- Dec 4, 2006
- 46
- 12
Done a batch of 6 chicken breasts a few days ago, and was BOUND AND DETERMINED to make it moist. (Have always had that problem with poultry!) I brined them for an hour or two, then covered them with rub, and tossed into the smoker (Masterbuilt Electric) at a higher than normal temp for me. Set it at highest which is 275 on mine. Watched carefully, and yanked them when the thickest one was at 165, which was a bit over an hour. Right off the bat, they were AWESOME, dripping with juice!
Here's the problem: I let them rest, covered in a glass container covered in foil for the 2 hours until Dinner time, and by Dinner time the container had about a 1/2 to inch of juice in the bottom and the chicken was fairly dry. Not terrible, but NOTHING like when I pulled them off the smoker. Is there any hints to stop this from happening?
Or do they have to be eaten as soon as they are pulled, no choice?
Here's the problem: I let them rest, covered in a glass container covered in foil for the 2 hours until Dinner time, and by Dinner time the container had about a 1/2 to inch of juice in the bottom and the chicken was fairly dry. Not terrible, but NOTHING like when I pulled them off the smoker. Is there any hints to stop this from happening?
Or do they have to be eaten as soon as they are pulled, no choice?