oink
The BBQ BRETHREN FORUMS.


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
Old 08-25-2012, 11:41 PM   #1
mearm
Got rid of the matchlight.
 
Join Date: 08-08-12
Location: Godfrey, IL
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.
mearm is offline   Reply With Quote


Old 08-25-2012, 11:57 PM   #2
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Go as light as you can with the smoke, preferably a fruit wood. And not much of it, as poultry absorbs smoke super easy.
Smoothsmoke is offline   Reply With Quote


Old 08-26-2012, 06:14 AM   #3
cliffcarter
Take a breath!
 
Join Date: 02-21-11
Location: Old Town, Maine
Default

I like to use cherry on chicken. I would not use the mesquite.
cliffcarter is online now   Reply With Quote


Old 08-26-2012, 06:19 AM   #4
5string
is one Smokin' Farker
 
5string's Avatar
 
Join Date: 07-05-12
Location: Geezerville, North Carolfornia
Default

+1 on the Cherry... lightly
__________________
PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV
5string is online now   Reply With Quote


Old 08-26-2012, 07:02 AM   #5
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

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

Cherry will work well and give the chicken a nice mahogany color.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is online now   Reply With Quote


Old 08-26-2012, 08:21 AM   #6
Scubadoo97
On the road to being a farker
 
Join Date: 02-19-12
Location: Dunedin, Florida
Default

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
__________________
You can't lay on the beach and drink rum all day unless you start in the morning
Scubadoo97 is offline   Reply With Quote


Old 08-26-2012, 08:54 AM   #7
realspaazz
Take a breath!
 
realspaazz's Avatar
 
Join Date: 08-21-10
Location: Lake Worth, Florida
Default

I like apple. just go lightly on the smoke.
__________________
18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS
realspaazz is offline   Reply With Quote


Old 08-26-2012, 09:37 AM   #8
dbq
Full Fledged Farker
 
dbq's Avatar
 
Join Date: 06-06-12
Location: Aurora, Mo
Default

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.
__________________
22.5 OTG(AU), SJG Mini, SJ X 2, Three wheeler SJ, WGA, modded Char Griller , Q100
dbq is offline   Reply With Quote


Reply

Tags
brines, chicken breast, Smoking, wood

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 03:42 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.