UGH! I'm so stressed. I Have a new electric smoker and I Have listened to every Tom, Dick and Harry for "The best way" to smoke chicken breasts, yet I have served DRY meat for dinner! What I'm gathering from this forum is that the leaner the meat, the higher the smoker temp (i.e. 275 degrees) and the fattier the meat I should cook "low and slow". Also, I should brine poultry – especially lean meat. Am I correct?? I just want to cook a nice dinner without tears or frustration.
Chicken – Smoking chicken breasts with and without skin
chicken-breastsmoking
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Best Answer
It's not a question of fat.
Tougher meat- that is, meat with more connective tissue- needs to be cooked low and slow to melt out that collagen and make the meat fall-apart-delicious.
Meat with little connective tissue does not benefit from low and slow.
Ribs, pork butt, and brisket are cheap (they used to be anyway), tough, pieces of meat. Smoking them at low temperatures for a long time fills them full of flavor and dissolves their collagen, making the delicious BBQ we love. You don't want to smoke these at higher temperatures because the proteins will be fully cooked before the collagen has melted.
Poultry doesn't have as much connective tissue. The only purpose in smoking it is to impart the smoked flavor. The faster it reaches its target temperature the less time it will have to dry out and the more moist it will be.
In either case- overcooking will yield dry meat.
Some tips for moister chicken:
In general, I find that smoking is best done with whole chickens. Breasts just cook too fast. I think you will enjoy you smoker more if you brine and butterfly a whole roasting chicken and save the skinless breasts for faster cooking methods.