Author Topic: Bone-in Chicken Breast  (Read 1490 times)

es1025

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Bone-in Chicken Breast
« 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.

Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

es1025

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Re: Bone-in Chicken Breast
« Reply #1 on: July 05, 2016, 04:44:22 PM »
Came out really good. Moist and juicy, the bacon was not bad either. Smoked at 270.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

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Re: Bone-in Chicken Breast
« Reply #2 on: July 05, 2016, 09:01:19 PM »
Perfect process, Ed, gets perfect results!  Nice job! 8)
Tony from NW Arkansas
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SmokinSusie-Q

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Re: Bone-in Chicken Breast
« Reply #3 on: July 06, 2016, 11:27:23 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.
Sue
Cedar Point, NC

es1025

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Re: Bone-in Chicken Breast
« Reply #4 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.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

SmokinSusie-Q

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Re: Bone-in Chicken Breast
« Reply #5 on: July 15, 2016, 11:23:05 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.
Sue
Cedar Point, NC

hphp77

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Re: Bone-in Chicken Breast
« Reply #6 on: March 26, 2018, 07:31:02 PM »
What type of wood did you use and how much?

DivotMaker

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Re: Bone-in Chicken Breast
« Reply #7 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!
Tony from NW Arkansas
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Smokin-It Model 1, 2D conversion, and 3D
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es1025

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Re: Bone-in Chicken Breast
« Reply #8 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.
« Last Edit: March 28, 2018, 07:18:49 AM by es1025 »
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

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Re: Bone-in Chicken Breast
« Reply #9 on: March 28, 2018, 07:02:47 PM »
Thanks Ed!  You just can't beat that cherry on poultry!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!