Smoking Chicken Breasts Delicious
A: Chicken has a tendency to dry out and usually it is the skin that protects the meat and helps hold in some of the juices.
With boneless chicken breasts, you are going to have to be really careful to not let it dry out on you.
It is not common practice to smoke them for that reason however, with a few considerations you should be able to do ok with it.
I would definitely marinate it in some zesty italian dressing for at least a day before smoking and then sprinkle with some Zatarains blackened seasoning or some Cajun seasoning will work as well and some "lemon pepper with seasoning salt". During the smoking process you will need to drape a few pieces of fatty bacon over the top of the meat. The bacon will render (melt) and should keep the meat from drying out too much.
I would pull the chicken out of the smoker just as soon as it reaches 165 degrees and place it all together in a pan with foil covering the top of the pan. Let it sit in the pan in a 170 degree oven for 45 minutes to an hour to allow the steam to do some magic on the meat.
With a little luck it will turn out pretty good..
Just a side note.. I would smoke the chicken at around 275 to 300 (a little hotter than normal) and it should not take more than about an hour to finish.
Let the temperature be your guide rather than the time and don't overcook it.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
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