Bone-in Chicken Breast

[es1025]

Currently brining 4 CB in the briner.  The brine: 1 gallon of H2O, 1 cup of kosher salt and 1 cup of brown sugar.  Going to brine 1 hour/pound.

Going to smoker at between 250-275 put a little memphis dust and then wrap in bacon.

Cook to 165 and then rest for a bit.

 

[es1025]

Came out really good. Moist and juicy, the bacon was not bad either. Smoked at 270.

 

[DivotMaker]

Perfect process, Ed, gets perfect results!  Nice job! 8)

 

[SmokinSusie-Q]

Currently brining 4 CB in the briner.  The brine: 1 gallon of H2O, 1 cup of kosher salt and 1 cup of brown sugar.  Going to brine 1 hour/pound.

Going to smoker at between 250-275 put a little memphis dust and then wrap in bacon.

Cook to 165 and then rest for a bit.

How long did it take to cook to 165?  Did you place the probe in the biggest, smallest, or ? breast?  I'm trying chicken breasts for the first time tomorrow.

 

[es1025]

It was about 1.5 hours. I had the probe in the middle of the breast. The 4 breasts we about the same size.

 

[SmokinSusie-Q]

It was about 1.5 hours. I had the probe in the middle of the breast. The 4 breasts we about the same size.

Thanks, Ed.  I really like your recipe.  Hope to try it soon.

 

[hphp77]

What type of wood did you use and how much?

 

[DivotMaker]

Hey Hphp, Welcome to the party! 8)

You picked a pretty old thread to jump into on your first post, but that's OK!  Not sure what wood Ed used on this one, but I recommend cherry for poultry.  I also like good old hickory, but cherry is my favorite!

Now that you're with us, how about adding a first name and town to your signature line?  We like to know our new friends, and hphp just isn't very warm. ???  Also, head over to the introductions section and tell us a little about yourself (smoker model, experience, etc.). 

Come back often, and jump in wherever you like!

 

[es1025]

I use between 1oz and 2 oz of wood. Cherry wood. I measure the wood on a small digital scale.

Probe was place in the middle of the breast. It took about 1.5 hours. I used a chef alarm.

 

[DivotMaker]

Thanks Ed!  You just can't beat that cherry on poultry!