Smoked Boneless Chicken Breast

Discussion in 'Poultry' started by posey, Jun 12, 2016.

  1. posey

    posey Newbie

    My husband and I just tried to smoke for the first time. I'm not sure what we did wrong. We smoked boneless, skinless, chicken breasts wrapped in bacon. It only took about 2 hours dor the internal temperature to reach 165, however, the bacon isn't fully cooked?? Any advice?
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    You're smoking at a lower temp and that will not allow the bacon to crisp up.  Once the bird hits 165 you can always toss it on a hot grill for a few minutes to crisp the bacon.  No shame in doing that! B
     
  3. posey

    posey Newbie

    Sounds like a great idea! Thank you!!
     
  4. bauchjw

    bauchjw Master of the Pit

    :
    :yeahthat:
    If I do chicken or bacon wrapped anything at low temp I fire up Webber kettle to crisp. Sometimes my better half prefers cast iron skillet on stove with butter instead. Tell us how it tasted!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We pull ours off the smoker at about 158-160 IT.

    Then finish on a hot grill.

    Al
     

Share This Page