Tough chicken breast

[Buffalotom]

I do not cook a lot of chicken on the smoker. Buffalo is my preferred meat. It is just that my wife gets tired of it. Last night I took out a couple of breasts to cook. They had been in the freezer for six months.After putting a green chili rub on them I smoked them for a half hour and them finished them off at 300. They were juicy and flavorful but the thick ends were tough. I do not think they were overcooked as the thick end still had a little pink showing. What do you think? Thanks

 

[Rip]

Odd that the thick ends were the tough part. What was the finish IT and measured where?

 

[Buffalotom]

I pulled it at 150 and let it rest in foil. IT was measured in the middle.

 

[squirtthecat]

That temp seems a bit on the low side.. Maybe they needed a little more cook time? Could be they were freezer burnt as well.

 

[TentHunter]

... Could be they were freezer burnt as well.

That's what I was thinking. I know if chicken breasts aren't wrapped/sealed tightly and get freezer burn they can dry out a little and get tough.

 

[sparky]

That temp seems a bit on the low side.. Maybe they needed a little more cook time? Could be they were freezer burnt as well.

thats my first thought too.

 

[sparky]

That's what I was thinking. I know if chicken breasts aren't wrapped/sealed tightly and get freezer burn they can dry out a little and get tough.

what he said.....

 

[Buffalotom]

Thanks for your thoughts. I will be a little more careful next time in sealing the meat and cooking it.

 

[Big Poppa]

Chicken must be cooked to 160 bare minimum. what they said!

 

[scooter]

I always thought your handle was an indication of you being from NY!

I pull any bird at 165. 160 if I know I will get a 5 degree push during the rest period. Also agree with the other commenters.