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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 05-18-2021, 08:15 AM   #1
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Join Date: 08-24-14
Location: Kansas City
Default Sliced chicken breast and hold?

I have an event coming up that the client is instant on smoked sliced boneless skinless chicken breast. I typically use thighs and have not tried with breasts. What’s the best method to smoke slice and hold them so they aren’t dried out?
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Old 05-18-2021, 10:25 AM   #2
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel

If I had to do it, if possible I'd slice to order, and hold in chicken broth. If you have to pre slice, I would also hold in chicken broth to keep it moist.
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Old 05-20-2021, 06:40 PM   #3
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Join Date: 03-08-12
Location: Redding, CA

Have you tried boneless skinless thighs? I use them all the time and most people think it is breast meat. As suggested, hold in either broth or melted butter
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Old 05-26-2021, 10:03 PM   #4
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Join Date: 07-03-13
Location: St Paul, MN

Get 6 or 8oz breasts, cut them in halves or thirds, shingle them in the pan with a liltle chx stock and hold them. Just because they want sliced, doesnt mean they can tell you how thick to slice them.
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