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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.


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Unread 11-11-2013, 12:11 PM   #1
louisville fan
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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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Unread 11-11-2013, 12:17 PM   #2
Bludawg
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IDK all my chickens come assembled. I bet you drink lite beer too
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Unread 11-11-2013, 12:25 PM   #3
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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.
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Unread 11-11-2013, 12:41 PM   #4
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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.

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Unread 11-11-2013, 12:55 PM   #5
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this is how I do them

http://www.bbq-brethren.com/forum/sh...d.php?t=160939
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