Smoked some chicken breasts for New Years

Discussion in 'Poultry' started by vulcancowboy, Jan 2, 2016.

  1. vulcancowboy

    vulcancowboy Newbie

    They took longer than I expected, maybe I should have used 250 instead of 220?
  2. b-one

    b-one Smoking Guru OTBS Member

    How were they? I would of tried a couple with sauce to see which was better!:drool
  3. vulcancowboy

    vulcancowboy Newbie

    They were good, I brined them for a few hours and they were nice & moist. What kind of sauce would you recommend? I'm still very new at this.
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Bacon Birds!  Awesome ! b
  5. How about some details on what you used for seasoning, time and temp. Looks really tasty and i would love to give it a try. Thanks
  6. Sweet Baby Rays is a great sauce if you can find it where you live. I usually smoke my chicken at a higher temp than I do my pork and beef.  I like 300* for chicken. 
    vulcancowboy likes this.
  7. vulcancowboy

    vulcancowboy Newbie

    I brined them for about 3hrs in a solution of 1/2 cup Kosher salt & 1/2 cup brown sugar.  Next time I think I'll cut the salt by 1/2.  I just used an off-the-shelf poultry seasoning from Lowe's

    Then placed the bacon over the chicken.  Smoked at around 220 (in hindsight, it should have been hotter).  Took about 4 hours to get to 165 degrees.

    I'm still very much a noobie, so take that into consideration. [​IMG]  
  8. Thanks. Newbie here too. I am in the san fran area and once we get thru the rain i want to get to using the smoker.

    Thanks again. They look really good.
  9. What wood did you use?
  10. vulcancowboy

    vulcancowboy Newbie

    I think it was some hickory that I bought at Lowes.  I just trimmed up an apple tree on my property and saved a bunch for smoking.  Looking forward to trying that.
  11. smokinal

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

    Looks delicious! I guess it's true. Everything IS better with bacon.

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