Pre cooking chicken breast

Discussion in 'Poultry' started by badgerbbq, Jul 27, 2016.

  1. 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
     
  2. hardcookin

    hardcookin Master of the Pit

    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.
     
  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    brine, smoke ,, place in the ice chest with a towel on it till ready to serve,,,,3-4 hrs holding and you can alway crisp it up at the end if you have too
     
  4. Pellet smoker over 100 pieces
     
  5. Thanks great idea
     
  6. fwismoker

    fwismoker Master of the Pit

    I smoked these breast and sliced them on the bias then placed them in a chicken broth, wine and butter liquid....It's a winner trust me!

     
    badgerbbq likes this.
  7. Hoity Toit

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

    hardcookin Master of the Pit

    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.
     
  9. 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
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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:

     
  11. 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
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Depends on your pit temp. Breasts shouldn't take more than a hour. factor in an additional 30 minutes just to be safe.
     
  13. sauced

    sauced Master of the Pit

    Oh man....this looks like a real winner!!!! I would definitely go this route!!
     
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    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.
     
  15. Do you know what ratios you used for all the liquids
     

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