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- Dec 2014
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- Winter Haven, Florida
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Equipment:
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Moist Chicken Breast
Has anyone tried injecting chicken breasts with chicken broth before smoking them as a way to make them moister?Tags: None
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I have not tried injecting, but my best results are when I cook at 325-350 and remove them at 160. Boneless / skinless are easy to dry out. I know that the safe temp is 165, but I account for 5 degrees of carryover. If I cook them to 165 they aren't juicy, which is why a highly accurate meat probe is extra important - I have a Thermapen.
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I agree with Jerod & fuzzydaddy - a hotter cook, to the proper IT, is all you need. Form what I have heard turkey breast is a different story and several seem to recommend injecting turkey breasts but I don't know personally. But suffice it to say injecting chicken breasts, while it may turn out good, isn't necessary at all.Last edited by Huskee; July 15, 2015, 06:31 PM.
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Moderator
- Jun 2014
- 11502
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
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I used to inject turkeys when I did them in the oven. Definitely worth it. I had people wanting me to cook for them for Christmas. I declined. What a pain that would be.
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Charter Member
- Dec 2014
- 440
- Winter Haven, Florida
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Equipment:
Thermoworks Chef Alarm Food and Smoker Thermometer
2 Landmann 2 Drawer Vertical Water Smokers
Backwoods G 2 Party Insulated Vertical Water Smoker
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Weber Spirit E-310 t Three Burner Gas Grill
Char-broil Classic 4 Burner Gas Grill
Thanks. Here are some pictures of some of my whole chickens. We dry brined them for 12 hours uncovered in the refrigerator. No rub, only salt. Cooked at 275 (had ribs on the other rack). Temperature of breast 165. But the breasts were a little dry, although the legs/thighs were bursting with juice. My smoker is a Backwoods G2 Party. I think I will try only breasts, skin on and bone in. Cook at 375, take up at temperature of 160, and see what happens.1 Photo
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Moderator
- Jun 2014
- 11502
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Comp cooks go through a lot of trouble with chicken, prepping the skin, and they cook dark meat. Might be hard to get the Backwoods that high. May have to leave the water pan dry.
I too plan to do exactly that on my next breast cook, and use Meathead's reverse engineered Chris Lilly white sauce to finish them off.
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Charter Member
- Dec 2014
- 440
- Winter Haven, Florida
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Equipment:
Thermoworks Chef Alarm Food and Smoker Thermometer
2 Landmann 2 Drawer Vertical Water Smokers
Backwoods G 2 Party Insulated Vertical Water Smoker
Brinkmann Trailmaster Limited Edition Offser Smoker
Weber Spirit E-310 t Three Burner Gas Grill
Char-broil Classic 4 Burner Gas Grill
I put two full charcoal chimneys of lit coals in the backwoods and opened the side dampers wide open. I had poured boiling water in the water pan. It hit 400 degrees in 20 minutes, and I had to close the dampers to 1/2 inch to cool it to 300 degrees. It held 300 degrees for 3.5 hours with no more charcoal.
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