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Boneless skinless chicken breast
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Well...it's my turn to give this a try. First of all, late last night my wife mentioned she bought a chicken so I woke up thinking about how I was going to smoke a chicken. Then the horror set in when I saw she had bought four huge boneless, skinless chicken breasts. So I came here to get a few clues on how to deal with these. I have a huge offset smoker, so I was thinking that I should just put charcoal on one side of the main grill and try to get the temperature way up there. I never really cook anything this hot indirectly so this should be interesting. Maybe a couple of hickory logs on top? going to need some heat.
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Jerod Broussard we feed our chickens and women lots of corn ðŸ˜Å
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A couple weeks ago, I put 10lb of boneless skinless breast on the pbc. I hung them all with a simple rub. Cooked at about 250ish for just over an hour or so. Came out great! I shredded them for bbq samies and chicken salad for later in the week. Loved them!
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Bacon? Don't know about that......I like bacon all by itself. Hmmmm, PBC bacon on a pizza stone, interesting.
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Boneless skinless chicken breasts were my only fail (so far) on the PBC. I tried doing them for my second cook ever, before learning about bumping the smoker temp up to 325+ for poultry. I've never made them again.
Now that I've seen your great results, Chuck , I'm going to give them another try. Thanks for posting your results--those photos are drool-worthy.
Kathryn
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OK, they run BIG chickens in that plant up there. We got a bag of frozen Tyson breasts and the Plant number wasn't familiar. I looked it up and the bag was from a plant in Kentucky, and them breasts were HUGE.
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Jerod....I'm in west KY, about a 100 miles west of Louisville......Tyson Brand chicken.
They turned out pretty dam good, even the breast. I actually hung each each leg but for some reason I didn't take a pic of that. On this cook, before adding the meat, the temperature got away from me (I got distracted briefly) and hit 512....without the lid and the probe just below the rebar.
I choked it down until the close to 325 before adding the meat. I dry brined several hrs, S&G rub on all pieces and on some also added MHMD. I did transfer the legs to the grate at the end to crisp the skin...it was delish....best chicken I've ever cooked.2 PhotosLast edited by Chuck; May 31, 2015, 11:34 AM.
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I frequently cook them at over 400 indirect. Get them up to temp as quick as possible.
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