Temp for smoked bacon wrapped chicken breasts

canadiansmoker · January 09, 2009, 02:10:16 PM

I am going to try doing some ribs this Sunday and I also wanted to try and do some smoked bacon wrapped chicken breasts with ham/cheese. I was planning on putting the chicken breasts in the smoker once I had the ribs wrapped in foil (after smoking). I was wondering what temp I should set the Bradley at to do the chicken breasts. I'm hoping it will be around the same temp as what I will continue cooking the ribs at. I checked the recipes website but all of the recipes say to cook the breasts by "sliding the temp control 3/4 of the way to the right". Obviously these instructions are for the OBS and not the DBS.

Any idea at what temp I should be cooking these breasts at?

p.s. using this smoker is getting addictive. I tried Kummock's smoked salmon last weekend and it was great!

Habanero Smoker · January 09, 2009, 02:19:02 PM

For chicken breast you can use any temperature from 200°F and up. So you can use the same cabinet temperature you use for ribs. Just don't cook them too long. I generally will take chicken breast out of the smoker when it hits about 152°F.

KyNola · January 09, 2009, 02:26:25 PM

If you're going to be doing chicken, make sure vent is open adequately as they will hold a lot of moisture. Moisture trapped in your smoker will knock the temp down and can condensate on your food as well as run out on the floor.

KyNola

canadiansmoker · January 09, 2009, 02:35:15 PM

Thanks for information everyone. I'll make sure I keep the vent opened up. It should be a fun weekend watching the smoker work with a beer in hand!

Habs, since the breasts are going to stuffed, can I still your internal temp guideline? If I did an IT check it would most likely be registering the temp of the ham/cheese stuffed in the middle. I was thinking maybe 2-2.5 hours around 200-210 while the ribs are in the foil.

Habanero Smoker · January 09, 2009, 02:48:27 PM

If you are making stuffed breast, use your time frame. Also you can use the prick test; prick it with a tooth pick and if the juices run clean you are good to go.

canadiansmoker · January 09, 2009, 03:29:22 PM

Quote from: Habanero Smoker on January 09, 2009, 02:48:27 PM
If you are making stuffed breast, use your time frame. Also you can use the prick test; prick it with a tooth pick and if the juices run clean you are good to go.

Thanks for the update. Keep your fingers crossed!

KyNola · January 09, 2009, 07:08:16 PM

CanadianSmoker,
Remember, the liquid beverage constantly in hand while monitoring the smoker is actually a fire retardent system. At least that's what I tell my wife. You have to watch the smoker constantly in case it should burst into flames and you need to have something near by to douse the flames! :D :D :D :D

Just kidding of course, have fun!
KyNola

canadiansmoker · January 10, 2009, 09:39:45 AM

KyNola, I use that excuse all the time! Of course, 1 liquid beverage might not be enough to put out the flames though ::)