BBQ Smoked Chicken Breasts - Q-Vue on a Lang

Discussion in 'Poultry' started by kevinwi, Aug 27, 2014.

  1. kevinwi

    kevinwi Fire Starter

    Tried my hand at some chicken breasts for the first time yesterday.
    Last week I did some leg quarters that turned out absolutely fantastic. I know breasts are a bit leaner piece of meat so keeping them moist was the objective.

    Now last week I did leg quarters in a brine solution. Actually read the recipe on the back of the box of Morton Kosher Salt.
    Called for:
    3/4 c. - Kosher Salt
    3/4 c. - Sugar
    1/2 tsp - garlic powder

    1/4 tsp - ground pepper

    enough water to cover the meat. 
    Recipe state to brine for 1 hour which is what I did.  I set my lang at about 350 for 50 minutes.

    Turned out fantastic! Moist and tender and absorbed just the right amount of smoke. Rave reviews from the neighbors I shared it with. 


    For the breasts,  I wanted to maintain moisture. I had 3 split breasts and 3 boneless breasts.
    I came to this forum in search of how best to go about cooking them. 

    After reading the posts the opinion was to brine with your favorite recipe for about 3-4 hours and then use the low and slow approach.
    So I used the same brine recipe as above, except this time I was going with the low and slow approach between 225 and 250.
    After brining, I rinsed thoroughly, sprinkled on my favorite rubs (saltless cajun for the boneless and spicy Smoke Mountain blend for the bone-in)
    I also wrapped the boneless in bacon.
    2 hours and 10 minutes later I pulled the breasts when they read 165 or there abouts. 
    Breasts turned out well. very moist and tender, however they were on the salty side.  I  think I brined for a bit too long.
    So next time, I will go for an hour for chicken parts...maybe a couple for a whole chicken and 3 for a turkey, but not much longer. 

    Just thought it might help for the next guy looking for suggestions:

  2. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, pass the plate please!
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is a lot of salt, enough to make 1 1/2 gal of brine. The birds do look good 

  4. chef willie

    chef willie Master of the Pit OTBS Member

    Yep, looks real good...especially the bacon wrapped ones. Might suggest a pounding out of those s/b ones and stick some good melting cheese in there and maybe a thin slice of ham, fold back over and then bacon wrap...holey moley good stuff....Willie
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bird parts!!!
  6. kevinwi

    kevinwi Fire Starter

    Nice idea for the skinless/boneless. I'll try that next time.

    Big issue is getting the bacon done before the chicken internal temp reads 165. 
  7. uhmgood

    uhmgood Smoke Blower

    great info , I'm doing some split breasts tomorrow
  8. timberjet

    timberjet Master of the Pit

    You can par cook the bacon in the microwave before wrapping. I do this for people that like crispy bacon around their chicken or even abt's.
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks really good , Kevin  .[​IMG]

    Have fun and . . .

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