For the longest time, I've been defaulting to cooking my boneless/skinless chicken in a vacuum sealed pouch at exactly 140℉ to get ultra moist, super tender chicken, then charbroiling it to get that Maillard reaction and resulting taste. Prior to that, I was a huge fan of BGE chicken. I'm migrating to a preference for developing techniques in the FEC-100 (or other pellet smokers). What I found is that it's more art and less science (at least from my limited experience). My first efforts yielded very tasty results, but many would call them more jerky and less chicken. Yesterday I think we stumbled on the secret. 90 minutes of smoke at 224℉, then crank the heat to 300℉ and monitor the digital probe to a target of 165℉ internal temp. The results (with Meathead's Simon and Garfunkel rub) were simply outstanding. Would welcome anyone else's experiences with the boneless/skinless variety of chicken since they seem to be harder to manage at lower temps than they are at higher temps via BBQ.
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Boneless, Skinless (Breasts or Thighs)
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Administrator
- May 2014
- 18460
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I've never done sous vide and not sure if it's somethign I want to venture into (counter space). But I have good luck doing them reverse sear. Smoked chicken fajitas are amazing, especially when the chicken is juicy and soft.
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Believe it or not, depending on what equipment you select, it can have surprisingly little impact on counter space. The PolyScience circulators come with a zip-up travel case that mine live in until I need them and they sit on the edge of a stock pot or ar big bucket for the actual water oven when in use.
Now, the vacuum sealer... That's another story entirely. All I can say is I'm glad to have a big garage.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
My best chicken ever has come off my Hasty Bake. I just can't make my pellet smoker sing for chicken like the Hasty Bake. Since the HB has a lot of radiant heat it's hard to compare temps. My Mav reads in the low 300s, but that doesn't take the radiant heat into account.
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Originally posted by mrmikemgm View Post... My first efforts yielded very tasty results, but many would call them more jerky and less chicken. Yesterday I think we stumbled on the secret. 90 minutes of smoke at 224℉, then crank the heat to 300℉ and monitor the digital probe to a target of 165℉ internal temp. The results (with Meathead's Simon and Garfunkel rub) were simply outstanding. Would welcome anyone else's experiences with the boneless/skinless variety of chicken since they seem to be harder to manage at lower temps than they are at higher temps via BBQ.Last edited by Ozric; July 21, 2014, 12:06 AM.
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