Tried out my new smokehouse today on some chicken breasts.
Injected with teriyaki marinade & soy sauce.
In fridge overnight.
Into Bradley W/oak @ 230F.
(http://i771.photobucket.com/albums/xx357/Roget_photos/Smoke/20130726_165705.jpg) (http://s771.photobucket.com/user/Roget_photos/media/Smoke/20130726_165705.jpg.html)
1:20 smoke + 1:10 cook time = IT 160F
(http://i771.photobucket.com/albums/xx357/Roget_photos/Smoke/20130726_193911.jpg) (http://s771.photobucket.com/user/Roget_photos/media/Smoke/20130726_193911.jpg.html)
Just a little dry, but flavor was spot on.
The smoke was perfect. Very noticeable but not overpowering.
Next time I will pull at maybe 155-158F.
My first time for chicken breasts so I didn't know what to expect. I do a lot more pork than chicken but my wife says the chicken is healthier, so.....
Looks great! Love chicken!
Looks good, I bet it tasted as good as it looks
When I'm cooking only the breast, I only take them to 155°F; their is generally no carry over. If the IT rises at all it will be less than 2 degrees. If you cook them with the skin on, and bone in they come out much better. If you don't like the skin or are removing it for dietary reasons; apply your rub (if using one) both underneath and over the skin. Then discard the skin, when they are finished cooking.
These were frozen breasts, which may have contributed to the lack of moisture. I don't really know.
I usually keep frozen on hand just for convenience sake, but maybe I should purchase fresh breasts when using to smoke.
Chicken looks good. Simple adjustments for your next smoke will make a huge difference. Practice makes perfect!
great looking chicken
I was busy smoking this weekend, and did some Skinless chicken breast.
I added some oil to the breast to adhere the spices.
I then smoked them at 180 for about 3-4hrs till IT was 165.
Cut them up and they were moist as hell, however the "skin"
was a bit tough. What measure can I do next time to try to avoid this?
You should cook uncured chicken at a higher temperature; at least 200°F, 225°F would be safer. When I smoke chicken in the Bradley, I would apply 1 - 2 hours of smoke, the move them to a hot grill, or under a broiler, or to a hot oven to bring up to temperature and crisp the skin.
Habanero, your are correct. I started them off low and then bumped it up to 220 for the last 2hours. Forgot to mention that.. (have a massive migraine, and yet still on the forum and work.. LOL)
However I think I will take your advice on pulling them off and putting them on the grill to finish them off.
Also question for you.. your Handle Name is that because you like Habanero's?
I do love habaneros, but when I was signing up I was going to us a handle such with hot smoker in it. Then I figured that was too common, so since habaneros are hot, it's my way of say Hot Smoker.
Great Name! I love really hot chilies, have tons of Habaneros growing in the garden and a couple of ghost peppers as well.
I love heat, but not to overpowering. I do have some ground ghost pepper, but haven't tried it yet. I may give it a try in a few days.
Just did some thighs yesterday. came out very moist and delicious. 120 min. smoke(jim beam and 2 hickory) @200degrees for 3 hrs. I left the skin on for that purpose. I discarded the skin when done.
Quote from: RFT on August 16, 2013, 09:09:46 AM
Just did some thighs yesterday. came out very moist and delicious. 120 min. smoke(jim beam and 2 hickory) @200degrees for 3 hrs. I left the skin on for that purpose. I discarded the skin when done.
I also made some with the skin. Added rub under and above the skin. When they came out all the fat on the skin was rendered and then discarded the skin, and everything came out awesome.
Get yourself a counter top and you won't have to throw away the skin!!
Quote from: ragweed on August 16, 2013, 06:37:26 PM
Get yourself a counter top and you won't have to throw away the skin!!
I'll second that Joe.
I wonder why they crisp up in the counter top version but makes leather in the 4 & 6 Rack?
Quote from: rveal23 on August 17, 2013, 05:59:26 PM
I wonder why they crisp up in the counter top version but makes leather in the 4 & 6 Rack?
I'd say it's the convection heating/oven capability that crisps the skin up in the counter top model
Quote from: RFT on August 16, 2013, 09:09:46 AM
Just did some thighs yesterday. came out very moist and delicious. 120 min. smoke(jim beam and 2 hickory) @200degrees for 3 hrs. I left the skin on for that purpose. I discarded the skin when done.
Hi: Is that 2 hours smoke AND 3 hours @ 200= 5 hours total or 2 hours of smoke out of a total of 3 hours @ 200? Thanks
This weekend I'm planning on some ribs (3-2-1) (dry rub with sauce on the side, I like a dry rub, my family likes them sauced)and chicken breasts. The plan is to place the breasts in the smoker after the first 1.5 hours of smoking the ribs, giving the breasts 1.5 hours of smoke. Thinking about using maple (or should I use the Bradleys Special Blend?). Using a remote read therometer in the breasts and take them to 155 IT. Keep them warm until the ribs are done, or just eat them tight away. My first time with each.
Should I brine the breasts prior to getting a rub and cooking?
Anyone see a problem with the plan?
Thanks
Maybe add them when there is about 1 hour of smoke left. Breast really pick up smoke. An IT of 155°F looks good, that is about when I take my breast out.
If you do smoke/cook this way, and are not eating the breast right away; you may be holding your breast for some time. What I would do is after you foil the ribs, add the chicken and then apply another 1 to 1:40 hours of smoke, during the end of the 2 hour foil. That way you will not be holding your chicken that long. And yes! I would brine, unless the package states that at least a 5% solution has been injected, but I've never seen that labeled on chicken parts. Chicken breast dries out fast, so wrap them tight with some low sodium chicken broth, while you are holding them.
Quote from: Habanero Smoker on August 22, 2013, 01:26:32 PM
Maybe add them when there is about 1 hour of smoke left. Breast really pick up smoke. An IT of 155°F looks good, that is about when I take my breast out.
If you do smoke/cook this way, and are not eating the breast right away; you may be holding your breast for some time. What I would do is after you foil the ribs, add the chicken and then apply another 1 to 1:40 hours of smoke, during the end of the 2 hour foil. That way you will not be holding your chicken that long. And yes! I would brine, unless the package states that at least a 5% solution has been injected, but I've never seen that labeled on chicken parts. Chicken breast dries out fast, so wrap them tight with some low sodium chicken broth, while you are holding them.
Thank you. I'll give that a try. Suggestion on smoke for the chicken?
Almost any flavor works with chicken. I prefer the fruit woods, such as maple or apple, but I will also frequently use pecan or oak if the rub I'm using is very spicy, or kind of like a Tex-Mex flavor profile. If you want something a little stronger use hickory. I've never tried cherry, or mesquite on chicken. As a matter of fact I haven't used mesquite in a long time, I may revisit my thoughts on mesquite and start using it again.
Habanero Smoker:
Thanks. Followed your advise re the chicken breasts, worked very well. Thanks again
Quote from: pondee on August 24, 2013, 08:21:09 PM
Habanero Smoker:
Thanks. Followed your advise re the chicken breasts, worked very well. Thanks again
Glad to hear your chicken breast turned out well.