First, I'm not a fan of smoking chicken breasts, even with skin and bone in, however, I volunteered to smoke pork butts and chicken for a friends party Saturday and I asked him to get chicken thighs, but he wants breasts. So now I have about 15 pounds of them and I'm having second thoughts. I know I need to brine them first, and I think I'm looking for a 225 or so cook temp. I'm used to 350 for chickens with bone and skin so I'm not sure now. Since I'm cooking off site, I will need to pull them early and get them to the party so they can be put on a grill for saucing a little later. I'm good with the butts, so no issues there.
Many questions here. How long should I brine, what cooking temp and how soon can I safely pull them so I won't over cook while adding the sauce (150 degrees?) or should I go ahead and sauce them and try to keep them warm and not worry about on site saucing. I do not have a cambro but I'm sure there are plenty of tips for safe storage. A good brine recipe would be helpful as well.
I know this is a big ask, but you all have pulled through in the past. Thanks!
Many questions here. How long should I brine, what cooking temp and how soon can I safely pull them so I won't over cook while adding the sauce (150 degrees?) or should I go ahead and sauce them and try to keep them warm and not worry about on site saucing. I do not have a cambro but I'm sure there are plenty of tips for safe storage. A good brine recipe would be helpful as well.
I know this is a big ask, but you all have pulled through in the past. Thanks!