Last week, I posted my recipe forCrispy Smoked Chicken Wings, today I’m sharing how we do Smoked Chicken Breast, and we’ve got all kinds of fun stuff in the queue. While a lot of people are into smoking a whole chicken, we’re more into smoking chicken in pieces. More surface are...
Preparing the Chicken Thighs for Smoking Once the thighs have brined for 3 hours, remove them from the fridge and rinse them well under cold water. Drain well using a colander and place them into a mixing bowl or another zip top bag for seasoning. Add some mustard to the chicken and make...
Insert the probe into the thickest part of the chicken breast. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160℉, 2 1/2-3 hours. 225˚F/107˚C 160˚F/71˚C ...
Smoked Turkey Breast Smoked Thanksgiving Turkey Apple Juice Brined Turkey Smoked Turkey Legs Beer Can Turkey Grill Smoked Turkey Teriyaki Turkey WingsSmoked, Sliced and Sauced Chicken BreastSmoked Cornish Game HensPoultry smokes in less time than beef or pork, and makes for a nice change of pace....
Smoke enhancement –a well-brined turkey breast often takes on smoke more evenly and develops a beautifully seasoned crust. Best woods for smoked turkey breast For today’s recipe, along with this Smoked Spatchcock Chicken, I prefer a touch of sweetness in the smoke using apple, cherry, pecan...
Wild turkey breast, smaller, weighed about 1.5 to 2 pounds, no skin. Brined x 4 hours with Smokins simple brine 1 with added garlic and pepper. Injected with a little melted butter. Rubbed with Chikky Rub Downeast Version courtesy of SmokinMainiac from our last exchange. ...
3. Once the chicken is brined and the smoker is set, let’s prepare the chicken. Pull it out of the water and pat it dry with some paper towels, then butterfly (aka spatchcock) the chicken – my friend Michelle at Nom Nom Paleo has a good guidehere. Pat it dry again with some ...
For this recipe, Nicole Hopper in the Food & Wine Test Kitchen spatchcocked the chicken for even cooking. She salt dry brined it overnight to help the skin crisp up despite the low cooking temperature. The simple dry rub has garlic, onion, cumin, and brown sugar, but feel free to use ...
What kind of turkey are you using? What if it’s been pre-brined? Okay, there are basically 3 kinds of turkey: 1.Regular turkey: Contains a certain percentage of water retained from processing (washing and chilling). On the package, it will say “may contain up to X percent retained ...
Whole turkey– choose a 12 to 16-lb turkey; one that hasn’t been salted, pre-brined, injected, basted or enhanced. If you buy a frozen turkey, you must thaw it before smoking. I wrote about that below. Unsalted butter– adds richness and helps the skin crisp up. You can use olive...