Boneless Skinless Chicken Breasts/WSM ?????


 
J

John Furdyn

TVWBB Pro
I'm having a hard time convincing myself to cook Boneless skinless chicken breasts on the WSM, low and slow ?? I've cook chicken almost everyway possible thus far but not boneless skinless breats.

Don't they get done too quick, to get real flavor from the smoke ?

Can someone enlighten me about this ??

Any thoughts other than I"m "Crazy" (I already know that), will be appreciated.

Thanks
 
John,

You're not crazy, I wouldn't do chicken breasts low and slow; I don't find any benefit. I would suggest brining any chicken piece and then cook at a high temp. Chicken will adsorb (hold on the outer layer) the smoke very readily. So you shouldn't have any problem getting smoke flavor on the meat.

Paul
 
ive done chicken boneless breast while cooking brisket. i just put em as close to the edge of the grill space as i can get em so they cook fast. they get plenty of smoke.
 
I've done them on the top grate while I've had spares on the bottom grate, running temps about ~250. I chose really big meaty B/S breasts and soaked them in a basic brine for a few hours first. They came out really good. I doubt that I would cook them that way if it was all that I was doing but if you are doing a low and slow cook you can certainly throw them on at some point.
 
Thanks All

Looks like these chicken breast's are a good thing to throw on, probably if you cooking something else, either low and slow or maybe high heat as well.
 
The wsm is the perfect way to cook them IMO. Throw them on the top grate, empty water pan, along with some brats & veggies. They'll be done in roughly an hour, the brats should take a few minutes less. They do absorb smoke. Rub or sauce, whatever. I've done a ton of them like this.
 
Personally I would rather go high heat with a bone-in skin ON chicken breast.

For boneless skinless there just isn't any fat and they can dry out. I tend to do mine on the gasser with a good rub. I find that with some chipotle powder I can get a nice smokey flavor and that extra hit of heat I like. Even the Costco Kirkland "Sweet Mesquite" rub works nice in a pinch.
 
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