Author Topic: 3rd smoke on 3.5D Boneless skinless chicken breasts  (Read 380 times)

BonaireBBQ

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3rd smoke on 3.5D Boneless skinless chicken breasts
« on: March 30, 2018, 04:38:51 PM »
Boneless Skinless Chicken Breasts   29 March 2018

2000Grams boneless skinless chicken breasts 7 very large breasts
14:00 28 March 2018 into equilibrium brine
1.5% Salt
1% Sugar
2 tsp Cumin
1 tsp Garlic powder
1 tsp Black pepper finely ground
1 med Lime zest and juice
16:00 30 March in to Smoker at 225F
1.9 oz Cherry

I plan to smoke to 145F then hold at that temp +/- for 10 minutes then pull. I really planned on doing these yesterday but the cold-flu that started Monday kicked in full blast and just couldn't do it.
I will do my best to post a picture when I pull them.

Happy and headed in to the smoker.
Walt in Bonaire

BonaireBBQ

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Re: 3rd smoke on 3.5D Boneless skinless chicken breasts
« Reply #1 on: March 30, 2018, 06:40:41 PM »
1 hour and 10 minutes to get to 145F held for 20 minutes at 145F +/-

Forgot the water pan not sure how much good it would do on such a short smoke?

Good smoke flavor very moist need to inject Cuba adobo seasoning. Girlfriend likes a lime and cumin flavor on her chicken which is what it was brined in. Question is it safe to inject the brine after brining the chicken?

Wood down to light charcoal not ash

Walt in Bonaire

old sarge

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Re: 3rd smoke on 3.5D Boneless skinless chicken breasts
« Reply #2 on: March 30, 2018, 09:37:00 PM »

 Question is it safe to inject the brine after brining the chicken?

Wood down to light charcoal not ash

I don't smoke poultry but will say no on injecting used brine into the chicken. Might try injecting some chicken stock after brining and rinsing. I just don't have any experience in poultry smoking or brining.
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SuperDave

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Re: 3rd smoke on 3.5D Boneless skinless chicken breasts
« Reply #3 on: March 30, 2018, 11:23:47 PM »
Brine is too salty to inject. When I want to inject, I make a separate injection.
Model 4, Harrisville, Utah

BonaireBBQ

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Re: 3rd smoke on 3.5D Boneless skinless chicken breasts
« Reply #4 on: March 31, 2018, 10:57:36 AM »
Thanks for the advice on injection. I will make up a fresh batch of Cuba Adobo minus the salt to inject next time.
Walt in Bonaire