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Recipes => Poultry => Topic started by: es1025 on July 03, 2016, 10:09:06 AM

Title: Bone-in Chicken Breast
Post by: es1025 on July 03, 2016, 10:09:06 AM

Currently brining 4 CB in the briner.  The brine: 1 gallon of H2O, 1 cup of kosher salt and 1 cup of brown sugar.  Going to brine 1 hour/pound.

Going to smoker at between 250-275 put a little memphis dust and then wrap in bacon.

Cook to 165 and then rest for a bit.

Title: Re: Bone-in Chicken Breast
Post by: es1025 on July 05, 2016, 04:44:22 PM

Came out really good. Moist and juicy, the bacon was not bad either. Smoked at 270.

Title: Re: Bone-in Chicken Breast
Post by: DivotMaker on July 05, 2016, 09:01:19 PM

Perfect process, Ed, gets perfect results!  Nice job! 8)

Title: Re: Bone-in Chicken Breast
Post by: SmokinSusie-Q on July 06, 2016, 11:27:23 AM

Quote from: es1025 on July 03, 2016, 10:09:06 AM

Currently brining 4 CB in the briner.  The brine: 1 gallon of H2O, 1 cup of kosher salt and 1 cup of brown sugar.  Going to brine 1 hour/pound.

Going to smoker at between 250-275 put a little memphis dust and then wrap in bacon.

Cook to 165 and then rest for a bit.

How long did it take to cook to 165?  Did you place the probe in the biggest, smallest, or ? breast?  I'm trying chicken breasts for the first time tomorrow.

Title: Re: Bone-in Chicken Breast
Post by: es1025 on July 11, 2016, 09:30:23 AM

It was about 1.5 hours. I had the probe in the middle of the breast. The 4 breasts we about the same size.

Title: Re: Bone-in Chicken Breast
Post by: SmokinSusie-Q on July 15, 2016, 11:23:05 AM

Quote from: es1025 on July 11, 2016, 09:30:23 AM

It was about 1.5 hours. I had the probe in the middle of the breast. The 4 breasts we about the same size.

Thanks, Ed.  I really like your recipe.  Hope to try it soon.

Title: Re: Bone-in Chicken Breast
Post by: hphp77 on March 26, 2018, 07:31:02 PM

What type of wood did you use and how much?

Title: Re: Bone-in Chicken Breast
Post by: DivotMaker on March 27, 2018, 08:48:18 PM

Hey Hphp, Welcome to the party! 8)

You picked a pretty old thread to jump into on your first post, but that's OK!  Not sure what wood Ed used on this one, but I recommend cherry for poultry.  I also like good old hickory, but cherry is my favorite!

Now that you're with us, how about adding a first name and town to your signature line?  We like to know our new friends, and hphp just isn't very warm. ???   Also, head over to the introductions section and tell us a little about yourself (smoker model, experience, etc.). 

Come back often, and jump in wherever you like!

Title: Re: Bone-in Chicken Breast
Post by: es1025 on March 28, 2018, 07:14:02 AM

I use between 1oz and 2 oz of wood. Cherry wood. I measure the wood on a small digital scale.

Probe was place in the middle of the breast. It took about 1.5 hours. I used a chef alarm.

Title: Re: Bone-in Chicken Breast
Post by: DivotMaker on March 28, 2018, 07:02:47 PM

Thanks Ed!  You just can't beat that cherry on poultry!