Boneless Chicken Breast

[TNRockyraccoon]

Hey folks....

Any tips for doing 5 lbs of chicken breast for this evening?

I'm planning to brush with a BBQ sauce and smoke.

How much smoke and what IT am I looking for?

Its amazing how many whole chickens I've smoked without having ever done just breast.

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[RedJada]

Suggestion, put in 225-250 degree smoker and add 1-2 hours of smoke. Finnish on the BBQ or oven....

[Dano]

Pre-heat smoker to 260F then let it drop to 220F. I find chicken soaks up smoke more than most meats so I only do 1 hour of smoke then finish on the BBQ low heat to give it a red ring. I brine my breasts first which I think makes the chicken soak up the smoke more and gives it the nitrite red ring when combining brine, smoke and bbq.   Works great.

[Habanero Smoker]

When I cook chicken breast I will only take it to an internal temperature of 152 - 155°F. I generally will use 1:40 hours of smoke; either pecan, maple or apple, and cook at 250°F.

[TNRockyraccoon]

Thanks for the help guys. I had to make an emergency run to the store and the IT jumped 30 degrees by the time I got home. They reached 169 which was a little higher than I was shooting for after taking the advice offered. The good news is that it was still pretty good and everyone enjoyed it.



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[WoodlawnSmoker]

It looks pretty darned tasty, nice!

[Saber 4]

I could eat a couple of those for sure, on some homemade buns with some smoked provolone or on tortillas with some fresh pico. ;D