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Old 01-30-2011, 08:00 PM   #1
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TNT Smoked Chicken Breast Process

Thought there might be some interest in the process I've adopted for smoking chicken breast fillets. The process works equally well with different seasonings.

Fresh fillets from the grocery with excess fat and connective tissue removed.



Drizzle with extra virgin olive oil and sprinkle with seasonings. In this case, I used a spicy homemade rub. Herbs de Provence work well too.



Using a "rib rack" and metal skewers arrange pieces so that thick end is resting on the bottom of the rack and run skewer across the top of the rack pinning each fillet in place.



Into the smoker. As you can see there is plenty of room to allow heat and smoke to circulate around each piece.



After 4 hours at 170 degrees increase temperature to 225 until internal temp is 165.


Slice and serve. I usually make about 3 pounds worth and plan a couple of menus around it. Later this week we'll have smoked chicken Caesar salads.



.40
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Old 01-30-2011, 08:16 PM   #2
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Nice..

The chicken looks good... and so does the knife.
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Old 01-30-2011, 08:53 PM   #3
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Looks great...good enough to eat! Yum!!!!
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Old 02-01-2011, 07:51 AM   #4
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Looks great! Traeger? What wood did you use? Where's the bacon!

Nice pix! Great look'n knife!
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Old 02-01-2011, 11:33 AM   #5
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WOW! That looks good. May have to get a smoker at some point. I think it would really be a hit at my house. I am not sure which one to buy, but I need to be able to make chicken like that, and it can't be done on the grill!
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Old 02-01-2011, 01:47 PM   #6
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Quote:
Originally Posted by BigAL View Post
Looks great! Traeger? What wood did you use? Where's the bacon!

Nice pix! Great look'n knife!
Quote:
Originally Posted by chopper View Post
WOW! That looks good. May have to get a smoker at some point. I think it would really be a hit at my house. I am not sure which one to buy, but I need to be able to make chicken like that, and it can't be done on the grill!
Yes. It's a Traeger. I think this is one of the best smokers available on the market. Digital thermostat, choice of woods, and easy to work with. Very much like a smoking crockpot.

Oak is my favorite wood for smoking any kind of meat. It delivers consistent results without getting bitter like hickory or mesquite can.

Thanks for the comments. This method works equally well for beef steaks and pork chops and baby-back ribs too. It's just a matter of adjusting times.

.40
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Old 02-02-2011, 12:29 AM   #7
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Quote:
Originally Posted by forty_caliber View Post
Yes. It's a Traeger. I think this is one of the best smokers available on the market. Digital thermostat, choice of woods, and easy to work with. Very much like a smoking crockpot.

Oak is my favorite wood for smoking any kind of meat. It delivers consistent results without getting bitter like hickory or mesquite can.

Thanks for the comments. This method works equally well for beef steaks and pork chops and baby-back ribs too. It's just a matter of adjusting times.

.40
I think it needs some latitudinal adjustments, too...like way north.
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Old 02-02-2011, 08:26 AM   #8
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Quote:
Originally Posted by forty_caliber View Post
Yes. It's a Traeger. I think this is one of the best smokers available on the market. Digital thermostat, choice of woods, and easy to work with. Very much like a smoking crockpot.

Oak is my favorite wood for smoking any kind of meat. It delivers consistent results without getting bitter like hickory or mesquite can.

Thanks for the comments. This method works equally well for beef steaks and pork chops and baby-back ribs too. It's just a matter of adjusting times.

.40
It looked familiar, I have the texas(075 iirc) and a Louisiana Whole Hog pellet smoker. I use the Lou the most, 99% of the time. It also has digital therm. I usually use mesquite, but will also use a mix of oak/pecan and cherry/apple.
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Old 02-02-2011, 11:08 AM   #9
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I'm so jealous. I don't have a smoker with heat capability or I'd be doing this RIGHT NOW. .40 that is some beautiful work, thanks for sharing.
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Old 02-02-2011, 02:01 PM   #10
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I googled the Traeger, and there are many different models. Do you think the smaller ones are worth my buying, or would it be better to get something better. You know...would the smaller ones work as well, just smaller? I would just love to get a smoker this summer, but I know nothing about buying one. Sometimes I just cook for two, but other times it is common for me to be cooking for up to 8. What dso you think?
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