Need advice want to smoke chicken breasts one day and grill to finish next day

elMember

The issue… I have to help a friend do a bbq for his girlfriends (birthday). Lets just say he has limited to no bbq/grilling/food experience. They invited 50 people but we have no clue how many will show. Event is being held at a bar (no kitchen equipment) and we have access to a very low budget/very small gas grill. Plus she wants one chicken dish without skin and bone (she prefers breast). I know, drama… The only good news is I get free drinks, I do not have to pay for the food, and all sides are brought by the attendees. The place is 10 min from my house. I own a CS 009 and chafing dishes. I plan to do pulled pork (smoke one day and reheat and pull the next day from oven at 200 degrees). We will also have hotdogs and Costco pre-made burgers, yes the hockey pucks as I like to call those burgers.

My plan is “ask the forum”. I was thinking…

BBQ chicken – I need help here
1. Buy a large box of chicken breast at local restaurant supply.
2. Day before event - I will de-bone and de-skin chicken breasts
3. Day before event - Brine for an hour
4. Day before event - Smoke breasts (apple 2 oz, smoker 225 degrees, remove chicken at 135 degree)
5. Day before event - Remove from smoker at 135 degrees. Refrigerate it immediately.
6. Bring chicken to bbq. Brush olive oil on each breast and add a sweat rub. Grill to 165 degrees and place in chafing dish.

Any advice?

Thanks
El

4/21/107:36 PM

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cal 2Member

Have you done any skinless breasts yet?

This is me,personally, I would think more then 1hr brine time, but that would depend on the effect(flavor) you are trying to accomplish.

Yep, I diffently would use some of those, supposedly, free drinks and you must think a lot of your friend.

Good Luck to you!

4/22/106:08 AM

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tomMember

I'm kinda skeptical about cooking chicken that low and holding.

I'd rather take them to 160º and then chill.

The grill will just warm them and bring them back to the 160º-safe point.

Worst case,you won't be perfect,but they'll all live to complain about it.

4/22/106:50 AM

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ribdogMember

I tend to agree with Tom on this one. When I read your question, something just seemed real wrong to me on doing that.

4/22/107:07 AM

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Former Member

I'm a little different than Tom, he's the brisket guy, what does he know about chicken and brining... (as I duck the flying chicken being thrown by Tom).

I would:

Practice and do a trial run. I know you've heard this from us before, not waiting until the first time you do something to try it out on a group. There's a fair bit of work in trying to orchestrate this, my key concern is the reheat/hold, that's where it typically ruins the meat (overcooking).

I would brine a minimum of 4 hours. That bone will affect the time, I personally like them more like 6 hours, but go with a time you're comfortable.
Keep the bone on and smoke to 150 and chill as quick as you can. They'll tend to keep cooking, I might even take them off at 145. They will tend to raise in temp, besides, they'll be all different sizes, so it's not like the temp will be an exact one.

Leave the bone one, you will lose a LOT of juice the instant you cut it off.

When you reheat, I'm a fan of leaving the bone on as that will take the direct heat.

Warm them up to a safe temp, say 140. 165 for reheating will be overkill. They're fully cooked you just want to reheat, not cook.

And thanks for "running it by the forum"

4/22/107:43 AM

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