that I have ever really experinced was helping my grandfather brine and smoke his whitefish. With allot of regret I have to say I really was so young when this happened all I can remember is bits and peices of this family ritual many years ago.
I am hoping I will run into you and the other great forum members at the Kansas Royal.
Once again I would like to humbley thank all those that are helping me learn this new hobby.
monti
H hairbearMember
I smoked some chicken breast this morning and they came out great! Smoke N Italy was right about the rub...you really don't need that much rub. It took about 2 - 2 1/2 hours to finish...The internal temp was 170 cooked at 250 degree. I shredded the chicken like pork and made shredded chicken sandwiches out of them. They tasted great and alot cheaper than pork.

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