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Big Tex BBQ Newbie

Joined: 02 Jan 2009 Posts: 69 Location: Dallas, TX.
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Posted: Sat Jan 03 09 1:25 am Post subject: Boneless skinless chicken breasts, I can't do it... |
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My favorite BBQ restaurant (Dickeys) here is the DFW area cook these boneless skinless breasts. They are awesome everytime I go there! I've been trying to replicate them and it just ain't happening.... Too dry or too tuff, etc. What's the secret? Cook and foil, higher temp shorter time, I don't know? Does anyone have a recipe for good breasts??? _________________ Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
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Wkdforit BBQ Fan

Joined: 16 Apr 2007 Posts: 104 Location: North East, Mississippi
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Posted: Sat Jan 03 09 2:22 am Post subject: |
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Try putting them in a brine. I saw on food network the other day thats what she did, they looked like they came great. _________________ Michael
Lang 60 Original |
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Big Tex BBQ Newbie

Joined: 02 Jan 2009 Posts: 69 Location: Dallas, TX.
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Posted: Sat Jan 03 09 3:01 am Post subject: |
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Ok I'll try that next time. Run them up to 165 degrees I guess. _________________ Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sat Jan 03 09 3:39 am Post subject: |
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You can brine or you can marinade.
Brines being a salt and sugar only or salt, sugar and spice mix, marinades being somewhat different with oil and acids in the mix too.
I have done boneless skinless chicken breasts, in Italian dressing for 4 or 5 hours, then grilled them instead of smoking them, that was a success, then I found out afterward that a number of BBQ competition teams use Italian dressing on their chicken!  _________________ Here's a change Robert.
I still work here! |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Sat Jan 03 09 3:56 am Post subject: |
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I marinade them overnight in Wishbone Italian dressing, great every time. I sear therm over high heat, then finish over low. They take about 20 minutes or so but that was on my gasser, the Weber Kettle will require some experimentation. _________________ The Demolition Man - Demolition Man BBQ |
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GOON'S BBQ BBQ Fan

Joined: 03 May 2006 Posts: 384 Location: Taxachusetts
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Posted: Sat Jan 03 09 4:02 am Post subject: |
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Whenever I do chicken breasts I sear them both sides super hot and then roast them for 10 minutes at aound 450* ndirect. Comes out real juicy. Wife loves it. _________________ Q 'n Brews
Tipsy Pig BBQ and Brewery |
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Big Tex BBQ Newbie

Joined: 02 Jan 2009 Posts: 69 Location: Dallas, TX.
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Posted: Sat Jan 03 09 4:09 am Post subject: |
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Now your talking. But it doen't sound like I get to spark up the smoker for them... It sounds like using the grill is the trick. _________________ Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
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OKBBQEA BBQ Pro

Joined: 30 Apr 2007 Posts: 809 Location: Moore, Oklahoma
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Posted: Sat Jan 03 09 4:37 am Post subject: |
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I do boneless/skinless all the time on the smoker and they turn out moist and juicy. All you gotta do is take the time to brine them. _________________ I only believe in two basic food groups... Chili & BBQ
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Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen |
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Big Tex BBQ Newbie

Joined: 02 Jan 2009 Posts: 69 Location: Dallas, TX.
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Posted: Sat Jan 03 09 5:01 am Post subject: |
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cultofnobody wrote: | I do boneless/skinless all the time on the smoker and they turn out moist and juicy. All you gotta do is take the time to brine them. |
Thats good news... After checking it looks like brine time on those breastesses is about an hour. About how long do you smoke them, 225ish? _________________ Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
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OKBBQEA BBQ Pro

