Smoked some chicken breasts for New Years

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
How were they? I would of tried a couple with sauce to see which was better!:drool
 
They were good, I brined them for a few hours and they were nice & moist. What kind of sauce would you recommend? I'm still very new at this.
 
I brined them for about 3hrs in a solution of 1/2 cup Kosher salt & 1/2 cup brown sugar.  Next time I think I'll cut the salt by 1/2.  I just used an off-the-shelf poultry seasoning from Lowe's http://www.lowes.com/pd_608910-49368-OW85185_0__?productId=50330209

Then placed the bacon over the chicken.  Smoked at around 220 (in hindsight, it should have been hotter).  Took about 4 hours to get to 165 degrees.

I'm still very much a noobie, so take that into consideration.
biggrin.gif
 
 
I brined them for about 3hrs in a solution of 1/2 cup Kosher salt & 1/2 cup brown sugar.  Next time I think I'll cut the salt by 1/2.  I just used an off-the-shelf poultry seasoning from Lowe's http://www.lowes.com/pd_608910-49368-OW85185_0__?productId=50330209

Then placed the bacon over the chicken.  Smoked at around 220 (in hindsight, it should have been hotter).  Took about 4 hours to get to 165 degrees.

I'm still very much a noobie, so take that into consideration. :biggrin:  

Thanks. Newbie here too. I am in the san fran area and once we get thru the rain i want to get to using the smoker.

Thanks again. They look really good.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky