chicken breasts

Brine them first. Here's a link to Smokin's Brining 101. You only have to brine them for 60-90 minutes, and they will be deliciously moist once you take them out of the smoker.

I put them on the smoker set at 250-275* with some alder wood (hickory works). Pull them when the breasts reach an internal temp of 160-165*. With the smoker at 275*, the skins will be more where people seem to like them. They won't take long, maybe 60-75 minutes. You can start them at 225* and then kick the smoker up to finish halfway through, but really not necessary cause chicken takes on smoke very well.

Some take a torch to the skin to crisp it once they pull it from the smoker. Others throw them on the grill or under a broiler to handle the skin(I do). If you do the latter, take the breasts out of the smoker at around 158* to compensate for the couple minutes on the grill or in the broiler.

Read Brining 101. And read Turkey 101 (that will give you some tips also). When you have time, read the Poultry Forum here to see what others do. Happy BBQ. You going to love 'em.

I vote for the brining, it is magical. I really don't quite grasp how it transforms the flavor into the meat, but it sure does work wonders.

Don't put to much wood in, because as Pags said it will really soak it on.

The guys left out one really important item.While anticipating the cook,and hoping one of us might give the perfect advice for your situation,I'd read more in the Poultry forum,and the FIND at page top for your specific product.

What if the reading suggests that folks on the west coast are used to alder,especially around all the fish smoking,and really favor and enjoy the aroma and taste.

The down side could be that often folks back east,can't stand it?

Also,although a nutwood was the alternative,you could spend the rest of your cooking life hunting alder in east central FL.

We assume you have a remote probe therm,but if you don't-or it isn't accurate,how do you check for that perfect temp?

If you brine your chicken,will you use a rub with much salt,and if so-where do you put the rub?Does your chicken seller already inject the breasts with 15% salt water?

Do your diners actually eat the skin,or discard like many?Does this alter your cook?

Amazingly,things come up-during the cook,and these good cooks might be out playing golf.

Thus,we always like to suggest the reading,before the cooking.

Carolcue,
Have you made a plan yet??? We will have questions, as you will. It sounds like you want this nice. Is it for the family or guests?

Do you have chicken yet?
Do you like spicey or not?
What are you having with it?
Do you like crispy skin?
Have you ate smoked chicken before?
What kind of wood do you have?


Maybe we better hear plan first!

Cal...the plan is as follows....first time making chicken. It is for guests, but the guests are family, so I suppose they will be complimentary with anything they are fed(that is if they want an invite back that is!! I have chicken, bone in skin on as stated and all natural, meaning little extra solution added...I think it said maybe 2%. I have kids and the grandparents are coming so nothing spicy. Haven't decided on the side dishes, but probably just the regular baked beans, potato salad, etc. Yes, I have eaten smoked chicken before, infact countless times, hence the decision to purchase this expensive smoker! I have all kinds of wood including apple, pecan, hickory, cherry and bourbon barrel. Lastly, everyone pretty much just takes the skin off...I only cook with it on to retain the moisture. Any other questions you have??

If you don't eat the skin then no need to use the grill or oven after the smoke. Smart question Tom.

If you're doing beans, try Smokin's recipe in the smoker. You can find it here. I add a little mustard and garlic(also Jack Daniels sometimes). Delicious. If you don't have peppered bacon, you can throw in seared chunks of hot dogs or sausage. Smoked brisket or pork butt works well also (but that'll come later for you).

I use large disposable aluminium trays. You can do the beans a day early, let them sit in the fridge, then warm up for dinner. Did I mention delicious? I can't make them fast enough around here.

Yes we have many more questions, but you are starting to help us a little.

Are there enough chicken to cook one the day before? Never like to do anything new for guests,can't tell on how long it takes.Unless they like adult beverages. Like Pags said need to do beans day before.

Heres MY biggest question, why do it like they like? Your smoker,your trouble,your stress,your clean up. Now with that said, I can diffently see the need to take care of Ma and Pa, maybe kids if young.

You could brine two different batches without much trouble,I think!

Kinda like We often suggest,the reading handles most of the approaches and questions.

The other solution is ,chicken is cheap,so the day before, toss a couple breast halves in the cooker,salt and pepper it,add a piece of wood,close door and turn it on.

Take it out and knick it with a knife point,to see if the juice runs clear.

Then,the forum can help with the couple of specific problems.

Well it looks like chicken maybe easier than the brisket and ribs were...so I will brine, cook in the 250-275 range, pull at 165 and hope for the best!! I'll let you all know how they turn out and if I experience any problems!

The only problem you'll have is not cooking enough for all the eager eaters.

Now that sounds like a plan!!!

Good luck and take notes day of and day after, this is where we will get consistancy.

carolque,is their a reason you would risk waiting for 165* internal to pull them,rather than getting them out and letting them rise to around 160*,naturally?

Hope today's wind,rain,cool temps don't put a damper on the party.

have fun and let us know.

Either way those breasts are going to be very moist and tasty. After brining, I've pulled them at 170* (not on purpose), and they were great. The brining really helps us clutzes.

Carolcue,

Those chickens will finish fast towards the end of your cook, but like Pags said they will be moist, unbelievable and you can thank Smokin'.

He is the MASTER of brining, so if you have questions on brining, a person only has to come to the CS forum.

Tom really knows his stuff and is looking for "nirvana", that mental state between perfect smoking and a happy life.

I'm just saying the brining gives us a little flexibility. I pull at 160* and let it rise a few from there. If you slip up and go a little higher, you'll still have a good smoke.

Yep,the brine gives us cushion from slightly overcooking,as to mixed sizes among pieces,age of a couple old roosters they slipped in,thin edges,pieces over the hot spots,etc.

Tom...the reason for 165* is that is the recommended internal for poultry and I guess I am a little paranoid when it comes to undercooked chicken and pork! I know the temp will probably rise after cooking, but it will make me feel better! Anyway, cooking on Sunday. Just picked up a couple of buckets at the home depot to start brining in the morning!

At least the weather should be sunny and a little cool.

Have fun.

Remember the breasts will only need 60-90 minutes in the brine. Keep your eye on them (maybe a therm in a couple breasts) as they could be done as early as 60-75 minutes. The parts smoke faster than the whole chicken.

Enjoy. They'll be delicious.

Thanks to all...I can finally report success!! Everyone really loved the chicken, which maybe trouble...more cooking in the future for me!! Thanks Pags for the late breaking brining reminder...I was going for the all day brine when I noticed your post...good thing...I read the earlier post, but had already forgot...with three girls the memory is shot!! I guess I will get the notebook going, my husband is scolding me for not keeping notes thus far!

When you said "start brining in the morning", I just wanted to make sure.

Glad it turned out so well. Knew it would.

I brine my breast for 4 hours. Really depends on the size (density) as well as the rub and effect.

There's no absolute rule, brining 101 is just a guideline.

Glad it came out Carol.

Smokin'