Cookshack!

Traegers, Green Mountain, Smokin Tex and all other Pellet and Wood Chip Smokers

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Aquaman
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Postby Aquaman » Sun Jan 14, 2007 6:06 pm

I might not be able to see the Cookshack by tomorrow morning! When cooking chicken breasts, what would be a good flavoring option?
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Big Mike
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Postby Big Mike » Mon Jan 15, 2007 8:52 am

For wood, I use nothing but Hickory. I have my own rub I make and I lightly season the outside of the breasts with that. If you want to try injecting, you might give Tony Chacheres Creole Butter a try. I use it when I do whole turkeys.
Mike

Eagle River BBQ
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Aquaman
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Postby Aquaman » Mon Jan 15, 2007 6:22 pm

Is there a rub that even I can make? I'd like to try something that I can go get the ingredients from the store right now.
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Big Mike
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Postby Big Mike » Tue Jan 16, 2007 7:51 am

Here is a basic recipe. A lot of folks start with a basic recipe like this one and then start tweaking it to their personal taste.


1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cayenne pepper
Mike



Eagle River BBQ
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Aquaman
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Postby Aquaman » Tue Jan 16, 2007 7:03 pm

OK, I've got the hickory and all the other ingredients. Do I just rub it on the breasts and I'm good to go?

Maximum temp is 250...should I max it out?

How long should I smoke it? Should I just test the middle of the breast every half hour and see if it's a certain temp, or should I just look for that nice white color?

If this works I'm going to post a picture.
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DATsBBQ
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Postby DATsBBQ » Tue Jan 16, 2007 7:17 pm

I run my cooker at 250 for everything except fish and sausage. Breats eh, bet they take less than 1.5 hours. , maybe an hour. I'd put a thin layer (misters work good) of EVOO then douse with rub. Just my .02
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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Aquaman
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Postby Aquaman » Tue Jan 16, 2007 8:53 pm

Sorry, but what's EVOO?
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Postby Bill » Tue Jan 16, 2007 10:24 pm

Extra Virgin Olive Oil
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Big Mike
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Postby Big Mike » Wed Jan 17, 2007 7:47 am

Aquaman wrote:OK, I've got the hickory and all the other ingredients. Do I just rub it on the breasts and I'm good to go?

Maximum temp is 250...should I max it out?

How long should I smoke it? Should I just test the middle of the breast every half hour and see if it's a certain temp, or should I just look for that nice white color?

If this works I'm going to post a picture.


For chicken breasts, I just sprinkle it on. If you use the rub above, don't go to heavy, it might overpower the chicken. You can always put more on the next time you cook some.

I would max the smoker temp at 250. I did 12 breasts the other day and it took about 1 1/2 hours for the chicken to reach 167, which is when I pulled them off. When you measure the chicken temp, measure it in the thickest part of the breast. Since you are using a cookshack, I would only use 1 chunk of wood for this cook. I don't know how much of a smoke flavor you like, but chicken takes on smoke pretty easy.

Good Luck and post the pics.
Mike



Eagle River BBQ

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