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Mothers Day Chicken - Printable Version

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Mothers Day Chicken - Pigout - 05-09-2012 05:44 PM

I guess I've been volunteered to smoke chicken for my wife's family for Mothers day...They have already picked up the chicken at a great price, they are bone in chicken breast. I already have a great brine and rub that I have used for grilling and it tastes amazing. I just haven't smoked chicken yet Huh I don't know what internal temps I'm shooting for and what temp to smoke at and for how long? I'm looking for a mild smoke flavor, what do you think about maybe some fruit wood like an apple or peach? I can't screw this up... theres no backup plan if I fail...Can you feel the pressure I'm under?

Any help would be appreciated...


RE: Mothers Day Chicken - HDBBQ - 05-09-2012 06:32 PM

lol I follow this one pretty close this is one Bam Bam posted on BBQ Island.
http://www.bbqislandinc.com/Bam-Bams-Smoked-Chicken-Recipe_b_49.html


RE: Mothers Day Chicken - elkski - 05-09-2012 07:07 PM

You will do fine.... Even some hickory chased with apple is great on a breast... I say more smoke for a thick breast.. I like smoke with every bite.
That recipe sounds great..I do hope those breasts are skin on? or you might need to alter your thinking some so they dont get dry on top??


RE: Mothers Day Chicken - Pigout - 05-09-2012 08:09 PM

(05-09-2012 07:07 PM)elkski Wrote:  You will do fine.... Even some hickory chased with apple is great on a breast... I say more smoke for a thick breast.. I like smoke with every bite.
That recipe sounds great..I do hope those breasts are skin on? or you might need to alter your thinking some so they dont get dry on top??

I was thinking the same thing so I may wrap them in bacon to hold the moisture...I don't want to over do them to the point their dry. Thanks for mentioning hickory I've never used it on chicken...but sounds good.


RE: Mothers Day Chicken - stewartr002 - 05-09-2012 11:32 PM

That recipe sounds good but I cook at 300 degrees for about an hour and a half until internal temp reaches 155-160. Also, I butter the skin before applying my rub. It crips the skin up. I get bite through skin most of the time when I cook at 300 (or a little higher) for a shorter time period and the chicken is always moist.
Randy


RE: Mothers Day Chicken - Pigout - 05-11-2012 06:47 PM

Thanks Randy for the guideline on the temps, that was my biggest fear. I've always heard that people have the hardest cooks with chicken. Man my wife just brought home 20 lbs. of the biggest chicken breasts I've seen. BAM BAM has some awesome posts...hickory and apple bacon wrapped chicken breast..sounding fantastic! I will let you guys know how it goes...I feel a little better after picking your BBQ knowledge.

Thanks againSmile


RE: Mothers Day Chicken - Pigout - 05-15-2012 08:47 PM

Chicken turned out fantastic! Moist and flavorful, 25lbs. of chicken disappeared, lots of happy people! Temps right on!

Thanks again for the guidelines.


RE: Mothers Day Chicken - HDBBQ - 05-15-2012 08:49 PM

Awesome to hear


RE: Mothers Day Chicken - elkski - 05-15-2012 09:10 PM

Did u use bacon? Skin off?


RE: Mothers Day Chicken - Pigout - 05-15-2012 09:28 PM

(05-15-2012 09:10 PM)elkski Wrote:  Did u use bacon? Skin off?

Bone in skin on...used a hickory/peach blend chicken came out great, skin held moisture and had a nice lightly crisp very flavorful taste.

Thanks again