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Smoked Chicken Tenders

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  • #1

    Smoked Chicken Tenders

    This is one I got from Rob/Wingman and sure glad I did. We do these every so often and it was just time.

    So, got the spices mixes started. Thanks to Rich as it has some HAW and some Smitty's:



    Got the breasts all breaded up and ready to go:



    I got the BGE going at 240° with some apple wood. We were set:



    I do these for half an hour and then flip them. I add a little more breading. After an hour, they were around 152° internal so I ramped up the temp to 270° to get them done. All told, about an hour and 15 minutes. They come off very tender and lots of taste:



    Then, we added some fries and a couple of sauces I whipped up. Makes for a great dinner and the kids love taking the leftovers to school for lunch.



    Thanks for looking and more importantly, thanks again Rob!
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series
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  • #2
    Very nice Pete! I'd even have those for breakfast.
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    Smoke Vault 24

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    • #3
      Leftovers? I don't think there would be any leftovers I love those...
      Craig
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      • #4
        HAW and Smitty’s eh? You guys are a tough bunch out dere, eh? Look great tho. I’d try one!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          My wife would like that... a chicken tender with no grease and nice n crispy!!!


          Sent from my iPhone using Tapatalk

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          • #6
            That be lookin Good!
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Looks Great, Pete!!---

              Nice Job!!

              Nice to not have to eat around Bones!!

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

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              • #8
                send some my way please.
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                • #9
                  Thanks everyone but it really was all about what Rob/Wingman posted before. Thanks again!

                  I'm just kinda good about following directions. I actually didn't add any oil on this one, just for the record.

                  http://www.smoked-meat.com/forum/showthread.php?t=36943
                  Pete
                  Large BGE
                  Char Broil Tru-Infrared Commercial series

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                  • #10
                    You have my attention, they look great!
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

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                    @SmokinJim52 on Twitter

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                    • #11
                      on for that gig!
                      Sunset Eagle Aviation
                      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                      • #12
                        Sign me up


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                        • #13
                          Thanks again everyone for the kind works and points. I will say we finished up all the leftovers last night as I had kids all over the place with practice.

                          I actually made a sandwich with the same sauces, some lettuce, and some colby cheese on a wheat bun. I added some CBP to boot. This was Very good and I think I actually prefer it sandwich style.

                          It wasn't the most attractive looking thing as I got the last piece before my oldest son scarfed it down after 2.

                          I wanted to post the picture because as soon as I saw it, it was one of those pictures Walking Dude would have a field day with. He had some zingers on me over the years. For Walking Dude! I suspect he would have said, "The best thing I can say about that is that it looks like a turtle....I won't say anymore right now "

                          Pete
                          Large BGE
                          Char Broil Tru-Infrared Commercial series

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                          • #14
                            And a fine lookin turtle it is
                            Craig
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                            • #15
                              Man, like the looks/sound of those babies
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