Boneless, skinless, chicken breasts

[gabulldog]

Pork loin chops and b/s chicken breasts I treat the same (although I try to cook the chops only to medium/med well). Throw in a ziploc with marinade in the morning and grill hot and fast. They're both relatively tasteless so I'll often boil the marinade and use it to baste. If the chicken is gonna get chopped up or incorporated into something else, I'll always use b/s thighs. Cheaper and guaranteed to be more moist!

[texastweeter]

switch to boneless skinless chicken thighs.

[Stevo]

I smoke boneless skinless breast after an 1 hour (or more) dry brine and then some cooking spray, and my fav rub. I smoke at 250 in my pellet smoker until the IT is ~165. I pull and wrap for 15 min. They come out juicy and moist. I think it is because of the slower cook. Perhaps they don't continue cooking much after you pull them so you don't overcook them as easily as with a hotter cook.

[PBCDad]

I agree with this. At a higher temp, the outside is going to be overcooked by the time the center gets to 160 or 165. Try a lower temp cook and pull when it gets to 160, works well for me.

[Joetee]

Thanks. I'll try that. PBCDAD

[Joetee]

Well I tried the fast and hot. Really made a better breast. The little char marks really tasted good. Stayed there watching them turning them often. Had to watch closely and check IT often.
next I'll try the slow and low.

[Stevo]

low an slow won't get the char marks much, but should get more smokey flavor. Hey, where's the pics?

[AFlores5]

check out www.adrenaline bbq.com and go to smoked thighs video using cold grate technique. I tried it on my kettle and it was awesome! Hope this helps.

[AFlores5]

check out www.adrenaline bbq.com and go to smoked thighs video using cold grate technique. I tried it on my kettle and it was awesome! Hope this helps.