Another shot at chicken breasts. Need help with injection

Discussion in 'Poultry' started by viper, Aug 12, 2011.

  1. viper

    viper Smoke Blower

    last shot at chicken was a dud.  I am planning to push these breasts at 275-290 and get them off asap.  I know dry out is a large concern.  I have them in a brine right now where they are still partially frozen so hoping to brine and thaw? 

    Anyway, I was thinking of injecting with an oil and margarine base with a few adds like garlic and onion but wanted to get an opinion on that. 

    I was going to glaze at the last 15min of the cook.  I planned to just use my BBQ sauce but open to suggestions there. 
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Wrap in bacon. [​IMG][​IMG]
     
  3. viper

    viper Smoke Blower

    Dry yet again but at least this time I got the flavor I was going for.  Nice smokey hickory flavor.  Not real sure how the heck you can keep a breast moist for close to 2 hrs without Da Bacon... 
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What internal temp are you bringing them up to?
     
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member


    And what are you cooking on?
     
  6. porked

    porked Smoking Fanatic

    The partially frozen part may be a factor.
     
  7. Wrapping in bacon is a great way to go. I inject the breast until it literally can't

    take more. Depending on what flavor I want, I gear the liquid to inject to that.

    I've never brined as I don't like salt in large amounts. I'll be doing some breasts

    tomorrow as my grocery store is having a BOGO on large breasts, gotta take

    advantage of that.

    I'll do a step by step if anyone is interested. Hope this helps...James
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Are they skinless & boneless?
     
  9. viper

    viper Smoke Blower

    Cooking on MES30, internal went to 160.  breasts were far from frozen when they went on.  I got them thawed with the brine, then heated my injection to further help. 

    I make killer grilled chicken breasts that are just loaded with moisture but really fighting them on the smoker.  I like the taste off the smoker but going to have to figure out the moisture issue. 

    One issue I constantly fight with the MES is recovery.  I have to be able to open it to glaze, etc.  Everytime I do that, I have serious pullback of cabinet temp AND meat temp.  On this run, I opened it once for the first glaze.  Meat was up to 155 and pulled back to 148.  Took another 20min to get that back...  Then I decided to just push the meat to full cooked, then glaze knowing that it would kill the temp but was already done. 

    I am about to stick a propane burner in there to get temps back.  I realize most say you just don't mess with the MES, set it and forget it but I guess in light of that, I might have the wrong smoker.  I need to be able to glaze, pritz, foil, turn over, etc without drastic set backs.  Putting spares on this morning. 
     
  10. Ahhh. I'm not familiar with the MES. I absolutely love my offset Char-Broil. When you heat your injection solution, what do you heat it to?

    I heat mine only enough to melt the butter slowly then let cool.  Everyone has their own method. I'll see tomorrow as I'm smoking a boatload

    of breasts for friends and family. I'm going to be doing several different methods as I now have the grill real estate to smoke lots at a time.

    Good luck Viper, let us know how the rest goes...James
     
  11. Quote:
    ^This.  I tried smoking some skinless breasts awhile ago while I had some drums on and they just completely dried out on me.

    Gonna do some skinless on a cedar plank tomorrow though.  Hopefully that imparts enough of a smokey taste so that I don't feel like I'm missing something.
     
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    I just done a few breast at 225°, and not dry at all actually quite the opposite...extremely moist.

    Marinated in Italian dressing.

    [​IMG]
     
  13. Did they have the skin still on em?
     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    No skin.
     
  15. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Never smoked boneless skinless chicken breasts, but 2 hrs seems a bit long. not sure though
     
  16. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I like Sqwib discovered that you need to go against your intuition on getting moist chicken...... cook it low and slow!

    I cook all my chicken (whole, halves, quarters, pieces, breasts, ect. ect.) at 210°-225°, usually with just a rub and they come out very moist and tender. If I brine them they are almost dripping with juices. [​IMG]
     

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