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New to smoking, HELP!

by Steve
(Lincoln, NE)

I have a couple of questions. I am new to smoking and just trying out my Masterbuilt Electric smoker. Today I tried smoking chicken breast. (Note: The meat was added prior to the smoker reaching 225 degrees).

The chicken came out spongy, and almost like the consistency of a hot dog. Also, the smoke tastes more like a campfire smells then what I would expect from a smoker. (I was using mesquite flavored chips that I had soaked overnight). I filled the pan with water because I had heard chicken dries out so bad, but it was basically overmoist.

Any thoughts?

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New to smoking, HELP!

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starstarstarstarstar 		No mesquite
by: Anonymous

Mesquite produces a harsh, acrid, saturating smoke. Many BBQ experts say to use it for high temp grilling only, if you use it at all. Chicken is a delicate meat and takes best to a delicate smoke. Most fruit woods are good for chicken.

As for the "spongy" texture, in my experience the most common cause for that is over-marinating. Especially if you use an enzyme based marinade containing papain or pineapple.
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starstarstarstarstar 		Spongy Chicken Breasts
by: SmokerBill

Try using the smoker without filling the pan with water. Mesquite can have a strong flavor if too much is used, and that might explain the "campfire" flavor. Try apple next time...it works well with chicken.

Brine the chicken breasts for a couple of hours before smoking, in one cup salt/one gallon of cold water. This improves both flavor and texture.

Use a remote thermometer to monitor the internal temperature of the chicken breasts, and remove them when they reach 165 degrees (I remove them at 160, but it's safer if they reach 165). Let them rest for 10 minutes before serving.

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