Boneless skinless chicken breasts, I can't do it...

[Big Tex BBQ]

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???
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Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
Orion

[Wkdforit]

Try putting them in a brine. I saw on food network the other day thats what she did, they looked like they came great.
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Michael
Lang 60 Original

[Big Tex BBQ]

Ok I'll try that next time. Run them up to 165 degrees I guess.
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Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
Orion

[SoEzzy]

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!
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Here's a change Robert.

I still work here!

[JimH]

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.
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The Demolition Man - Demolition Man BBQ

[GOON'S BBQ]

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.
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Q 'n Brews

Tipsy Pig BBQ and Brewery

[Big Tex BBQ]

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.
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Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
Orion

[OKBBQEA]

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.
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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

[Big Tex BBQ]

[OKBBQEA]

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.
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I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
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

[Big Tex BBQ]

Great, Thanks!
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Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
Orion

[Alien BBQ]

here you go.............

http://www.thesmokering.com/forum/viewtopic.php?t=14411&highlight=paper
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https://www.linkedin.com/in/michaeloberry

[Big Tex BBQ]

Holy crap that looks good! A hint of apple smoke on that would be awesome...
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Char-Broil Silver- highly modified- inside and out.
Weber natural gasser
Char-Broil charcoal grill
Orion

[Gourmet-Gator]

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!
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In GOD We Trust... GOD Bless AMERICA

Gear...Oklahoma Joe's Longhorn Offset
Brinkmans Gourmet Bullet
Char-Broil 6 Burner Stainless Gasser
2 Deep Fryers

[thestooge1]

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]

[capitalism]