CS owners,
One of our daughters has requested pulled chicken. Anyone do this in a CS? If so, would you please advise cooking time, pit and internal temp?
Thanks, Mike
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I am in no way an expert on this but I did a chicken last week in the cs that was fall off the bone tender and tasted great. I started by brining the bird using Smokin Okie's Honey Brine recipe in the Beginner's area under Brining 101. Here's what I did:
- Brined for 24 hours
- Rinsed very well
- Did not rub
- placed in cs set to 225
- used 2oz of apple
- cooked to breast internal of 170
- took almost exactly 4 hours in my cs
Hope this helps
Richard
BTW, as an after thought, I also brought the brine to a boil to totally disolve the salt and cooled completely before brining. Also the leftovers make great enchiladas.
- Brined for 24 hours
- Rinsed very well
- Did not rub
- placed in cs set to 225
- used 2oz of apple
- cooked to breast internal of 170
- took almost exactly 4 hours in my cs
Hope this helps
Richard
BTW, as an after thought, I also brought the brine to a boil to totally disolve the salt and cooled completely before brining. Also the leftovers make great enchiladas.
Hey,Mike....Go over to the open forum,6/5/01 for smokin's post" chicken in a CS"...I would not finish on the grill,since I am going to pull it anyway....Whole yardbirds are cheap this week,so I'd buy buy a few and split in half...Less to handle and you will be mixing the light and dark.....Hope this helps. 
More feedback on "chicken in a CS" post mentioned.
Did a blind taste test yesterday and everyone agreed, that recipe is well worth it. We won't cook another skinless breast without it.
Smokin'
Did a blind taste test yesterday and everyone agreed, that recipe is well worth it. We won't cook another skinless breast without it.
Smokin'
Guys,
Went to the thread and find the idea of Mayo interesting. In all the years I've Qed, etc., have never smoked a chicken.
I wasn't clear and will correct myself here. I have no intentions of brining...~way~ too much work for me...no joke.
What I want to know is what internal temp must you take a boneless, skinless chicken breat to in the CS, in order to make it pullable?
Thanks for all the advice...
Regards, Mike
Went to the thread and find the idea of Mayo interesting. In all the years I've Qed, etc., have never smoked a chicken.
I wasn't clear and will correct myself here. I have no intentions of brining...~way~ too much work for me...no joke.
What I want to know is what internal temp must you take a boneless, skinless chicken breat to in the CS, in order to make it pullable?
Thanks for all the advice...
Regards, Mike
Hey,Mike...If you don't want to brine,IMHO stick with thighs....This is from Jumpin' Jim,who has been very successful on the kcbs circuit for the last few years.....
.....Marinate thighs overnight in dressing in ziploc bags in refrigerator......Drain well,place rub over and under skin.......Cook @ 200� for 3 hrs. or to 180� internal..............Have sauce warm to less than a simmer in a foil pan,add thighs, tent loosely with foil and place back in cooker or oven at below a simmer for 1 hr........Discard the skin, adjust for salt and pull in chunks......The wallering in the sauce will thin it and tenderize the thighs.He would ordinarily finish on a med grill for a couple of minutes,but not if you are going to pull it.....Hope this helps.
- 16 large skin on thighs
- 16 oz. bottle good Itailian salad dressing
- 1 small bottle smokey KC type sauce
- a sweet poultry rub
.....Marinate thighs overnight in dressing in ziploc bags in refrigerator......Drain well,place rub over and under skin.......Cook @ 200� for 3 hrs. or to 180� internal..............Have sauce warm to less than a simmer in a foil pan,add thighs, tent loosely with foil and place back in cooker or oven at below a simmer for 1 hr........Discard the skin, adjust for salt and pull in chunks......The wallering in the sauce will thin it and tenderize the thighs.He would ordinarily finish on a med grill for a couple of minutes,but not if you are going to pull it.....Hope this helps.
Mike, about those breast fillets....I 'd still marinate in the Itailian dressing for a couple of hrs......Drain and cook at 225 � to about 158�-160� and remove instantly.....Double foil with a small amount of dressing and a little rub to taste and let set about 45 mins....Open and shred....Enjoy.
