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Second go, smoked chicken breast.

My Specialty. Bone in-skin on (is there any other way) smoked chicken breast is my favorite. My fiancé always want's me to make it for our friends to entertain or make it for comfort food when someone is grieving. I've always made on my Webber or in the oven when it's raining. Yesterday, I made it on the Egg. What a difference! So freaking Juicy! The skin wasn't as crispy as we like but the flavor was there This was only my second go but I did have a little trouble with temp control this time. I wanted to keep it at 350° but it seemed to want to hang out at 450°. I didn't want to close the vents too much and lose what heat I had. But I'm guessing now that that shouldn't be a worry with The Egg since the ceramics will help. I'm still learning.

Comments

  • SkiddymarkerSkiddymarker Posts: 7,964
    Welcome. Were you direct or indirect? I usually do mine at 425-450 indirect, touch of corn starch on the skin and it seems to crisp nicely. Make sure its dry before the cook. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Indirect with the plate setter. I think maybe I just harvested too soon.
  • brine it and let it dry for a few hours in the fridge. You think it's juicy now....and the skin will be like a chip. Just put them in 1 gallon water, 225 grams of kosher salt, 125 grams of white sugar (heat to dissolve and let cool before adding the bird. Leave in for 2 hours then let air dry in the fridge either overnight or for a few hours. You'll never go back!
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Wow Thanks!
  • Plano_JJPlano_JJ Posts: 448
    Take it from Cen-Tex, once you brine you wont go back. I started it this year and the flavor is incredible
  • After brining I apply my rub?
  • Strummer said:
    After brining I apply my rub?

    yep.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • EggRacerEggRacer Posts: 400
    225 grams = ?tsps.
    XLBGE & LBGE
    North Richland Hills, TX
  • here it is for our non-metric brothers. This is actually for an herbed brine but the base is still the same. http://eggheadforum.com/discussion/1145474/the-herbed-poultry-brine-from-charcuterie-the-craft-of-salting-smoking-and-curing/p1
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
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