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 3½ 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 Chicken Roasters and preheated the MAK 2 Smoker-Grill with Hickory pellets.
Hickory smoked the Chicken breasts (180ºF) for 2 hours before bumping the temperature to 325ºF until the breast IT reached 170ºF. Took 3 hours. 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