" ..I 'd still marinate in the Itailian dressing for a couple of hrs......Drain and cook at 225 � to about 158�-160� and remove instantly.....Double foil with a small amount of dressing and a little rub to taste and let set about 45 mins....Open and shred....Enjoy. "
Tom,
Perfect! Exactly what I needed to know. Missed the part about marinating them, but that's no problem.
Appreciate your help.
Regards, Mike
Tom,
Perfect! Exactly what I needed to know. Missed the part about marinating them, but that's no problem.
Appreciate your help.
Regards, Mike
the BIGGEST problem with Chicken breast is that they dry out. If you brine/don't brine, cook them to 160 and they're fine. Of any smoker the CS will keep them moist, but they WILL dry out if you don't watch them. If I'm cooking breasts, no brine, they're usually done in under an hour, usually 45 min. You can then shredd them up.
About the only "pullable" chicken I've had success with is the whole/half chicken. Some reason it does it better than just pieces.
Any why not brine? You don't like the salt? That's okay.
Jumping Jims Mayo works great and I don't taste the mayo (personally don't like the stuff at all) helps keep them moist (the oil) but some have said the rub doesn't "stick" as well, but I put the rub on after I set them in the smoker and they're fine.
I'm adding some photos to the Chicken in a CS today.
Smokin'
About the only "pullable" chicken I've had success with is the whole/half chicken. Some reason it does it better than just pieces.
Any why not brine? You don't like the salt? That's okay.
Jumping Jims Mayo works great and I don't taste the mayo (personally don't like the stuff at all) helps keep them moist (the oil) but some have said the rub doesn't "stick" as well, but I put the rub on after I set them in the smoker and they're fine.
I'm adding some photos to the Chicken in a CS today.
Smokin'
Smokin',
" the BIGGEST problem with Chicken breast is that they dry out. If you brine/don't brine, cook them to 160 and they're fine. Of any smoker the CS will keep them moist, but they WILL dry out if you don't watch them. If I'm cooking breasts, no brine, they're usually done in under an hour, usually 45 min. You can then shredd them up. "
Very helpful. Thanks. Are we still talking boneless and skinless breasts?
" About the only "pullable" chicken I've had success with is the whole/half chicken. Some reason it does it better than just pieces. "
Are you cooking it skin-on? These may sound like idiotic questions, but please remember, I've never cooked a chicken before.
If skin on, do you remove the skin before shredding, or mix the skin in the batch???
" Any why not brine? You don't like the salt? That's okay. "
Salt? I love salt, sugar, and everything else that's bad for me. Brine represents work. I'm allergic to labor.
" Jumping Jims Mayo works great and I don't taste the mayo (personally don't like the stuff at all) "
Really? Love Hellman's on braunschwieger.
" the rub doesn't "stick" as well, but I put the rub on after I set them in the smoker and they're fine. "
Sounds like a good idea. Are you using regular grills or seafood grills for the chicken?
Regards, Mike
" the BIGGEST problem with Chicken breast is that they dry out. If you brine/don't brine, cook them to 160 and they're fine. Of any smoker the CS will keep them moist, but they WILL dry out if you don't watch them. If I'm cooking breasts, no brine, they're usually done in under an hour, usually 45 min. You can then shredd them up. "
Very helpful. Thanks. Are we still talking boneless and skinless breasts?
" About the only "pullable" chicken I've had success with is the whole/half chicken. Some reason it does it better than just pieces. "
Are you cooking it skin-on? These may sound like idiotic questions, but please remember, I've never cooked a chicken before.
If skin on, do you remove the skin before shredding, or mix the skin in the batch???
" Any why not brine? You don't like the salt? That's okay. "
Salt? I love salt, sugar, and everything else that's bad for me. Brine represents work. I'm allergic to labor.
" Jumping Jims Mayo works great and I don't taste the mayo (personally don't like the stuff at all) "
Really? Love Hellman's on braunschwieger.
" the rub doesn't "stick" as well, but I put the rub on after I set them in the smoker and they're fine. "
Sounds like a good idea. Are you using regular grills or seafood grills for the chicken?
Regards, Mike
- Both Boneless/Skinless breasts -- depends on what's available
- I prefer to cook with the skin on, otherwise you'll have lots of labor watching the chicken to make sure it doesn't overcook and dry out --which it WILL do very quick. Take the skin off after cooking if you want (and don't waste putting on too much rub if you're going to do that, you'll throw the best part of the rub away)
- Some will love the skin, if so, keep it, cut it up and mix it in.
- You are talking lazy Q. Don't want to brine? Not hard, do it the night before, let it soak 12 hours, take out, rinse, put the mayo on, and smoke away.
After you cook your first batch, let me know if the breasts are "dry" then we'll set you up to do an experiment to brine.
Don't need to brine the dark meat, it's fine normally.
New questions:
what are you shredding/pullable this for?
Check out the photos I just posted in the open area. I use the regular grills (the seafood grills are a good idea, but you've gotta keep them clean).
Smokin'
" what are you shredding/pullable this for? "
Smokin',
One of our daughters likes a local Qchain here called Bandanas. They offer "pulled chicken" on the menu. She wants me to make it for her.
With all the great advice I've been getting, I should be able to come up with something edible. Shall thaw a bag of Sam's boneless, skinless breasts tonight and CS them tomorrow afternoon. If dry, it's gotta be brined next time out.
Regards, Mike
Smokin',
One of our daughters likes a local Qchain here called Bandanas. They offer "pulled chicken" on the menu. She wants me to make it for her.
With all the great advice I've been getting, I should be able to come up with something edible. Shall thaw a bag of Sam's boneless, skinless breasts tonight and CS them tomorrow afternoon. If dry, it's gotta be brined next time out.
Regards, Mike
Hi!
If they look a little dry,wrap in foil and add a little apple juice or canned chicken broth and set back in the cookshack for 5 min. Then let set on counter for 5-10 min. This will improve pieces that are not dryed hard. You can pass on going back in the cookshack if you microwave the juice/broth.
If they look a little dry,wrap in foil and add a little apple juice or canned chicken broth and set back in the cookshack for 5 min. Then let set on counter for 5-10 min. This will improve pieces that are not dryed hard. You can pass on going back in the cookshack if you microwave the juice/broth.
Mike,
I know that brining seems like a lot of work, but trust me on this--it's worth the effort, and really isn't all that much work in the long run. When I bought my smokette, poultry wasn't even on my radar. I was strictly a pork, brisket & ribs guy. Then I was asked to smoke a turkey breast. I was intrigued by the posts on brining so I decided to give it a go with Smokin's Honey Brine. The results were nothing short of amazing. Smokey, tender, juicy. Just about as good as turkey can taste. Did a second one just this weekend and only half of it makes it to the table, the rest gets nibbled in the kitchen during slicing!! I do mine w/ 2oz. each of apple and cherry and rub under the skin w/ a mix of sugar and chicken rub. Give it a try!!!
I know that brining seems like a lot of work, but trust me on this--it's worth the effort, and really isn't all that much work in the long run. When I bought my smokette, poultry wasn't even on my radar. I was strictly a pork, brisket & ribs guy. Then I was asked to smoke a turkey breast. I was intrigued by the posts on brining so I decided to give it a go with Smokin's Honey Brine. The results were nothing short of amazing. Smokey, tender, juicy. Just about as good as turkey can taste. Did a second one just this weekend and only half of it makes it to the table, the rest gets nibbled in the kitchen during slicing!! I do mine w/ 2oz. each of apple and cherry and rub under the skin w/ a mix of sugar and chicken rub. Give it a try!!!
Ok, guys. I know enough to know when I don't know something. And, I don't know much about chicken. Going to marinate, with the realization that the next time out am going to get a bucket or something and do some brining.
NJ, you have sold me. Woodsmoke, thanks for the orange juice, extra 5 minutes tip. Will probably need it.
Like you guys, poultry was/is far from the top of my list of favs. Not sure what's in first place. But, like you guys, it's gotta be ribs, brisket, or butts...with a close second to sausages.
Thanks & Regards, Mike
NJ, you have sold me. Woodsmoke, thanks for the orange juice, extra 5 minutes tip. Will probably need it.
Like you guys, poultry was/is far from the top of my list of favs. Not sure what's in first place. But, like you guys, it's gotta be ribs, brisket, or butts...with a close second to sausages.
Thanks & Regards, Mike