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 Post subject: Chicken for catering
PostPosted: June 3rd, 2010, 1:10 pm 
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Hey all of you whiners...uh.. I mean briners.
I am going to be smoking 15 chicken breasts(boneless) for a luncheon. The customer wants BBQ Chicken sliced. I suggested beer butt or spatchcocked...no good. the lunch is for a bunch of suits. Thus the reason for the "sliced" bbq chicken. Trying to keep it neat and clean for them.
I have never brined anything. I have injected but never brined. I am afraid the chicken will be dry since it will be boneless breast. So, with all that said...I am thinking a simple brine(help with a receipe would be really nice) and then rinse, light sprinkle of rub. Smoke at 300 till internal is 155-160. Baste with sauce and cambro.


A little additional info...this is for all men and I will also smoke a brisket sunday, cool, slice and reheat monday.
I am open to any and all suggestions.
Thanks for your help!
Mike

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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 2:00 pm 
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Blues Brother. Although I have been following Stumps forum for months, I am new to the Stump nation-just ordered my new Stretch yesterday-had to save up some ducats. Here are two brines that I have used with turkey and bone-in chicken breasts-think they will work with your boneless breasts. I would likely only brine for 2 hours so bird is not too salty with your rub.

Scant ½ Cup Kosher Salt
3/4 Cup Brown Sugar
½ Cup Molasses
2 Oranges, quartered
2 Lemons, halved
1 T Black Peppercorns
½ T Allspice
1 T Ginger root, chopped
2 Gallon Ice Water

4 Sprigs Rosemary
6 Leaves Sage
4 Sprigs Thyme

Place one gallon water in stockpot. Add salt, brown sugar, molasses, peppercorns, allspice and ginger to pot and heat just to simmer, stirring occasionally so that salt, sugar and spices are dissolved. Cool completely and then add remaining gallon of ice water. Squeeze juice from oranges and lemons and add juice and oranges and lemons and herbs to brine. Double line a stockpot or large container with plastic bags and add brine.

Rinse chicken or turkey with plenty of cold water and submerge turkey or chicken into double lined pot, breast side down. Tie off plastic bag, removing as much air as possible. Refrigerate.

3 quarts cold water
1/2 cup kosher salt (scant)
1/2 cup turbinado sugar
1 boneless turkey breast, 4-5 lbs
4 tablespoons ancho chile powder
2 tablespoons light brown sugar
½ tablespoon ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons ground cinnamon
1 teaspoon kosher salt
½ teaspoon ground black pepper

Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover and let sit in the refrigerator for 2 hours.

Stir together the remaining spices in small bowl. Remove turkey from the brining solution and rinse well under cold water and pat dry. Rub the turkey with the rub and refrigerate for at least 4 hours.

Hope this gives you some ideas. FGood luck with the luncheon

Stlblues

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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 2:09 pm 
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Baby Stumps

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BB,

I cook boneless, skinless chicken breasts at least once a week and they are never dry unless overcooked. I normally smoke them at 325 until 160 internal then baste with sauce and let them rest for 20 minutes before serving.

I brine them in lightly salted water while my stretch gets up to temp.

Allen

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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 2:19 pm 
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Stlblues,
I am proud that I envoked your first post! What an honor! Congrats on the Stretch and welcome to the Stumps family.
Looks like the second one would make the better BBQ'd bird to me. I like ancho and cumin.
Thanks for your help and don't be a stranger to the forum.
I will take pics and let you know how it turns out. I will prolly do a small practice cook Sunday, mix up a double batch of brine and only use enought to cover the 4 breasts that I will cook.

Mike

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
Barnesville Blues Brothers Competition Cook Team
Stretch
Baby
Large BGE
Women are like rocks...The flat ones are best skipped.
"I am not afraid of falling...I just don't want to hit the ground"
WE ARE THE COMPETITION!


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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 2:26 pm 
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Blues brother, thanks. I look forward to hearing how the birds turn out.

stlblues

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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 3:13 pm 
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Tuck wrote:
BB,

I cook boneless, skinless chicken breasts at least once a week and they are never dry unless overcooked. I normally smoke them at 325 until 160 internal then baste with sauce and let them rest for 20 minutes before serving.

I brine them in lightly salted water while my stretch gets up to temp.

Allen


I guess my real worry is the hour or so of holding the birds till served. I know I can cook a moist boneless breast on the stumps. Hell, I cooked a brick in my Stumps last week and it was almost moist! :roll:

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
Barnesville Blues Brothers Competition Cook Team
Stretch
Baby
Large BGE
Women are like rocks...The flat ones are best skipped.
"I am not afraid of falling...I just don't want to hit the ground"
WE ARE THE COMPETITION!


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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 3:32 pm 
Here's what i would do... I would simply use olive oil and your favorite seasoning as a wet marinate. and let them marinade in the fridge overnight or longer.. too bad you do not have any of that Stump Dust case it is very good on chicken... trust me on knowing that much. lol


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 Post subject: Re: Chicken for catering
PostPosted: June 3rd, 2010, 3:39 pm 
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Now I will try the Buster method on two breasts and brine two. Cook at the same time and hold for 30-40 minutes in a cooler...I got way too much time on my hands!

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
Barnesville Blues Brothers Competition Cook Team
Stretch
Baby
Large BGE
Women are like rocks...The flat ones are best skipped.
"I am not afraid of falling...I just don't want to hit the ground"
WE ARE THE COMPETITION!


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 Post subject: Re: Chicken for catering
PostPosted: June 4th, 2010, 6:54 am 
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The Prince

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What Buster said will work real well. Canola oil is more neutral in flavor. I cook a lot of chix breast for the women where I work. They think it's low fat cause it's skinless. It's not. It takes up the fat and that makes it tender and forgiving.

Actually, I use a 4:1 ratio of oil to vinegar most of the time.

Most of the chix breasts are too big for one person to eat a whole 1/2 breast, so I cut the breast into two pieces after removing the tender. I put the meat down flat on the cutting board and slice with the knife blade parallel to the board so I have two thinner breast pieces. And, it takes up more oil that way.

Now I have to say, I've never smoked them. LOL They will grill in 10 or 15 minutes and make one fine sammie.

They do hold awhile.

Les


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 Post subject: Re: Chicken for catering
PostPosted: June 26th, 2010, 11:25 pm 
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Hey Mike, what was the follow up notes and pic on this cook? Got know what worked best. :D :D :D Did it really happen? :lol: :lol: :lol:

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