Cooking with a countertop indoor smoker

[JoNorvelleWalker]

I'm pleased to report a modest success.  Last night I smoked a chicken breast in the GE.  For wood I used a sweetwood blend.  For a rub I used an Oaxacan Ancho Coffee Rub from The Spice House, being careful not to overdo it.  Smoking temperature was 135C.  Pull temperature was 71C.  Time was about an hour and ten minutes.  The meat was lovingly tender, and I could slice it remarkably thin.  I could even chew it.  For someone who finds chicken breasts impossible to cook I was impressed and pleased.

 

It would be interesting to cook a chicken breast in the Anova at the same temperatures but with steam.

 

 

 

[rotuts]

@JoNorvelleWalker

 

nice work.   when you say pull temp , that would be the probe temp in an approximate center of the item

 

but not the equilibrium temp when taken out of the IDS and rested ?

 

I have not tried these higher temps just yet.  Next time Im in possession of a CkBr or TrBr

 

I might try it , going for an equilibrium temp of `145 F , and then using the meat w think slices for

 

a sandwich or what not .

 

good work.

Edited 6 hours ago by rotuts (log)

[JoNorvelleWalker]

6 hours ago, rotuts said:

@JoNorvelleWalker

 

nice work.   when you say pull temp , that would be the probe temp in an approximate center of the item

 

but not the equilibrium temp when taken out of the IDS and rested ?

 

I have not tried these higher temps just yet.  Next time Im in possession of a CkBr or TrBr

 

I might try it , going for an equilibrium temp of `145 F , and then using the meat w think slices for

 

a sandwich or what not .

 

good work.

 

By "pull temperature" I mean the core temperature as read by the Combustion probe.  I then let the breast equilibrate outside the smoker but I did not take a final reading.

 

 

Edit:  I forgot to mention, some sources say to smoke chicken breasts at a higher temperature to avoid formation of an unpleasant dry chewy skin.

 

 

Edited 11 minutes ago by JoNorvelleWalker (log)