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-   -   Whatt wood? (http://www.bbq-brethren.com/forum/showthread.php?t=142465)

mearm 08-25-2012 11:41 PM

Whatt wood?
 
I'm going to try to smoke (weather permitting) some boneless, skinless chicken breasts. I have about 8 that I stuck in a brine for about 24 hours(I know this is excessive for the cut, but I am still experimenting).
My question to you is, in the brine I threw in some cored, sliced apples. Should I smoke with chunks of apple wood? Or I have pecan, cherry, and mesquite(all chunk). I will gladly take advice. I am here to learn.

Smoothsmoke 08-25-2012 11:57 PM

Go as light as you can with the smoke, preferably a fruit wood. And not much of it, as poultry absorbs smoke super easy.

cliffcarter 08-26-2012 06:14 AM

I like to use cherry on chicken. I would not use the mesquite.

5string 08-26-2012 06:19 AM

+1 on the Cherry... lightly

IamMadMan 08-26-2012 07:02 AM

^+1 more on the cherry
^+1 on lightly

Cherry will work well and give the chicken a nice mahogany color.

Scubadoo97 08-26-2012 08:21 AM

Quote:

Originally Posted by IamMadMan (Post 2189849)
^+1 more on the cherry
^+1 on lightly

Cherry will work well and give the chicken a nice mahogany color.

+1 on the color which would look great on those pale breasts

realspaazz 08-26-2012 08:54 AM

I like apple. just go lightly on the smoke.

dbq 08-26-2012 09:37 AM

Quote:

Originally Posted by realspaazz (Post 2189924)
I like apple. just go lightly on the smoke.

I also like apple wood for chicken but will be tring some cherry next week.


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