Chicken Breasts Question

Discussion in 'Poultry' started by brohnson, Mar 12, 2010.

  1. brohnson

    brohnson Smoking Fanatic

    Well I'm going to do some more chicken breasts in a little while and I was wondering if I foiled them at around 120-130* if that would help them in being more moist or not. I did some a while ago and they came out good but were just a tad dry. I do soak them in a brine for 24 hours prior to the smoker. Also if I can foil them should I put some apple juice in there too.

    Thanks, Tim
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Are they bone in or boneless? What temp are you smoking them at?
     
  3. mr mac

    mr mac Smoking Fanatic

    If I do just breasts (no skin) then I drop the smoker temp down to 225* from the normal 250* and that seems to help the juices stay in place as there's less pressure for them to escape. That said, foiling sounds like a good way to do it as well. Let us know if you decide to try it.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I have only done whole birds and turkey breast and the turkey I didin't foil. Now for the last time you did the chicken breast at what temp did you pull them?? I would pull them right at 165° and no more. In my opion I might even go alittle under maybe 160° but that my opion. Cause the chicken will keep cooking for a litle while after you pull it.
     
  5. brohnson

    brohnson Smoking Fanatic

    Yes they're boneless and skinless, I cooked them last time at about 225* and I pulled them at 160* and I than glazed them with a honey/butter mix. Everyone loved them but to me I thought they might have been a tad dry.
     
  6. walle

    walle Smoking Fanatic OTBS Member

    IMHO...the juicies breast is still on the "dry" side. I think you're doing what can be done: Brine, take to no higher than 160. I don't think foiling or juicing them would hurt anything.

    I'm a dark meat fan mostly because it is a lot more juicy.

    Let us know how your next batch turns out.
     

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