The BBQ BRETHREN FORUMS. - View Single Post - I've been challenged. Smoke skinless boneless chicken breast without drying them out.

scottrock · 05-28-2020, 09:30 PM

I've done before. Definitely brine over night. Any brine will do. I've used salt and Cajun seasoning. Worked great. Will keep them moist and can impart flavor. Pat dry. Before putting them on smoker, I put a light bbq rub on them. Then wrapped in bacon. And put more rub on, after bacon wrap. Put in smoker 225-250. Pulled them right at the first point that poultry is done, or slightly earlier if your going to glaze in sauce and put back on smoker. Bacon and brine should keep them from drying out. Make sure breast are on thicker side. When just done sauce them up, with or without bacon still on and back on smoker quickly for sauce to glaze. Should be great. Internal temp is your friend here. Good luck.

05-28-2020, 09:30 PM	#8
scottrock Got rid of the matchlight. Join Date: 07-13-15 Location: Roslyn, NY	I've done before. Definitely brine over night. Any brine will do. I've used salt and Cajun seasoning. Worked great. Will keep them moist and can impart flavor. Pat dry. Before putting them on smoker, I put a light bbq rub on them. Then wrapped in bacon. And put more rub on, after bacon wrap. Put in smoker 225-250. Pulled them right at the first point that poultry is done, or slightly earlier if your going to glaze in sauce and put back on smoker. Bacon and brine should keep them from drying out. Make sure breast are on thicker side. When just done sauce them up, with or without bacon still on and back on smoker quickly for sauce to glaze. Should be great. Internal temp is your friend here. Good luck.