Your email address will not be published. Smoke at 250 using fruit wood until internal temperature reaches 165 (about 1.5 hours). … We used 3 large breasts and the total cook time was 6 hours.) Bone-in and skin-on poultry is recommended for smoking because the skin and bones add much needed flavor and moisture. I want to add a couple of bone in chicken breasts for a friend who doesn't eat ribs. How To Smoke Chicken. Worth the wait and effort. Smoked the Chicken Breasts for 2 hours. Didn’t have time to brine so I marinated in Italian dressing for 45 minutes prior to smoking. Boneless, skinless, low-calorie, healthy, juicy and tender, this recipe for smoked chicken breast is simple and delicious. Always marinate in a glass or non-BPA plastic baking dish or large container to prevent an adverse reaction from certain metals. Found this post thru a Google search, tried it tonight. Don’t skip this step as it allows for the juices to be reabsorbed into the muscle fibers. You might find yourself wondering how it is possible to smoke such a delicate piece of meat. That’s critically important. Everything I read suggests smoking at a temp of 275 to avoid rubbery skin. A basic marinade includes fat, acid, salt, and seasonings. Because they are on the bone and have their skin on, the meat stays much juicier for all your favorite leftover recipes like Caesar Pitas, Cajun Pasta and of course Creamy Smoked Chicken Salad. Remove a rack from your Masterbuilt Smoker. Smoke chicken directly on rack for 4-6 hours or until internal temperature reaches 75°C. How long to smoke marinated chicken thighs to make jerky? LOL Seriously, smoking chicken isn’t all that hard. It depends on the size of your chicken and how close to the heat, but I’d guess 60-90 minutes. (The total cooking time will depend on the cut of the meat – i.e. Smoked Bone-in Chicken Breasts: A Step-By-Step Guide. This recipe will serve approximately 4 to 6 people. Great recipe. Set up your grill for indirect cooking or use your smoker. The bone imparts a lot of flavor into the meat while the breasts cook. Delicious. I’m going to ask you to do something for me:  Try these ONCE. This can be as simple as a mixture of olive oil, vinegar or citrus juice, sea salt, and your favorite dried herbs and spices. We’ve cooked them often and they are amazing. It is a good idea to marinate for 1 and up to 4 hours prior to smoking especially if you are cooking a large turkey for several hours. These two smoked chickens were made by using cans which were stuffed into the chicken cavity. It took 85 minutes for the bone in breast (1.1 pounds) to reach 165F when smoked at 275F. All bull aside, this is the only way to do chicken. I always cook at least one extra just for that purpose. Cooking time will be approximately 1-1/2 to 2 hours until the internal temperature of the meat reaches 160 to 165°F. The bone-in version usually comes with the rib bones attached. YUMMMM! While the smaller boneless breast was done after 65 minutes the larger breast was only at 156F. Pat the chicken dry with paper towels. Preheated the MAK 2 Star Wood Pellet Smoker-Grill to 180ºF, the SMOKE Setpoint, using Apple wood BBQ pellets. And, clean your sink well to prevent any cross-contamination with other foods. Preheat smoker to 115°C. It was juicy and tender. Depending on the portion size, this could take anywhere from 2 hours for wings to approximately 6 hours for a turkey smoked at 225°F. It is possible to smoke a whole turkey or to smoke smaller portions, such as chicken wings or drumsticks. I used a dry rub from Rudy’s country store. Chicken breast meat is extremely lean and can dry out while cooking. I tried to do a video and gave up for this time around, so I’m going to scrounge up my best photos for this and crank out some tips for you that have the power to grow your barbecue business or party crowd. Just once, and tell me they aren’t significantly better than what you’re used to. Masterbuilt Electric Smokers are nice for both beginners and pros because they maintain their heat regardless of weather conditions. It can help keep the chicken moister over extended periods of cooking. Just pay attention to internal temp. When cooking chicken breast, the rib bones in a bone-in chicken breast act as insulation. Well, add smoke. Sprinkle both sides of chicken with chicken rub. Just don’t cook it over 165! Chicken Breasts (Bone In and Boneless) Smoked at 325F Done & Delicious. Smoked chicken breast is tender, juicy, and jam-packed full of flavor. I dare you. Might even leave the eyeballs in. { 8 comments… read them below or add one }. Brine the chicken for at least 2 hours, up to all day OR for quick marinade use Italian Dressing for at least 30 minutes. This one was used to make both smoked chicken and smoked BBQ ribs. How long could I leave it in on a temp of 225. Would live to try it, thanks! Make sure to cook them to an internal temp of 165 – not a degree more. thanks again. http://www.extraordinarybbq.com/smoked-chicken-breasts-bone-in/, BBQ Surf & Turf – A Valentine’s Day Special. You can easily purchase pre-made marinades, barbeque sauces, or seasoning blends/rubs. Baste chicken with BBQ sauce during the last hour of cook time. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. How long should I smoke a turkey tenderloin and at what temperature? You’ll find that these are much less expensive than boneless breasts and will be very moist and flavorful when you smoke/cook them. The skin helps to keep the flesh moist. However, it is nice to be able to customize your meal by making your own marinade or seasoning. Do you even know how good they are? But I’m totally amazed at how nobody cooks Bone in Chicken Breasts! Take the chicken out of the brine and carefully rinse it well under cold running water. It is recommended that you use either a digital probe thermometer placed in the dark meat portion, or you can check the temperature every time you replenish your wood chips and liquid with an instant read meat thermometer. Brined and Smoked Pheasant with a Honey Glaze, Perfect Smoked Thanksgiving Turkey + Sides, Smoked & Marinated Chicken Skewers / Kabobs, Smoked Bone-In Chicken Breasts and Thighs, Smoked Chicken Wings 2 Ways: Sweet & Spicy and Herb, Smoked Drumsticks Three Ways – Seasoned, Buffalo and Lemon & Herb, Smoked Spinach Stuffed Chicken Breasts and Crab Stuffed Chicken Breasts. If smoking boneless, skinless thighs and breasts, I recommend brining or marinating the meat overnight to add moisture. Save my name and email in this browser for the next time I comment. If you do that, you’ll love these. I want to share with you how easy and fun it is to smoke split bone-in chicken breasts. 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