The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-22-2011, 04:56 PM   #1
Ironhead3
Got rid of the matchlight.
 
Join Date: 08-21-11
Location: north carolina
Downloads: 0
Uploads: 0
Default how long do I smoke bone in chicken breast

Hey I just found this site and have seen and read a lot of good stuff.
I am going to smoke skin-on bone in chicken breast and I wanting some suggestions of how long?
10-12 breast on a Brinkman Vertical charcoal smoker with top and middle rack.
Everything I have read has said to brine it so I will do that for 3-4 hours.
Thanks for any input
Ironhead3 is offline   Reply With Quote


Unread 08-22-2011, 05:01 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

part of the answer depends on what temps you plan to cook at.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 08-22-2011, 05:08 PM   #3
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Deep fry them, way better
Sledneck is offline   Reply With Quote


Thanks from:--->
Unread 08-22-2011, 05:08 PM   #4
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

Cook it at 275-300. Pull it at 160° and let rest for 10-15 minutes. Time? About 60-90 minutes.
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Thanks from:--->
Unread 08-22-2011, 05:50 PM   #5
BBQ_new_B
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 02-04-10
Location: Central Texas
Downloads: 0
Uploads: 0
Default

Give them about two hours to be on hte safe side.
BBQ_new_B is offline   Reply With Quote


Unread 08-22-2011, 05:54 PM   #6
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Also, go very light with the smoke.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 08-22-2011, 07:28 PM   #7
tbaker30
Got Wood.
 
Join Date: 06-15-10
Location: Bloomington, IN
Downloads: 0
Uploads: 0
Default

Two to two and a half hours and light on the smoke. It is pretty easy to ruin a good piece of chicken with too much smoke.
tbaker30 is offline   Reply With Quote


Unread 08-22-2011, 07:41 PM   #8
Ironhead3
Got rid of the matchlight.
 
Join Date: 08-21-11
Location: north carolina
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tbaker30 View Post
Two to two and a half hours and light on the smoke. It is pretty easy to ruin a good piece of chicken with too much smoke.
I am a rookie but love smoked food.
How do I control the smoke more vent less smoke?
Thanks again
Ironhead3 is offline   Reply With Quote


Unread 08-22-2011, 07:47 PM   #9
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

I agree with, Mitch. Don't go by time, internal temp only. A breast can become overcooked in a New York minute.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids

Last edited by NorthwestBBQ; 08-22-2011 at 08:03 PM..
NorthwestBBQ is offline   Reply With Quote


Unread 08-22-2011, 07:58 PM   #10
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Deep fry them, way better

It's the Sled way .......
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
2 - Super FAST, Super ACCURATE Green Thermapen1 splashproof)

"A good friend will come and bail you out of jail, your best friend will be sitting right beside you on the bench saying "What a Ride!" WooHoo
aquablue22 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
How long do you ice down your breast? SLCMACK Q-talk 18 11-22-2011 11:10 AM
bone-in breast is the best syndicate559 Q-talk 3 09-06-2011 12:19 AM
How To Smoke A Stuffed Chicken Breast - Texas Style MilitantSquatter Q-talk 12 03-01-2010 02:43 PM
How long to smoke and at what temp (bone in turkey breast) Que-Dawg Q-talk 3 04-05-2009 12:26 PM
7# bone in Turkey breast done in 2 Hours? FatDaddy Q-talk 4 11-23-2006 02:38 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts