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Post by Under the radar on Jun 11, 2014 6:23:05 GMT -5
I am curious about cook time and temp for boneless chicken breast.
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Post by ncsmoker on Jun 11, 2014 16:25:53 GMT -5
Welcome Under the radar. Smoking boneless chicken breasts and I assume they are also skinless require an additional first step. You need to brine them. Just mix up a mixture of 1qt water half cup salt and sugar, and your favorite herbs or spices, if you want. Heat to a gentle boil to dissolve everything and cool. Add the chicken to a plastic bag add enough brine to cover and let set 2-4 hrs depending on size of breasts. I keep a jar of brine mixed up in the fridge all the time. It's good for pork chops also.
For temp use standard dome temp of 240 and grill temp of 210-220.
Cook time will take 2-3 hrs. But it will vary based on weather conditions so always check with an instant read thermometer that they have reached 165 degrees.
My favorite woods for smoking any poultry is cherry then apple.
NC
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Post by Under the radar on Jun 12, 2014 14:16:06 GMT -5
Thanks NC. I will take your advice. I have also heard that wrapping the chicken breast in bacon helps it retain moisture, aside from the other obvious benefits.
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Post by ncsmoker on Jun 12, 2014 19:09:49 GMT -5
Bacon is always good. LOL My neighbor raises heritage hogs and I always get one and maple cure and apple smoke bacon. Yum. The one thing is if you cold smoke at 220 at the grill the bacon will not be crisp. I normally don't mess with it if I'm smoking as the smoke adds plenty of flavor. If I just want to grill some breasts directly over coals then that is when I'll use the bacon. Just have to watch it so the fat from the bacon doesn't cause flair ups. Put the coals on one half and one half no coals.
NC
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Post by pilfjd on Jun 23, 2014 22:56:41 GMT -5
New here, and the second time I'm using the SN. I second ncsmoker's suggestion, brining is a great way to add flavor/moistness. I just did about 1.5 lbs of boneless skinless chicken breasts, tonight. I try to always brine whenever I cook breasts on the grill or in the oven. My technique used a simple sugar/salt solution for 1 hour, didn't bother with boiling the brine as I didn't put any herbs/spices in the brine. Patted dry then added a basic bbq rub. Placed in a foil pan on the grill with a dab of cold butter on each breast then cooked for 1 hour 15 mins with grill temp roughly mainly at 240. Last 15 mins, I opened up all the vents, took out the water tray and got the grill temp to 300 and glazed with BBQ sauce to try and mimic a "bark" on the chicken. Came out great. Except for the BBQ sauce, almost a guilt-free/healthy dinner.
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