I've smoked chicken pieces in the past, with disappointing results.
The first time I only used the smoker, and the skin was tough. I learned I should finish the skin over a hot fire (and the fact that chicken doesn't need low 'n slow cooking.) I've also smoked boneless/skinless breasts, and the chicken surface was tough. (BTW, does long exposure to smoke cause the surface to be tough?)
​​​I want to try smoking boneless/skinless chicken breasts again. I'm thinking about brining them, and maybe having them on the smoker for only part of the cook, then finishing them on the gas grill at a higher temperature.
Suggestions?
The first time I only used the smoker, and the skin was tough. I learned I should finish the skin over a hot fire (and the fact that chicken doesn't need low 'n slow cooking.) I've also smoked boneless/skinless breasts, and the chicken surface was tough. (BTW, does long exposure to smoke cause the surface to be tough?)
​​​I want to try smoking boneless/skinless chicken breasts again. I'm thinking about brining them, and maybe having them on the smoker for only part of the cook, then finishing them on the gas grill at a higher temperature.
Suggestions?
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