Greetings one and all, and Merry Christmas (belatedly).
I'm going to try smoking about 4 plump chicken breasts (skinless) in a 009 later today. Any advice would be appreciated. I can't imagine they'll take very long...
Mike C
Original Post
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I might be wrong, but I would'nt cook them all the way through in the smoker. With out the skin I think you'll end up with too much smoke. I'd stick them in for just about an hour and finish off on the grill.
TB
Thanks.. but I should have used the search function before posting. There is a great thread from August this year. I'm going to try the brine and smoke suggested in it.
Mike C.
http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_t...;f=3;t=003765#000000
Thanks.. but I should have used the search function before posting. There is a great thread from August this year. I'm going to try the brine and smoke suggested in it.
Mike C.
http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_t...;f=3;t=003765#000000
Brining,even an hour, will help.
250�,one oz wood,pull about 158� and put in a ziploc.
Wrap in a towel.
Won't take 45 mins.
250�,one oz wood,pull about 158� and put in a ziploc.
Wrap in a towel.
Won't take 45 mins.
Tom
Thanks for the info. I Just boiled the brine (from Brine 101). Now to let it cool back down. I'll plan on brine for 1 to 1-1/2 hours (after it cools off) and then into the smoker. I have read enough to know "don't question the forum's adivce" so 158* it is! I'll try timing it for my wife's return from work but we'll see how that goes.
Mike C
Thanks for the info. I Just boiled the brine (from Brine 101). Now to let it cool back down. I'll plan on brine for 1 to 1-1/2 hours (after it cools off) and then into the smoker. I have read enough to know "don't question the forum's adivce" so 158* it is! I'll try timing it for my wife's return from work but we'll see how that goes.
Mike C
And the results are in...
I was running out of time, so I brined for only 55 minutes (1gal water, 2/3c sea salt, 1/2c sugar)(I was out of Kosher salt, so was the store) Then I trimmed 4 breasts (from Costco). That gave me 4 large breasts and 4 long thin pieces of meat. On the 4 small pieces I used Emeril's chicken rub, on two breasts I used CS brisket rub bec it smells soooooo good. And I left two breasts without any rub just in case my wife was not keen on the outcome.
I cooked on 225 by accident, I meant to cook on 250. Cook Time was 55 minutes and internal temp was 165. I intended to take it out at 158* but got distracted. I bought apple chips instead of apple chunks bec it was only 2-1/2 miles round trip vs. 15-20 miles to get chuncks. Time was becoming an issue.
I put the chips/shreds into a foil pack about 6x2x.75, poked about 6-8 pencil size holes in it and it smoked very well. By the way, I used 1-1/2 oz. of chips. Another "I meant to do": 1oz but over shot by 1/2oz and just wrapped it up. After I took it out, I put it all into a one gal zip lock, wrapped in towels and placed inside our microwave for a safe place to rest. About 5 min here.
The result, even with all my half intentions: Absolutely great. Every piece was very moist. And none had any kind of indicatia of being "not done" enough. I thought for sure they would be too thin, and thus too dry but definately they are not so.
I would say don't hesitate to do chicken breasts.
Mike C
I was running out of time, so I brined for only 55 minutes (1gal water, 2/3c sea salt, 1/2c sugar)(I was out of Kosher salt, so was the store) Then I trimmed 4 breasts (from Costco). That gave me 4 large breasts and 4 long thin pieces of meat. On the 4 small pieces I used Emeril's chicken rub, on two breasts I used CS brisket rub bec it smells soooooo good. And I left two breasts without any rub just in case my wife was not keen on the outcome.
I cooked on 225 by accident, I meant to cook on 250. Cook Time was 55 minutes and internal temp was 165. I intended to take it out at 158* but got distracted. I bought apple chips instead of apple chunks bec it was only 2-1/2 miles round trip vs. 15-20 miles to get chuncks. Time was becoming an issue.
I put the chips/shreds into a foil pack about 6x2x.75, poked about 6-8 pencil size holes in it and it smoked very well. By the way, I used 1-1/2 oz. of chips. Another "I meant to do": 1oz but over shot by 1/2oz and just wrapped it up. After I took it out, I put it all into a one gal zip lock, wrapped in towels and placed inside our microwave for a safe place to rest. About 5 min here.
The result, even with all my half intentions: Absolutely great. Every piece was very moist. And none had any kind of indicatia of being "not done" enough. I thought for sure they would be too thin, and thus too dry but definately they are not so.
I would say don't hesitate to do chicken breasts.
Mike C
Glad it worked out.