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-   -   Tips for bonelss skinless chicken breast... sans bacon wrap (http://www.bbq-brethren.com/forum/showthread.php?t=152980)

ColdFyre 02-02-2013 10:38 PM

Tips for bonelss skinless chicken breast... sans bacon wrap
 
1st off, I have confession... I don't eat pork (//ducks incoming insults!//). It's a religious thing. Anyhow, I've read about how wrapping the chicken breasts in bacon really helps the outer part of the meat from getting leathery.

As stated above, that's not an option for me. I've heard mayo, baste, spray,etc. Any tips?

Gonna do 'em in a OTG with some apple or mesquite, I've not decided yet. I plan on soaking in a brine tonight and then reverse sear tomorrow. Smoke low till 150 internal then crank it over high heat until 165.

MisterChrister 02-02-2013 10:44 PM

Maybe you can bard it with beef fat if that's an option for you? Not sure if anyone has ever done that or if the flavor would pair ok.....

JohnHB 02-02-2013 10:51 PM

I guess we can't suggest caul. I would forget breast & use thighs- they hold moisture better. Another way is forget BBQ & sous vide at 145F.
John

Hoss 02-02-2013 10:58 PM

Pull at 155 and let carryover heat finish em.Cook indirect.smear whatever you like on em.chicken only tastes like whatever you brine it in or smear on it anyway.That is why it is so popular.It has no taste.Donot believe me???? Boil a breast Ina pot of plain water and tell me it ain't so.:becky:
You could always foil/envelope in parchment paper with some liquid and aromatics til done.En papiloate?(sp),so to speak.no drying out for sure.

ColdFyre 02-02-2013 11:06 PM

Quote:

Originally Posted by JohnHB (Post 2352428)
I would forget breast & use thighs- they hold moisture better.

I usually use thighs... I really don't like white meat at all. I've rarely had it (or been able to cook it) nice and juicy.

cameraman 02-02-2013 11:44 PM

Brine, butterfly, pound lightly and cook quick.

J'ville Grill 02-03-2013 12:12 AM

Just don't over cook and you'll be fine.

chriscw81 02-03-2013 12:12 AM

when i cook breast(bought boneless) i cook it fast. a little crispy on the outside and juicy in the middle. i dont cook breast slow at all

jeffjenkins1 02-03-2013 12:17 AM

Don't over cook it, it will be nice and moist.

Jeff

Motley Q 02-03-2013 01:04 PM

Why the big production?

Throw them on the grill for 10 min.....done.

aawa 02-03-2013 01:09 PM

Brining is a good start, another way to help moisture is injecting with butter.

But if you cook till 155 internal temp and then let it rest, it will carry over to 160 and still be nice and moist.

for tough leathery outside, cook it quick so the outside doesn't dry out.

ColdFyre 02-03-2013 01:21 PM

Quote:

Originally Posted by Motley Q (Post 2353104)
Why the big production?

Throw them on the grill for 10 min.....done.

Good question! Guess I just want to see if I can do it. I'd love to be able to have a nice smoked chicken breast. Like I said earlier, I'm not a big fan of 'em (regardless how they are cooked). The wife likes 'em and I'd like to be able to make them edible for me too. :)

buccaneer 02-03-2013 01:33 PM

Would you smoke a prime steak?
You see my point?
You can do it, but it is a very unwise thing to do because the ingredient is unmatched to the style.
Smoke a whole skin on chicken so it has some built in fat protection.
Marinate the breast in olive oil with lemon pepper and ta herb of your choice and grill it hot on the OTG, over apple wood if you like.
For desert do vanilla ice cream on skewers like kebabs
did I go too far?

ColdFyre 02-03-2013 01:39 PM

Good point... at some point practicality has to outweigh desire :)

But the ice cream skewers sound pretty good :)

buccaneer 02-03-2013 01:50 PM

Quote:

Originally Posted by ColdFyre (Post 2353172)
Good point... at some point practicality has to outweigh desire :)

But the ice cream skewers sound pretty good :)

:laugh:

:thumb:


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