Skinless chicken?

I'm no pro ,but I have cooked with some.

It helps retain some moisture in your cooking,some folks desire it,it would be another labor step for you,and they'll remove it- if they wish.

Just my $0.02

quote:

I'm no pro ,but I have cooked with some.

Tom if your're not a Pro who is?

I love the skin!!!! It keeps the moisture in and I think the flavor is better with the skin on.

I think they could remove it easy enough unless you're talking a sandwich.

If you're thinking of a boneless breast, you'd probably want to do only a few at a time. Or do a pan, sauce them, cover them tightly, you'd still risk drying them. Maybe Jack has a good idea.

Peggy

Cook them with the skin on and remove the skin after.

quote:

Originally posted by Tom:
[qb] I'm no pro ,but I have cooked with some.
[/qb]

And I've had some pro's stay at my house...

That's interesting cuz we stayed at a pro's house!

Skinless chicken is fine. Whole breasts, good rub coating, low temps and a water pan. We have cooked several with good results. The best case scenario is that you find netted breasts, then it is just like smoking anything else--not always easy to find, though. Good rub coating will create a good bark that will keep the moisture in the meat--after all, that is part of what a good bark is for. You want it to bark up quick so let the meat cook for an hour or so until the rub is starting to bark-up(dry out) then baste with a juice or something you like that is sweet(molasses and water of honey and water, etc) this will help carmelize everything and assure of a good bark. This step can be tricky because you may darken the meat quicker than you wanted. Just thin out what ever you use with water. Basting is not necessary if you are using a water pan, but won't hurt--it will help keep it nice and moist. I reccomend using a whole breast, they work well for this--do this, make a foil cup big enough to accomodate the breast. The cup should just come up the sides of the breast a little way(1/4-1/2 inch) and all the way up the front and back of the cavity just about the same as on the sides(imagine a canoe shape and you are making a tent for the canoe with the breast) fill the gap between the foil and the inside cavity of the breast with watery vegetables and/or fruits. Celery,apples and pineapple work well. I use all three at once. Imagine that the foil is the missing part of the chicken(the back) and that you are stuffing it. As the vegetables cook they will steam and release their moisture and it will go into the meat...through the breast bone and cartilige. This will not only keep the meat moist but also help season it.
Oh yeah! Temp: 210-225. For the rub just be easy with the salt--it will draw out moisture. Use some salt, just be easy. I HIGHLY reccomend a water pan of some sort.
I am not very articulate so I olny hope that you can imagine the thought that I am trying to convey. I wish it were simpler to post pics here , I'd just "show" ya'"
Hope this helps!
Zeb
P.S. Hell, if I can find the time, I may do one just to get you some pics this weekend and try to get them to Smoklahoma and see if I can post them for you---I'll do a close up of the meat to show that it is still tender and moist.

Food network suggests soaking breast in brine overnight prior to smoking.

Zeb,
You are the man with the poultry tips!
Jack says I need more ideas on competition chicken.
Your turkey breast is amazing. It really sells! I'm addicted to it now, Zeb. It's hard to keep away from it!
Hope to talk to you soon.
Peggy