Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


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.

Thread Tools
Old 05-18-2021, 09:15 AM   #1
Found some matches.
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?
Biggenz is offline   Reply With Quote

Old 05-18-2021, 11:25 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.
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote
Old 05-20-2021, 07:40 PM   #3
Full Fledged Farker
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
GrillBillie_D is offline   Reply With Quote
Old 05-26-2021, 11:03 PM   #4
Full Fledged Farker
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.
ynotfehc is offline   Reply With Quote
Old 06-20-2021, 07:30 PM   #5
Concept Que
On the road to being a farker
Join Date: 07-29-13
Location: OC, CA

I just saw this and I'm sure your event is over but if you get the request in the future this might help. I brine the chicken breasts (yes they are boneless, skinless as well) first for about 45mins. in a simple brine of 1/2c kosher salt, 1/2c sugar and 1g of water. We thin slice the chicken and serve it as a bbq chicken sandwich with bacon, cheddar cheese and lettuce and our customers love it. Haven't had one complaint (knock on wood) that it's been dry.
Concept Que is offline   Reply With Quote
Old 06-23-2021, 02:23 PM   #6
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-17-21
Location: Indian Harbour Beach, FL
Name/Nickname : PitPirateDanny

This is an excellent question. With that Brine, can I do it over night? I am doing an event this weekend for 120 and need to do 30 pounds of boneless skinless chicken breasts. I was going to brine them overnight, then start my cook on site 2 hours before serving time.
Is brining overnight too much?
PitPirateBBQ is offline   Reply With Quote
Old 06-23-2021, 03:07 PM   #7
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX

Depending on how much salt is in your brine, yes it can be too much. A typical brine of 3/4 cup of salt (plus sugar and other stuff) to a gallon of water would be ok for about 4 hours max IMO. Even this may be too much for some people, but if you have time to experiment, go for it.
JS-TX is offline   Reply With Quote

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 12:13 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts