How To Smoke Chicken BreastsOn another page I sung praises of high-temperature chicken smoking. But on this page, how to smoke chicken breasts, you'll learn that sometimes it's better to smoke 'em low and slow. And trust me, there's a reason for this. By the way, as I'm writing this page I'm listening to a CD by the late Joe Pass, jazz guitarist extaordinaire. The name of the CD is Blues for Fred  It's just Joe and his guitar, and he really plays the dickens out of it. You ought to check it out if you're into jazz guitar!Now, back to the breasts. The reason it's better to smoke them at 225 degrees rather than 275 degrees is that the white meat of the breast is fragile and tempermental. If it's smoked too hot and long, it can go dry and tasteless on you in a hurry. The chicken breasts are smoked with the bone in and the skin off. Leaving the bone in helps the meat remain moist and adds a bit of flavor. Taking the skin off allows the breast to capture a nice looking burnt-orange color from the wood smoke. So you get good looks and good taste. Smoking Chicken BreastsThis can be done is a few easy steps.
|
