New Traeger

DrBigLu · Joined: 20 Mar 2008 Posts: 8

Just bought a Traeger and am ready to start it up this weekend...Plan on doing some ribs and chicken.

My family for the most part likes the breast so was wondering if anyone has smoked just chicken breast instead of the whole chicken and about how long it takes?

enjkuck · Posted: May 21 2008 Post subject:

Congrats on the traeger purchase. I love my traegers. As for just q'n some breast, I would consider brining first. I usually do chicken haves or whole with skin on for about 3-4 hours @ 250 degrees or until I get a temp of 160-165 in the breast. Temp is more important than time.
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Traeger 124, 125

skybob · Posted: May 21 2008 Post subject:

I can't say I've ever done just the breast. If I did, I'd make sure to brine the pieces to keep them moist while cooking.
I normally brine an entire bird, spatchcock it (cut the backbone out) and then before putting on the smoker, I put some oil on and rub on. Smoke it till 175 in the thigh.
Everything on the bird is moist that way.
I can understand just smoking the breast, but the rest of the bird is very tasty also, not to mention that you can nearly buy a complete bird for the cost of a couple breasts.
Smoked chicken and homemade noodles?? Wonderful and something to do with the rest of the bird.
Good luck with your Traeger, I love mine.
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Treager Texas pit
OK Joe's stickburner

Pellethead Pitmaster

jerbroni · Posted: May 21 2008 Post subject:

If you're going to do breasts, do the kind that still have the bones and the skin. Boneless/skinless breasts dry out very easily on my Traeger.

DrBigLu · Joined: 20 Mar 2008 Posts: 8

thanks for the info...i was planning on doing breast with the bone and skin on....what is the mixture for the brine

skybob · Posted: May 21 2008 Post subject:

I mix a cup of salt and a cup of sugar into a gallon of water for my basic brine. Seems to work well for me.
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Treager Texas pit
OK Joe's stickburner

Pellethead Pitmaster

OddThomas · Posted: May 21 2008 Post subject:

Hi,

You'll likely get a lot of varied responses about brining. For small batches I use 1/4 cup each of brown sugar and kosher salt to 6 cups of water and I brine for at least 8 hours and up to 12. You can double the sugar and salt content and brine in less time (4-6 hours), but in my experience, it doesn't produce as good a finished product.

You can add other flavors to the brine such a citrus, herbs, or bay leaf, but the main goal is to hydrate the meat as much as possible. In addition, while I prefer bone-in chicken, you can use this brine on boneless with great results.