Need info for smoking skin on with bone chicken breast

Started by brogers, July 14, 2011, 11:17:21 PM

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brogers

July 14, 2011, 11:17:21 PM
Wanting to smoke 12 skin on bone in chicken breast. Will my 4 rack be big enough? What temp, how much smoke, how long should it take and will the skin protect them from drying out? Cooking for my in-laws 50th anniversary so I want it to turn out good.  Any suggestions or ideas would be greatly appreciated!

Brian

OU812

#1
July 15, 2011, 07:28:45 AM
Your 4 rack should hold 12 breasts, might have to rotate half way through so the bottom ones dont get done before the top ones.

Set that baby as high as it will go, poultry is another meat that dont need slow N low.

I would give em 2 hr Apple then finish on the grill or TBE if you got one.

The skin will keep them moist but it wont crisp up in the smoker, thats why I like to finish in TBE

I would say 12 breasts smoked for 2 hr then finished off on high heat would take about 3 hr but dont go by time.

You want the IT of a breast to be 160 to 165, I pull outta the heat at 160, foil tentand let rest around 10 min, the IT will rise during the rest.

Oh Ya keep that vent wide open when doin poultry.

elweezo

#2
July 15, 2011, 06:50:19 PM
what is a TBE?
I thought I had something intersting to put here but then I thought again

Ka Honu

#3
July 15, 2011, 07:04:21 PM
TBE = The Big Easy.  It's an oil-less infrared turkey "fryer" put out by Char Broil.  The newer version is called the SRG (Smoker-Roaster-Grill).  Info here.

Habanero Smoker

#4
July 16, 2011, 01:35:26 AM
Here is a list of many of the acronyms that are used on this board.

Acronyms



     I
         don't
                   inhale.  ::)

West Coast Kansan

#5
July 16, 2011, 04:18:22 PM
Just some misc thoughts on chicken with skin

* It can be shaved if your real serious about wanting skin. 
* Pull tight around the piece and use toothpicks to hold it tight
* try baking powder to help pull the moisture
* start with it warmed up just a bit  to help it be dry at the beginning

These may help but still really hard in the bradley to get it crisp.  Just not enough temp to deal with the moisture.

Flashing on the grill is my way out.  Takes some time but do not have tbe

Click On Link For Our Time Tested And Proven Recipes and Register at this site for Tuesday Night Chat Room Chat is FUN!

NOW THAT'S A SMOKED OYSTER (and some scallops)

elweezo

#6
July 16, 2011, 07:07:38 PM
OK I want a TBE!!  it sounds easy enough for me
I thought I had something intersting to put here but then I thought again

West Coast Kansan

#7
July 16, 2011, 08:21:07 PM
Costco has them from time to time at a pretty good price.

Click On Link For Our Time Tested And Proven Recipes and Register at this site for Tuesday Night Chat Room Chat is FUN!

NOW THAT'S A SMOKED OYSTER (and some scallops)

muebe

#8
July 16, 2011, 09:56:48 PM
Quote from: elweezo on July 16, 2011, 07:07:38 PM
OK I want a TBE!!  it sounds easy enough for me

Get one! You will not be disappointed! I have two of them ;D
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

OU812

#9
July 17, 2011, 07:24:23 AM
Quote from: muebe on July 16, 2011, 09:56:48 PM
Quote from: elweezo on July 16, 2011, 07:07:38 PM
OK I want a TBE!!  it sounds easy enough for me

Get one! You will not be disappointed! I have two of them ;D

What he said,,,,,,,,,,,, but I only got one.  ;D
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