How long should cook/smoke boneless...

Burnt coal

skinless chicken breasts? I just got my Lrg BGE and I've cooked on it 3 or 4 times in the past 8 days. Can I cook these breasts for 1.5 to 2 hours at a low temp. I have been cooking the breasts in about 15-20 min. They've been good but its more like grilling them with a small smoke flavor. Am I cooking them too fast. If so, what temp should I cook them at using my BGE lump and some hickory chips? Thanks!

Unknown

Never used a BGE (thinking of getting one), but boneless skinless breasts are too dry to slow cook. Here's a method that'll give you great results. Pound or score the breats to get them to cook faster. mix olive oil with greek salad dressing and pour into a zip lock bag with chicken. Marinate for several hours. Get the grill warmed up and cook over direct heat, just like a steak.

Florida Grillin Girl

If you want to taste some fantastic smoked chicken, try chicken thighs. They come out great if you do them at 250 - 275 dome for 2 hours, flipping a couple of times. I wouldnt recommend cooking the breasts this way cause they will dry out.

Faith

Rolling Egg

I've never cooked boneless breast at a low and slow for 2 hours. I'm thinking if you do you will end up with a piece or tough dry chicken. Boneless, skinless needs to be cooked quicker at a higher temp probably like you've been doing. Just swap up your rubs,marinade, and smoking chips to give you diff flavors. If you want low and slow chicken I would reccomend you going with a bone in piece like halves or whole birds.

cookn biker

I stuff 'em. Cook at 300-350, indirect with smoke. Cook to temp. They come out juicy and good!

EGGARY

Direct or indirect ?

Burnt coal

Ok, I tried it tonight using indirect at 225-275 with water soaked hickory chips. I spoke to the butcher at my local Publix supermaket and he suggested I rap the boneless skinless breasts in bacon and cook at 225 for 1.5 hrs or until chicken was at 165-170 internal temp. It wasn't bad at all! It took almost 2 hrs at 250 or so. Might have been a tad dry but all in all I was impressed. Great smoke flavor! Thanks for all the responses!

MJF24

I find the key to getting boneless chicken breasts to be moist is to cook 'em indirect at a dome temp of around 350 degrees and pull them when the internal meat temperature is 160. When they're done, plate them and cover the plate with aluminum foil for 5-10 minutes before eating.