I'm cooking a last minute dinner for around 20 people tomorrow. I'm having burgers and dogs on the grill, 3 racks of BBs and chicken breasts in the smoker. Planning to use peach wood for a light smoke because I don't know what these guests would like.
I haven't made chicken breasts in the smoker before. These are boneless, skinless chicken breasts. I'm finding conflicting cooking times. I've seen "cook at 225-250f, for 1 hour and 2 1/2 hours to an IT of 160°." The ribs will already be in at 225. Anybody have an idea how long they'll take?
Should I cut them in half to make more servings and cut down cook time?
I'm planning to marinate them in fresh garlic, rosemary, lemon juice, olive oil for 2 hours, and wrap in prosciutto. How's that sound? Is there any reason NOT to cook them in a tin pan to help retain juices and make moving them easier?
Anything I'm not think of?
Thank you guys in advance for any advice you can give me.
I haven't made chicken breasts in the smoker before. These are boneless, skinless chicken breasts. I'm finding conflicting cooking times. I've seen "cook at 225-250f, for 1 hour and 2 1/2 hours to an IT of 160°." The ribs will already be in at 225. Anybody have an idea how long they'll take?
Should I cut them in half to make more servings and cut down cook time?
I'm planning to marinate them in fresh garlic, rosemary, lemon juice, olive oil for 2 hours, and wrap in prosciutto. How's that sound? Is there any reason NOT to cook them in a tin pan to help retain juices and make moving them easier?
Anything I'm not think of?
Thank you guys in advance for any advice you can give me.