Pre cooking chicken breast

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badgerbbq

Newbie
Original poster
Nov 19, 2013
25
12
Kaukauna, WI
I am cooking for a huge party. Wondering what is the best way to keep the chicken breast from drying out after cooked. Thanks for any help
 
What kind of smoker are you smoking on?
How many breasts are you going to be cooking?

I like brining my chicken it helps keep it moist.
 
Hoity Toit

Would you put any kind of moisture in the bottom of ice chest

No just set a towel on the bottom of the cooler and set the chicken in and cover with towels.

100 breasts is a lot of chicken :biggrin: How many smokes will you have to do with your smoker.

As mention above you could do pulled chicken. Check out my post from yesterday.


I would probably brine the chicken.
You could just use a simple brine. I'll tell ya what has worked great for me. and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup

Good luck with your smoke.
 
No just set a towel on the bottom of the cooler and set the chicken in and cover with towels.

100 breasts is a lot of chicken :biggrin: How many smokes will you have to do with your smoker.

As mention above you could do pulled chicken. Check out my post from yesterday.


I would probably brine the chicken.
You could just use a simple brine. I'll tell ya what has worked great for me. and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup

Good luck with your smoke.

Thanks for the help. I am gonna do a small practice run this weekend. I am not sure how smokes yet. Will figure that this weekend. Thanks again
 
One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.

If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.

I have several of these and they work great:

 
One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.

If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.

I have several of these and they work great:

https://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00OXHQL3Q/ref=sr_1_1?ie=UTF8&qid=1469724571&sr=8-1&keywords=lavatool

Thanks. I do have a couple already. I know you don't cook on time. But am I looking at about an hour or more. Just so I have some kind of time idea
 
Thanks. I do have a couple already. I know you don't cook on time. But am I looking at about an hour or more. Just so I have some kind of time idea

Depends on your pit temp. Breasts shouldn't take more than a hour. factor in an additional 30 minutes just to be safe.
 
 
One of the best ways to keep chicken moist is to not over cook it. If you don't have a good instant read therm I'd recommend that you get one before your cook. Cook the breasts to an internal temp of 165°. Place in a Cambro or as others have mentioned a cooler. Chicken parts cook fast so be prepared.

If it was me and I needed to feed a bunch of people I'd do pulled chicken and use thighs.

I have several of these and they work great:

I second this.. Much easier to serve sandwiches..

My brother and I did close to 300 servings at a high school football game. Pulled pork, pulled beef and pulled chicken. Everyone was happy.
 
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