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Just got an ette. Marinated some medium large bone in chicken breasts and put them in cold and set at 225 and 52 minutes later my remote therm said 173. I took one out and cut it to the bone and it was white, very, very moist. Let go until 180 and took out at just 70 minutes. All chicken is cooked. I though it was supposed to take much longer to smoke on these things. Is something wrong? Outside temp was 87 and the breasts registerd about 62 degrees when started after they sat out a while.

Any thoughts?
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quote:
Originally posted by Nomad:...All chicken is cooked. I though it was supposed to take much longer to smoke on these things. Is something wrong?
Yeah that seems quick huh. But I've never done just breast. If they were done and the smoke flavor was good - that's the cook time.

Whole (split) hens take me maybe 2 to 2.5 hrs. I saw one post that reported 11 hours Eeker

I find that 170/180 internal for white meat is good if consumed fresh out of the smoker, but I prefer 165 internal if I plan to reheat.
Last edited by Former Member
quote:
Originally posted by Nomad:
I though it was supposed to take much longer to smoke on these things.


Says who?

Whole/half chickens will take longer, but not pieces.

Chicken breasts are the fastest thing you can smoke, and with varying thickness, bone out, they will always be done quick. Bone in might take a little longerUse a lower temp in the smoker if you WANT longer and more smoke.

Also, for breasts I pull them at 160. 170 to 180 will usually be dry for me.
I do boneless skinless breasts all the time at 225 and they take between 45 minute and 1hr and 15 minutes to reach 160 internal. They always turn out great.

In fact I usually do a lot of extras and food saver them for later for enchiladas, nachos, salads, etc. They are great frozen and reheated.

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