Whatt wood?

mearm · Aug 26, 2012

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.

Smoothsmoke · Aug 26, 2012

Go as light as you can with the smoke, preferably a fruit wood. And not much of it, as poultry absorbs smoke super easy.

cliffcarter · Aug 26, 2012

I like to use cherry on chicken. I would not use the mesquite.

5string · Aug 26, 2012

+1 on the Cherry... lightly

IamMadMan · Aug 26, 2012

^+1 more on the cherry
^+1 on lightly

Cherry will work well and give the chicken a nice mahogany color.

Scubadoo97 · Aug 26, 2012

IamMadMan said:
^+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

realspaazz · Aug 26, 2012

I like apple. just go lightly on the smoke.

dbq · Aug 26, 2012

realspaazz said:
I like apple. just go lightly on the smoke.

I also like apple wood for chicken but will be tring some cherry next week.

Whatt wood?

mearm

Guest

Smoothsmoke

Babbling Farker

cliffcarter

is one Smokin' Farker

5string

is one Smokin' Farker

IamMadMan

somebody shut me the fark up.

Scubadoo97

Knows what a fatty is.

realspaazz

Take a breath!

dbq

Full Fledged Farker

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