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chicken breasts, raised grid? indirect?

Unknown
Unknown
edited November -0001 in EggHead Forum
I'm doing some boneless skinless breasts tonight that I plan on cutting up and tossing into a salad. I plan on smoking them with some cherrywood and wanted to know what ya'll thought would be the best setup? They've been marinating in some sundried tomato dressing since this morning. Thanks.
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Comments

  • Braddog
    Braddog Posts: 212
    atx,[p]I do them every few days on the standard grid, direct at 350. I cook them about 20 minutes per side and sauce for another 5 minutes per side.[p]Braddog

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  • thirdeye
    thirdeye Posts: 7,428
    atx,[p]I have no issues with skinless chicken. In fact I can get more flavor onto and into the meat where I want it. The flavor is very even too. However without skin, losing moisture is a battle, especially with breasts and it's even harder with boneless-skinless breasts.[p]One of the rules of thirdeye is to brine all poultry white meat. It will keep it moist, carry in some flavor and best of all broaden your window for doneness. (In other words, you can slightly overcook brined chicken and they are still good).[p]Here is a link to my cookin' site. Check out skinless chicken page (which contains my favorite chicken brine) and also the brining page for some additional information.[p]~thirdeye~
    [ul][li]PWF&S[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • SSN686
    SSN686 Posts: 3,506
    Morning thirdeye:[p]I agree that brining is very advantageous with boneless/skinless chicken breasts. I do these probably every 2 to 3 weeks for having during the rest of the week for lunches or quick dinners.[p]Here is a batch I did a few weeks ago. Direct on main grid about 350 to 375 dome temp. Cooking time usually 30 to 35 minutes at the most (internal temp 160 to 163).[p]P7080002.jpg[p]And the finished product.[p]P7080006.jpg[p]Have a GREAT day!
    Jay

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • thirdeye
    thirdeye Posts: 7,428
    658c60e1.jpg
    <p />SSN686,[p]Hey man, those look good. Chicken has been $1 a pound lately. I've been cooking in quantity and vacuum sealing portions too. [p]Also canned a few breasts, stripping the bones for broth and freezing it. You know .... winter is coming.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Golfnut
    Golfnut Posts: 144
    thirdeye,
    You da man!!
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  • tinker1966
    tinker1966 Posts: 1
    Those pictures are awesome!! Do you cook them with the egg top down? Having some issues with burning my chickens... ouch!
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