View Single Post
Old 09-30-2003, 07:44 AM   #16
somebody shut me the fark up.
Bill-Chicago's Avatar
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.

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!

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
Bill-Chicago is offline   Reply With Quote