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Keeping Smoked Chicken Breasts Moist for catering

post #1 of 7
Thread Starter 
What is the best method to keep the smoked breasts from drying out for 100 people?
post #2 of 7

I would start with using bone in skin on breasts...God's insulation lol.

How much of a time frame are we talking?

 

mimi

post #3 of 7

OBTW...welcome to Chef Talk.

 

I can see you are still in school and obviously you are working in the industry...anything else interesting you might want to share?

:)

 

mimi

post #4 of 7
Thread Starter 
I have boneless skinless breasts that I have already split and seasoned. I usually grill mark them on both sides, then let them rest in the smoke until they reach temp. The event starts at 6pm Saturday. I need to transfer them without losing any moisture. I was wondering should I grill them partially and finish in the oven, but I don't want to lose the hickory smoke flavor
post #5 of 7
Thread Starter 
Thank you for the welcome also
post #6 of 7

If they aren't overcooked when finished, you shouldn't lose any moisture. Smoking and then finishing in the oven won't make them lose any smoke flavor.

post #7 of 7
Thread Starter 
Thanks for the info! I'll smoke them halfway, then finish in oven. We'll see what happens.
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