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Unread 08-25-2012, 11:41 PM   #1
mearm
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Default Whatt wood?

I'm going to try to smoke (weather permitting) some boneless, skinless chicken breasts. I have about 8 that I stuck in a brine for about 24 hours(I know this is excessive for the cut, but I am still experimenting).
My question to you is, in the brine I threw in some cored, sliced apples. Should I smoke with chunks of apple wood? Or I have pecan, cherry, and mesquite(all chunk). I will gladly take advice. I am here to learn.
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Unread 08-25-2012, 11:57 PM   #2
Smoothsmoke
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Go as light as you can with the smoke, preferably a fruit wood. And not much of it, as poultry absorbs smoke super easy.
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Unread 08-26-2012, 06:14 AM   #3
cliffcarter
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I like to use cherry on chicken. I would not use the mesquite.
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Unread 08-26-2012, 06:19 AM   #4
5string
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+1 on the Cherry... lightly
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Unread 08-26-2012, 07:02 AM   #5
IamMadMan
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^+1 more on the cherry
^+1 on lightly

Cherry will work well and give the chicken a nice mahogany color.
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Unread 08-26-2012, 08:21 AM   #6
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Quote:
Originally Posted by IamMadMan View Post
^+1 more on the cherry
^+1 on lightly

Cherry will work well and give the chicken a nice mahogany color.
+1 on the color which would look great on those pale breasts
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Unread 08-26-2012, 08:54 AM   #7
realspaazz
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I like apple. just go lightly on the smoke.
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Unread 08-26-2012, 09:37 AM   #8
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Quote:
Originally Posted by realspaazz View Post
I like apple. just go lightly on the smoke.
I also like apple wood for chicken but will be tring some cherry next week.
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