Any Suggestions For The Best Way To Smoke Chicken Breast On A Searwood?

[Slapshot]

I'm on an a dietary eating plan that has created a need to buy high quality, non nitrate, non nitrite, 98% fat free, cold cuts as a part of my mid-day meal. These tend to be almost exclusively, smoked chicken and smoked turkey breast based. I would much rather I just smoke my own chicken breasts and not only improve the quality but also save money. I'm struggling to find a recipe that is simply for simply smoked chicken breasts.

I would certainly be willing to try a turkey breast too, but because of the size, that's more than I can consume in the time it remains safe to eat.

Thanks for any help.

 

[Elmo]

We usually brine with salt, sugars and herbs and then hot smoke. No nitrite or nitrate needed. Turkey breast works the best.

 

[abmet]

Personally for me chicken is better cooked higher heat than low and slow. I like to spatchcock couple whole chickens and have leftovers for lunch or use in other meals. Smoked turkey breasts make great sandwiches especially since started following Aaron Franklin’s process where wrap in foil with butter when get around 145 until up to temp.

 

[Slapshot]

Personally for me chicken is better cooked higher heat than low and slow. I like to spatchcock couple whole chickens and have leftovers for lunch or use in other meals. Smoked turkey breasts make great sandwiches especially since started following Aaron Franklin’s process where wrap in foil with butter when get around 145 until up to temp.

You certainly can't go wrong following anything from Aaron Franklin!

 

[GRT1959]

Seasoning is subjective and techniques will vary, but the single most important thing to cooking chicken or turkey breast is internal temp, period. Get it to 165 and take it off.

 

[BrettJA]

I'm on an a dietary eating plan that has created a need to buy high quality, non nitrate, non nitrite, 98% fat free, cold cuts as a part of my mid-day meal. These tend to be almost exclusively, smoked chicken and smoked turkey breast based. I would much rather I just smoke my own chicken breasts and not only improve the quality but also save money. I'm struggling to find a recipe that is simply for simply smoked chicken breasts.

I would certainly be willing to try a turkey breast too, but because of the size, that's more than I can consume in the time it remains safe to eat.

Thanks for any help.

Get the rotisserie