Tips for bonelss skinless chicken breast... sans bacon wrap

ColdFyre · 02-02-2013, 10:38 PM

1st off, I have confession... I don't eat pork (//ducks incoming insults!//). It's a religious thing. Anyhow, I've read about how wrapping the chicken breasts in bacon really helps the outer part of the meat from getting leathery.

As stated above, that's not an option for me. I've heard mayo, baste, spray,etc. Any tips?

Gonna do 'em in a OTG with some apple or mesquite, I've not decided yet. I plan on soaking in a brine tonight and then reverse sear tomorrow. Smoke low till 150 internal then crank it over high heat until 165.

MisterChrister · 02-02-2013, 10:44 PM

Maybe you can bard it with beef fat if that's an option for you? Not sure if anyone has ever done that or if the flavor would pair ok.....

JohnHB · 02-02-2013, 10:51 PM

I guess we can't suggest caul. I would forget breast & use thighs- they hold moisture better. Another way is forget BBQ & sous vide at 145F.
John

Hoss · 02-02-2013, 10:58 PM

Pull at 155 and let carryover heat finish em.Cook indirect.smear whatever you like on em.chicken only tastes like whatever you brine it in or smear on it anyway.That is why it is so popular.It has no taste.Donot believe me???? Boil a breast Ina pot of plain water and tell me it ain't so.

You could always foil/envelope in parchment paper with some liquid and aromatics til done.En papiloate?(sp),so to speak.no drying out for sure.

ColdFyre · 02-02-2013, 11:06 PM

Quote:

Originally Posted by JohnHB

I would forget breast & use thighs- they hold moisture better.

I usually use thighs... I really don't like white meat at all. I've rarely had it (or been able to cook it) nice and juicy.

cameraman · 02-02-2013, 11:44 PM

Brine, butterfly, pound lightly and cook quick.

J'ville Grill · 02-03-2013, 12:12 AM

Just don't over cook and you'll be fine.

chriscw81 · 02-03-2013, 12:12 AM

when i cook breast(bought boneless) i cook it fast. a little crispy on the outside and juicy in the middle. i dont cook breast slow at all

jeffjenkins1 · 02-03-2013, 12:17 AM

Don't over cook it, it will be nice and moist.

Jeff

Motley Q · 02-03-2013, 01:04 PM

Why the big production?

Throw them on the grill for 10 min.....done.

aawa · 02-03-2013, 01:09 PM

Brining is a good start, another way to help moisture is injecting with butter.

But if you cook till 155 internal temp and then let it rest, it will carry over to 160 and still be nice and moist.

for tough leathery outside, cook it quick so the outside doesn't dry out.

ColdFyre · 02-03-2013, 01:21 PM

Quote:

Originally Posted by Motley Q

Why the big production?

Throw them on the grill for 10 min.....done.

Good question! Guess I just want to see if I can do it. I'd love to be able to have a nice smoked chicken breast. Like I said earlier, I'm not a big fan of 'em (regardless how they are cooked). The wife likes 'em and I'd like to be able to make them edible for me too. :)

buccaneer · 02-03-2013, 01:33 PM

Would you smoke a prime steak?
You see my point?
You can do it, but it is a very unwise thing to do because the ingredient is unmatched to the style.
Smoke a whole skin on chicken so it has some built in fat protection.
Marinate the breast in olive oil with lemon pepper and ta herb of your choice and grill it hot on the OTG, over apple wood if you like.
For desert do vanilla ice cream on skewers like kebabs
did I go too far?

ColdFyre · 02-03-2013, 01:39 PM

Good point... at some point practicality has to outweigh desire :)

But the ice cream skewers sound pretty good :)

buccaneer · 02-03-2013, 01:50 PM

Quote:

Originally Posted by ColdFyre

Good point... at some point practicality has to outweigh desire :)

But the ice cream skewers sound pretty good :)

02-02-2013, 10:38 PM	#1
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	Tips for bonelss skinless chicken breast... sans bacon wrap 1st off, I have confession... I don't eat pork (//ducks incoming insults!//). It's a religious thing. Anyhow, I've read about how wrapping the chicken breasts in bacon really helps the outer part of the meat from getting leathery. As stated above, that's not an option for me. I've heard mayo, baste, spray,etc. Any tips? Gonna do 'em in a OTG with some apple or mesquite, I've not decided yet. I plan on soaking in a brine tonight and then reverse sear tomorrow. Smoke low till 150 internal then crank it over high heat until 165.

02-02-2013, 10:44 PM	#2
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Maybe you can bard it with beef fat if that's an option for you? Not sure if anyone has ever done that or if the flavor would pair ok..... __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

02-02-2013, 10:51 PM	#3
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	I guess we can't suggest caul. I would forget breast & use thighs- they hold moisture better. Another way is forget BBQ & sous vide at 145F. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

02-02-2013, 11:44 PM	#6
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Brine, butterfly, pound lightly and cook quick. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

02-03-2013, 12:12 AM	#7
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	Just don't over cook and you'll be fine. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

02-02-2013, 10:58 PM	#4
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Pull at 155 and let carryover heat finish em.Cook indirect.smear whatever you like on em.chicken only tastes like whatever you brine it in or smear on it anyway.That is why it is so popular.It has no taste.Donot believe me???? Boil a breast Ina pot of plain water and tell me it ain't so. You could always foil/envelope in parchment paper with some liquid and aromatics til done.En papiloate?(sp),so to speak.no drying out for sure.

02-03-2013, 12:12 AM	#8
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	when i cook breast(bought boneless) i cook it fast. a little crispy on the outside and juicy in the middle. i dont cook breast slow at all __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

02-03-2013, 12:17 AM	#9
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Don't over cook it, it will be nice and moist. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

02-03-2013, 01:04 PM	#10
Motley Q On the road to being a farker Join Date: 08-18-12 Location: marietta Ga Downloads: 0 Uploads: 0	Why the big production? Throw them on the grill for 10 min.....done.

02-03-2013, 01:09 PM	#11
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Brining is a good start, another way to help moisture is injecting with butter. But if you cook till 155 internal temp and then let it rest, it will carry over to 160 and still be nice and moist. for tough leathery outside, cook it quick so the outside doesn't dry out. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

02-03-2013, 01:33 PM	#13
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Would you smoke a prime steak? You see my point? You can do it, but it is a very unwise thing to do because the ingredient is unmatched to the style. Smoke a whole skin on chicken so it has some built in fat protection. Marinate the breast in olive oil with lemon pepper and ta herb of your choice and grill it hot on the OTG, over apple wood if you like. For desert do vanilla ice cream on skewers like kebabs did I go too far? __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

02-03-2013, 01:39 PM	#14
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	Good point... at some point practicality has to outweigh desire :) But the ice cream skewers sound pretty good :)