First smoke on MES30 (Turkey and chicken breasts)

Discussion in 'Poultry' started by pasmoker81, Apr 4, 2011.

  1. pasmoker81

    pasmoker81 Newbie

    Well, I did my first meal on my birthday gift from my wife this weekend.  My brother and his family came down so I had 7 mouths to feed.  I did two (2) boneless skinless turkey breasts, four (4) boneless skinless chicken breasts, and one (1) GB bacon cheddar Fatty (for a different forum).  I brined both the turkey and chicken for about 12 hours.  I did a citrus herb rub on the turkey breasts and used a store bought (Penzey's Galena St Rub) Q rub on the chicken breasts.  To do a little test on my own, I wrapped two of the chicken breasts in bacon to see if they would be juicer.

    I set the smoker at 240°F and added a 1/2 cup of chips about every 1/2 hour.  I used an equal mix of Alder and Apple.  I would also spritz the turkey and chicken breasts when adding the chips.  The turkey  breasts went in at 1:30 pm, chicken at 3pm.  I was getting crunched on time so for about the last 45 minutes I turned the smoker temp up to 275°F to get the breasts up to temperature.

    All in all the smoke flavor and taste of both the turkey and chicken breasts were excellent.  I was a little disappointed with the moisture of the birds though.  I wouldn't necessarily say it was dry, but getting there.  Got plenty of compliments on it, but I was still a little disappointed with the juiciness of the meat.  The two chicken breasts that I wrapped in the bacon were a little bit more juicy, but not by much.

    Any tips?  I'm thinking next time, with those cuts of meat and the lack of fat, I may smoke them at a higher temp so they aren't in there as long?  The turkey breasts took a little over 4 hours, chicken breasts around 2 hours.  Has anyone foiled breasts before?  I'm wondering if that wouldn't have helped also.

    All in all it was great and the MES worked pretty flawlessly.  I am a little concerned regarding the smoke it is producing.  I would have periods of no smoke then I would look out and the chimney would be billowing smoke.  I sent Darryl a PM about the retro kit with my unit's Serial #.  Sorry for no Q-view.  I have to ease my wife into this new obsession she started.  I already had her thinking I was nuts by mounting carrying handles and putting the unit on casters.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sorry,but I guess I gotta be the one to say:


    As far as the smoke problem goes, check out the A MAZE N SMOKER. It will solve your problem.
    Last edited: Apr 4, 2011
  3. pasmoker81

    pasmoker81 Newbie

    Haha, yeah I figured I was going to get that sooner or later!  I plan on getting an AMS soone, but I have five bags of chips that my wife bought me that I want to get through first.  I can take some of the few leftovers that I have, but they won't be fresh from the smoker.
    Last edited: Apr 4, 2011
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Al nailed it -
  5. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  My eyeballs are NOT happy!

    Last edited: Apr 4, 2011
  6. pasmoker81

    pasmoker81 Newbie

    yeah, yeah, I get it.  I will post pictures next time for sure.  But no one has any suggestions for keeping the breasts juicer?  I don't see how the AMS would help with this.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What temp did you pull them out at? 165 degrees would be about right. Was the skin on? Leave it on for a juicier bird. Brining makes for a juicier bird. What was in your brine? So does injecting. Slaughterhouse brine is what a lot of us use, check the wiki's. When I inject, I use chicken broth & melted butter. If you have the time I think brining is the better of the two. Sometimes I do both, most guys don't they say it's overkill.
    Last edited: Apr 5, 2011
  8. pasmoker81

    pasmoker81 Newbie

    Al, I pulled them at 170°F.  Probably a little to long.  The skin was not on as I bought them skinless, I'm sure the skin would have helped.  My brine was a pretty much Tip's brine that I found on here with a few minor additions/subtractions.  I did not inject the breasts at all, will have to try that out next time.
  9. fife

    fife Master of the Pit

    Would have love to see how they turned out.[​IMG]
  10. bearcarver

    bearcarver Smoking Guru OTBS Member


    If I were you, I would not use up my chips, before I get an AMNS.

    I still use a couple chips every now & then, and my AMNS beauties are more than a year old.

    If the amount of dust I put in my AMNS runs out, and I might want to put another hour or hour & a half of smoke on, I don't usually feel like pulling my beloved AMNS out, and putting more dust in it, & lighting it, so I just throw a few chips in the old chip drawer & finish out the smoke.

    If you use all your chips up, and decide you want to do that, you'll have to buy some or make some then.

    Just a suggestion,


Share This Page