SmoothBoarBBQ
is Blowin Smoke!
Hey All,
So I've been having a tough time getting chicken breast to come out nice and juicy for pulled / chopped chicken. Generally I'm smoking at 275-300° with a light smoke and take it to 165-170 since I want to turn it into pulled chicken. It keeps on coming out really dense in texture, though pretty good in taste.
I've been just giving it my AP dry rub and then tossing it on the smoker. I'm thinking about using Tuffy Stone's chicken brine to see if that helps, but outside of the brine, does anybody have any good tips for chicken breast? I've been doing skinless / boneless chicken thighs and taking them to about 185° and they have come out amazingly well for pulled chicken, but so far no luck with chicken breast.
Any and all tips are welcome.
So I've been having a tough time getting chicken breast to come out nice and juicy for pulled / chopped chicken. Generally I'm smoking at 275-300° with a light smoke and take it to 165-170 since I want to turn it into pulled chicken. It keeps on coming out really dense in texture, though pretty good in taste.
I've been just giving it my AP dry rub and then tossing it on the smoker. I'm thinking about using Tuffy Stone's chicken brine to see if that helps, but outside of the brine, does anybody have any good tips for chicken breast? I've been doing skinless / boneless chicken thighs and taking them to about 185° and they have come out amazingly well for pulled chicken, but so far no luck with chicken breast.
Any and all tips are welcome.