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Smoking Chicken Breasts
Posted on 9/4/12 at 6:06 pm
Posted on 9/4/12 at 6:06 pm
I have recently bought an electric smoker. I love using it and have gotten pretty good with ribs and hamburgers. I have tried smoking some of the skinless boneless chicken breast and had them only come out good one time. The several other times the chicken has come out really tough. Any tips help to keep the chicken more tender? TIA
5
Posted on 9/4/12 at 6:08 pm to chuckitdeep
Do you have a water pan? If not, there isn't much you can do to keep them from drying out other than coating in oil and that would prevent the smoke from getting in.
Posted on 9/4/12 at 6:11 pm to jeepfreak
Yes, it does have a water pan. I didn't pay close attention but I don't remember it being out of water. Think that may be a cause?
Posted on 9/4/12 at 6:12 pm to chuckitdeep
Put bacon on em might produce something edible. Smoking is for stuff with fat on or in it. You'll likely play hell trying to smoke a naked chicken tit. Good luck though.
This post was edited on 9/4/12 at 6:15 pm
Posted on 9/4/12 at 6:15 pm to LSUballs
quote:
Put bacon on em might produce something edible. Smoking is for stuff with fat on or in it. You'll likely play hell trying to smile a naked chicken tit. Good luck though.
i would suggest not using skinless breasts.
Posted on 9/4/12 at 6:16 pm to rutiger
I really like the taste of smoked chicken. I'll give the bacon and the skin on a try.
ETA: Just trying to be a little healthy
ETA: Just trying to be a little healthy
This post was edited on 9/4/12 at 6:17 pm
Posted on 9/4/12 at 6:16 pm to chuckitdeep
If you find a way to make the naked breasts tender and with flavor without burying them in a sauce of some sort or frying them, please let me know. I've always wanted to like them since they're better for you, but they just have no flavor to me.
Posted on 9/4/12 at 6:20 pm to chuckitdeep
quote:
I really like the taste of smoked chicken. I'll give the bacon and the skin on a try.
i love smoking a whole chicken and smoked wings are great too.
This post was edited on 9/4/12 at 6:21 pm
Posted on 9/4/12 at 6:20 pm to Gris Gris
It seems like that may be a mythical creature.
Posted on 9/4/12 at 6:42 pm to rutiger
quote:
would suggest not using skinless breasts.
Bone in and with skin is the way to go.
Posted on 9/4/12 at 6:45 pm to chuckitdeep
quote:
It seems like that may be a mythical creature.
I'm afraid so. That's been my experience, anyway.
A whole smoked chicken done properly can be very tasty.
Posted on 9/4/12 at 6:52 pm to jeepfreak
quote:or just stick a can of beer up a whole chickens butt, smoke it, cut off the breasts eat them and give the good part of the chicken to someone else..
Do you have a water pan?
This post was edited on 9/4/12 at 6:53 pm
Posted on 9/4/12 at 7:12 pm to Ole Geauxt
I do it often, but brining 1st is very important. I rub them with oil and whatever herbs I'm in the mood for. I use a thermometer I can read without opening the lid and never let them get over 165F. That works for nice size breasts, smaller you have to be careful.
Sometimes the breasts themselves are just dry and tough, no matter what you do they can get chewy. I like thighs for smoking better.
Sometimes the breasts themselves are just dry and tough, no matter what you do they can get chewy. I like thighs for smoking better.
Posted on 9/5/12 at 9:21 am to chuckitdeep
quote:
I have recently bought an electric smoker. I love using it and have gotten pretty good with ribs and hamburgers. I have tried smoking some of the skinless boneless chicken breast and had them only come out good one time. The several other times the chicken has come out really tough. Any tips help to keep the chicken more tender? TIA
brine the hell out of them
Posted on 9/5/12 at 12:13 pm to rutiger
quote:
i would suggest not using skinless breasts.
This. Go with skinless thighs over breast meat. That will help. Or just inject the shite out of them with some sort of marinade.
Posted on 9/5/12 at 2:49 pm to andouille
What he said.
Also, bone in and with the skin is going to be better. Just peel the skin off before you eat them. Thighs are better.
Also, bone in and with the skin is going to be better. Just peel the skin off before you eat them. Thighs are better.
Posted on 9/5/12 at 2:50 pm to Aubie Spr96
Inject some butta
Posted on 9/5/12 at 6:44 pm to chuckitdeep
Instead of chicken breasts, try Turkey Tenderloins. I did these tonight on the BGE. Brine them in water, sugar salt solution, pat them dry, season how you want, and then coat the outside with mayo... I know it sounds wierd, but it totally breaks down. It protects the meat from drying out and keeps it tender. Secret of Texas BBQ Houses. I smoked them with oak wood chips on my BGE. Indirect heat, about 350-400 degrees for a bout 40 minutes.
Posted on 9/5/12 at 8:11 pm to Aubie Spr96
quote:
, bone in and with the skin is going to be better.
If you're deadest on breasts
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