Smoked Boneless Chicken Breast

posey

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Original poster

Jun 12, 2016

2

10

• Jun 12, 2016

• #1

My husband and I just tried to smoke for the first time. I'm not sure what we did wrong. We smoked boneless, skinless, chicken breasts wrapped in bacon. It only took about 2 hours dor the internal temperature to reach 165, however, the bacon isn't fully cooked?? Any advice?

 

bdskelly

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Feb 3, 2013

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DFW North Texas

• Jun 12, 2016

• #2

posey said:

My husband and I just tried to smoke for the first time. I'm not sure what we did wrong. We smoked boneless, skinless, chicken breasts wrapped in bacon. It only took about 2 hours dor the internal temperature to reach 165, however, the bacon isn't fully cooked?? Any advice?

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You're smoking at a lower temp and that will not allow the bacon to crisp up.  Once the bird hits 165 you can always toss it on a hot grill for a few minutes to crisp the bacon.  No shame in doing that! B

 

posey

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Original poster

Thread starter

Jun 12, 2016

2

10

• Jun 12, 2016

• #3

Sounds like a great idea! Thank you!!

 

bauchjw

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Aug 3, 2015

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Alexandria, VA

• Jun 12, 2016

• #4

:

BDSkelly said:

You're smoking at a lower temp and that will not allow the bacon to crisp up.  Once the bird hits 165 you can always toss it on a hot grill for a few minutes to crisp the bacon.  No shame in doing that! B

Click to expand...

:yeahthat:
If I do chicken or bacon wrapped anything at low temp I fire up Webber kettle to crisp. Sometimes my better half prefers cast iron skillet on stove with butter instead. Tell us how it tasted!

 

SmokinAl

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• Jun 13, 2016

• #5

We pull ours off the smoker at about 158-160 IT.

Then finish on a hot grill.

Al