Smokin-It User Forum!
Recipes => Poultry => Topic started by: Etex on October 15, 2013, 08:57:15 PM
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Haven't seemed to find anything on this. Skinless breast. Time and temp?
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I'd do a bacon weave or blanket if it was going to be skinless. Temp? Maybe 165ish. 165 is the recommended temp via food safety guidelines.
I've never done just a chicken breast, although I've done pheasant breasts and the bacon is a must.
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I think a brine would be a must on a skinless chicken breast, unless you want a dry one. It's amazing what a good brine will do for certain meats! Time?....depends on the size, of course, but you want an internal of 165.
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Thanks fellas. I did put them in a simple brine. I had not thought about the bacon. Excellent idea. I will do that.
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Inject them. Once injected (and you have to do this slowly), coat with oil, butter whatever and bacon. They won't take but about 2 hours at 250 to get up to temp and be still juicy.