<\/figure><\/div>\n\n\n\nChoosing the Wood Chips and Pellets<\/h2>\n\n\n\n As I said, chicken can be pretty mildly flavored. Due to this, I prefer to use milder fruit wood options for smoking chicken.<\/p>\n\n\n\n
If you prefer a more notable smoky flavor, then oak wood chips are the way to go.<\/p>\n\n\n\n
If this is a bit too strong for you, apple and cherry are a great option. I find that they add a little bit of sweetness to the mix.<\/p>\n\n\n\n
Now, mesquite and hickory are pretty heavy duty woods. And, if you add too much, you could end up causing the chicken to taste bitter.<\/p>\n\n\n\n
If you do want hickory or mesquite, only add a handful of chips or pellet into the mix. The rest should be made up of apple or cherry to balance out the flavor.<\/p>\n\n\n\n
What Temp Do You Smoke Bone In Chicken Breast?<\/h2>\n\n\n\n I have seen some smoked chicken recipes that set the smoker temp at 250 F. Personally, I find that this is just a little too high.<\/p>\n\n\n\n
As chicken has a tendency to dry out easily, I find that sticking to 225 F is the best course of action. After all, the smoking process is all about going low and slow.<\/p>\n\n\n\n
How Long Does It Take to Smoke Chicken Breasts at 225 Degrees?<\/h3>\n\n\n\n It is tricky to be certain about long it can to smoke split breasts. This is because the exact time can be vary based on everything from the smoker that you are using to the size and weight of each individual piece of chicken.<\/p>\n\n\n\n
That being said, on average, it can take a bit longer than 2 hours for smoked chicken to be done.<\/p>\n\n\n\n
Checking the Internal Temperature<\/h2>\n\n\n\n Since it is difficult to estimate how long it is going to take to smoke chicken, it is important to monitor the internal temperature.<\/p>\n\n\n\n
I would advise you to use a meat probe that can be kept inside the smoker. This way, you will be able to keep a closer eye on the cooking process.<\/p>\n\n\n\n
Insert the probe into the thickest part of the breast. Make sure that the end of the probe is at least an inch away from the bone.<\/p>\n\n\n\n
Bones tend to heat up faster than other parts of the bird. As such, they can also cause the surrounding meat to heat up and give off a false positive.<\/p>\n\n\n\n
Now, technically, breast meat is done when it is cooked to 165 degrees F. The only problem is that I find that the meat ends up a little too dry when you take it out at this point.<\/p>\n\n\n\n
This is why I like to take the chicken out when the internal temp hits 160 degrees F.<\/p>\n\n\n\n
There is no need to worry about your meat not being cooked all the way through. See, just because you take the chicken out of the smoker doesn’t mean that it stops cooking.<\/p>\n\n\n\n
A process known as carryover cooking takes place here. During this time, the internal temp of the cooked chicken goes up by about 10 degrees. Your chicken will still end up cooked to perfection but will not be dry!<\/p>\n\n\n\n
Keeping the Smoker Door Closed<\/h2>\n\n\n\n This can seem like such a simple point to make but it is an important one. One of the biggest mistakes that you can make is to keep opening and closing the door of your smoker.<\/p>\n\n\n\n
I get it, you are eager to see whether or not your chicken is done yet. However, every time you open the door, you let cold air in and let hot air out. This causes fluctuations inside the cooking chamber and can cause your chicken to take longer to cook.<\/p>\n\n\n\n
To avoid this problem, get a meat thermometer that can be synced to an app or that has a digital interface that can be viewed outside of the smoker.<\/p>\n\n\n\n
This way, you will always know what the internal temperature is without having to look inside the smoker.<\/p>\n\n\n\n
Letting the Chicken Rest<\/h2>\n\n\n\n The other key thing to remember when making smoked chicken is allowing the meat to rest.<\/p>\n\n\n\n
See, when the chicken is given time to cool down, the tissues relax and can absorb moisture that has been lost during the smoking process. This makes the chicken juicier, tenderer, and tastier to boot.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nFrequently Asked Questions<\/h2>\n\n\n\n<\/div>\n\n\n\n
1. How Long Does It Take to Smoke Bone In Chicken Breast?<\/h3>\n\n\n\n This depend on the smoker temperature as well as the size of the chicken pieces. On average, though, it can take between an hour to 2 hours.<\/p>\n\n\n\n
2. How Long Does It Take to Smoke Bone In Chicken Breasts at 250 Degrees?<\/h3>\n\n\n\n It can take about an hour to an hour and a half for the chicken to cook at this temperature.<\/p>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n As you can see, making smoked bone in chicken breasts is a lot easier than you could have imagined. Now that you know how to make this delicious dish all that is left for you to give it a go – it is definitely going to become a favorite!<\/p>\n","protected":false},"excerpt":{"rendered":"
I have been advocating for smoked bone in chicken breast dishes for a long time now! Although people enjoy the boneless version due to convenience, I will always contend that bone in is the way to go. In this post I will show you exactly how to make this finger licking dish and offer up […]<\/p>\n","protected":false},"author":2,"featured_media":5667,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/4809"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=4809"}],"version-history":[{"count":10,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/4809\/revisions"}],"predecessor-version":[{"id":5653,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/4809\/revisions\/5653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5667"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=4809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=4809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=4809"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=4809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}