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Unread 09-30-2003, 07:44 AM   #16
somebody shut me the fark up.
willkat98's Avatar
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
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I do a pack of bone in chicken breast each and every time I smoke.

I put them right under the heat shield.

I'm not sure you cooked them long enough. I have them in for around 3 hours, then with an instant read, I consistently get 180* right at the 3 hour mark, keeping a chamber temp of around 240*

Maybe the marinade was too long.

I never marinade chicken, cause the skin seems to lock out alot of the flavor. Won't hesitate with beef or pork, but rarely ever do I do chicken that way.

And watch those tips of the chicken breasts. They dry out the fastest.

Keep spraying too!

Statistical Anomalies render some statistics meaningless. +/- 3 standard deviations

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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