Question on chicken breast

bbqcopMember

Hello All:

I am doing 25 lbs of boneless skinless breast for my daughter's graduation party/going to college this will be on Saturday. They will be done in a CS55.

My question is; can I smoke the breast the day before and refrig it over night, finish on the grill the next day when it will be ate? Or, should I smoke and grill all in one day?

I am trying to figure the best way to cook and store it, so it will be done, yet I do not panic to do all the cooking in one day.

Thank you,

7/30/0910:38 AM

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Former Member

If you have your timing and recipe down, I'd do it the day off. Reheated/grilled chicken can really dry out.

If you don't practice it before hand. Depending on size and temp, they could be done in an hour or 2 or longer if bone in/large

Are you brining them?

7/30/0910:46 AM

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bbqcopMember

Smokin,

Yes I am brining them. I was thinking of cooking them in the smoker till about 135 degrees just to get the flavor. Then finish them off on the grill Saturday an hour before the party starts. It doesn't start till 5 and there will be about 100 people. As per your advice I will do it all in the same day.

7/30/0911:02 AM

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Former Member

Yeah, I always like fresh when I can, just better that way.

You can do them that way, but 135 needs to be a little higher then QUICKLY chill them. Reheat them to 160.

7/30/0911:37 AM

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