Shawn White
Sous Chef
I picked up fresh back attached, skin on whole chicken breasts on sale today $2/lb. ($4/lb for boneless skinless is a really good price around here)
11lbs of it is on the WSM right now and I can't wait for dinner! They are being smoked over Maple Leaf lump and maple wood, around 250F with water in the pan.
I just used maple and chicken together for the first time earlier this week and everybody loved it. I did those 4 whole birds around 350F with no water pan and I thought the chicken dripping smoke was a bit much (too strong).
The breasts were plopped on the WSM after trimming a bit of fat and dangly skin. Temp reading is 140F internal right now ... I think I'm going to brush with butter, then when they hit 160F put them skin down on the grill to finish them off.
They are cooking pretty quickly. Has anybody tried brining these things? Did it make much difference that you could tell?
11lbs of it is on the WSM right now and I can't wait for dinner! They are being smoked over Maple Leaf lump and maple wood, around 250F with water in the pan.
I just used maple and chicken together for the first time earlier this week and everybody loved it. I did those 4 whole birds around 350F with no water pan and I thought the chicken dripping smoke was a bit much (too strong).
The breasts were plopped on the WSM after trimming a bit of fat and dangly skin. Temp reading is 140F internal right now ... I think I'm going to brush with butter, then when they hit 160F put them skin down on the grill to finish them off.
They are cooking pretty quickly. Has anybody tried brining these things? Did it make much difference that you could tell?