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

 
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Big Tex BBQ
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PostPosted: Sat Jan 03 09 1:25 am    Post subject: Boneless skinless chicken breasts, I can't do it... Reply with quote

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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Wkdforit
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PostPosted: Sat Jan 03 09 2:22 am    Post subject: Reply with quote

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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Big Tex BBQ
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PostPosted: Sat Jan 03 09 3:01 am    Post subject: Reply with quote

Ok I'll try that next time. Run them up to 165 degrees I guess.
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SoEzzy
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PostPosted: Sat Jan 03 09 3:39 am    Post subject: Reply with quote

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! Shocked
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JimH
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PostPosted: Sat Jan 03 09 3:56 am    Post subject: Reply with quote

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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GOON'S BBQ
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PostPosted: Sat Jan 03 09 4:02 am    Post subject: Reply with quote

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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Big Tex BBQ
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PostPosted: Sat Jan 03 09 4:09 am    Post subject: Reply with quote

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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OKBBQEA
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PostPosted: Sat Jan 03 09 4:37 am    Post subject: Reply with quote

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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Big Tex BBQ
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PostPosted: Sat Jan 03 09 5:01 am    Post subject: Reply with quote

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?
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OKBBQEA
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PostPosted: Sat Jan 03 09 6:30 am    Post subject: Reply with quote

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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Big Tex BBQ
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PostPosted: Sat Jan 03 09 7:43 am    Post subject: Reply with quote

Great, Thanks!
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Alien BBQ
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PostPosted: Sun Jan 04 09 12:54 pm    Post subject: Reply with quote

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

http://www.thesmokering.com/forum/viewtopic.php?t=14411&highlight=paper
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Big Tex BBQ
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PostPosted: Mon Jan 05 09 11:29 pm    Post subject: Reply with quote

Holy crap that looks good! A hint of apple smoke on that would be awesome...
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PostPosted: Thu Jan 08 09 11:58 pm    Post subject: Reply with quote

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! Very Happy
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PostPosted: Wed May 14 14 10:23 am    Post subject: No no no... Chicken breast is EASY Reply with quote

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
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PostPosted: Wed May 14 14 9:52 pm    Post subject: Reply with quote

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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