We’ve all seen and probably smoked/cooked/enjoyed those nice 8-10 lb Bone-In Turkey Breasts over the years. But have you ever seen a Bone-In Chicken Breast? Me neither … That’s why I decided to create my own and give them a shot. For those that enjoy Chicken white meat this is nirvana!!
Took a couple of 5½ lb fresh Foster Farms Chickens, carved out the leg quarters and part of the lower backbone. The results were nice 3 ½ lb Bone-In Chicken Breasts – just like a Turkey Breast but with the wings still attached. Vacuumed sealed the leg quarters for another day.
Rubbed Annie’s Roasted Garlic EVOO and Plowboys BBQ Yardbird Rub On/Under the Chicken skin. Mounted the Bone-In Chicken Breasts on a Chicken Roaster and preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill with Hickory wood BBQ pellets. Hickory smoked the Chicken breasts at 180ºF for 2 hours before bumping the temperature to 325ºF. Pulled the breasts when the Internal Temperature (IT) reached 170ºF.
Took 3 hours to reach an IT of 170ºF. Rested the Bone-In Chicken Breasts under a foil tent for 20 minutes before serving.
The Money $Shot$ … A Hickory smoked Bone-In Chicken Breast and wing served with a side of Rice and Corn … I was amazed at how moist and delectable the breast turned out. I’m presuming that it’s a combination of the intact breast bone and skin that helps to retain the moisture. Anxious to brine and/or inject one of these Bone-In Chicken Breasts next time around.
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