Smoked chicken breast

[Kevin Cleek]

I had a monster chicken breast in the reefer, so I tossed it in the butt
bacon brine for a week. Four days might have been better.

I split the breast and flipped one half end-to-end with the other, glued
it with gelatin and tied it up before going into the smoker. Pulled it
at 135 internal and finished it in the oven at 300�F until it got to
165�F internal.

Great sammies!

Kevin

[David Theimer]

What's a Butt Bacon Brine?

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David Theimer
Houston, Tx
www.smokindavesbbqreview.info

[will syrup]

Looks good, did you wrap in foil when you put it in the oven to keep it from drying out??

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[Kevin Cleek]

I did not wrap in foil, but that might have been a good idea. The meat
was moist enough, but I may wrap next time.

Kevin

[Kevin Cleek]

It's what I brine my pork butts in...

2 quarts water
8 ounces brown sugar
14 ounces salt
3 ounces Cure #1
One 4-inch cinnamon stick

Bring to boil, cover and let steep one hour.

Add:

3 quarts ice water, to bring the temp to 35-40�F...refrigerate if necessary.

That's your brine for about 12 pounds of boneless pork butt (injected to
115%). Soak for 5 days, rinse and let sit until you get a pellicle,
then smoke under 120� three hours, then up temps to 150� until internal
temp is about 135�F. A big chicken breast would probably do well at 3-4
days...rough guess, one day per inch of meat thickness.

Cool and slice.

Don't forget the cure...unless you want to die.

Kevin