Joined: 30 Apr 2007 Posts: 809 Location: Moore, Oklahoma
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Posted: Sat Jan 03 09 6:30 am Post subject: |
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Yep, you got the brine time down. Also doesn't hurt to go a little longer but I wouldn't go less than an hour.
I have cooked mine anywhere from 225 to 325. Just depends on whether I have a smoker dedicated to chicken or if I'm having to share a smoker with other meats.
They take about an hour if you cook them at 325. Lower temps I check them after an hour and then about every 15-20 minutes after that.
The important thing is to get them to 160 internal. I like to pull them between 160 and 165.
I like to hit them with a mop about 15-20 minutes before I pull them too. Usually a mixture of apple juice, honey, and whatever BBQ sauce I have on hand. I just try and thin the BBQ sauce down a little with the apple juice. _________________ I only believe in two basic food groups... Chili & BBQ
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Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen |
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Big Tex BBQ Newbie

Joined: 02 Jan 2009 Posts: 69 Location: Dallas, TX.
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Posted: Sat Jan 03 09 7:43 am Post subject: |
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Great, Thanks! _________________ Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
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Alien BBQ BBQ All Star

Joined: 12 Jul 2005 Posts: 5426 Location: Roswell, New Mexico
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Big Tex BBQ Newbie

Joined: 02 Jan 2009 Posts: 69 Location: Dallas, TX.
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Posted: Mon Jan 05 09 11:29 pm Post subject: |
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Holy crap that looks good! A hint of apple smoke on that would be awesome... _________________ Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
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Gourmet-Gator BBQ Super Pro

Joined: 24 Apr 2006 Posts: 1806 Location: Evans, Georgia
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Posted: Thu Jan 08 09 11:58 pm Post subject: |
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I have tried this and its true, you like "Chik-Filets" chicken sammies, marinade boneless chicken breast in dill pickle juice. There you have it!  _________________ In GOD We Trust... GOD Bless AMERICA
Gear...Oklahoma Joe's Longhorn Offset
Brinkmans Gourmet Bullet
Char-Broil 6 Burner Stainless Gasser
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thestooge1
Joined: 31 Jan 2009 Posts: 7
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Posted: Wed May 14 14 10:23 am Post subject: No no no... Chicken breast is EASY |
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Guys. Brine, brine time, temp, etc.... No no no!
The simple and extremely easy solution to perfect smoked chicken breast is.... The type of smoker.
I'm sorry if this sounds pompous, but I've found (tripped upon really) the best way to smoke chicken breast. Period.
My dad doesn't eat a lot of beef, so when we have the family over, I smoke chicken breast for him (that gets devoured by everyone).
I smoke most of the meat in the stick burner, but reserve the electric masterbuilt for chicken breast and tri tip...
I sprinkle the thawed breasts with garlic salt and coarse cracked pepper... Then put them on 225... Normally I cook to temp but have these suckers down.
The key is the electric smoker.. It's sealed and TRAPS in the moisture (GREAT for chicken breast and tri tip but lousy for bark on beef)... I don't even use a water pan.
If they are rather thin, 90 mins does them... Thick takes about 15 mins longer.
After I ensure they are all done, pull them.
In the stick burner they are dry... In the masterbuilt electric, they are moist, tender, and Devine!!! Just don't add too much smoke (I use oak). Super moist and orgasmic flavor (okay...perhaps orgasmic should be reserved to tri tip)
Want an extra bit of flavor? Put the breasts on the second to top shelf and put bacon strips (I use Wright bacon) on the top. It will add a few mins to the breasts but the bacon drip on
to them am OMG they are good!!!
You electric smokers, Try them!
They are fantabulous![/img] |
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capitalism BBQ Fan

Joined: 22 Aug 2010 Posts: 168 Location: Huntsville
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Posted: Wed May 14 14 9:52 pm Post subject: |
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Big Tex BBQ wrote: | Now your talking. But it doen't sound like I get to spark up the smoker for them... It sounds like using the grill is the trick. |
This is what I run with. Less fat = Hot royal oak banked Weber with indirect heat. No wood.
Often don't brine and they are moist as can be.
Take to 165 and rest for a few, loosely tented.
Cheers,
Cap |
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