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Old 11-11-2013, 12:11 PM   #1
louisville fan
Is lookin for wood to cook with.
Join Date: 09-26-13
Location: Glasgow Ky
Default Chicken Breast Question

I am wanting to smoke boneless skinless chicken breast. How long does it usually take and what should the internal temp be?
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Old 11-11-2013, 12:17 PM   #2
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

IDK all my chickens come assembled. I bet you drink lite beer too
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Old 11-11-2013, 12:25 PM   #3
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Join Date: 03-08-13
Location: LawrenceFarkingKansas

That's gonna be a tough smoke unless you are just going to grill them hot and fast as you would regularly and add some wood for smoke flavor.

Boneless, skinless, chicken breast dries out really fast. You can brine it before hand, but I don't think you are going to be happy with your result doing boneless, skinless breast. If you really want a good smoked chicken breast, do a whole skin-on bird. They are super easy (I just throw mine on the smoker, no brine, no nothing) and you will have two juicy delicious smoked breasts, along with the rest. You can just peel the skin off after.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
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Old 11-11-2013, 12:41 PM   #4
is Blowin Smoke!
Join Date: 12-08-09
Location: Turlock, California

We are constantly cooking those for our youngest boy. We normally put the coals on one side of the kettle, and a few breasts on the cool side. Let them sit there for a little bit, then directly over the coals for about 2 minutes a side, until cooked. After that, back to the cool side for some more smoke absorption, until all of the chicken is cooked.

"Grandpa, you make the best meat, EVER!!"
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Old 11-11-2013, 12:55 PM   #5
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Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

this is how I do them

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