smoker ChartsDATASHEET // CT-SM-109
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-in Split Chicken Breast (Skin-On / Smoked) in the smoker
Specification: 2 large bone-in skin-on split chicken breasts (approx 14 to 16 oz each)
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
75–90 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare bone-in split chicken breast (skin-on / smoked) (2 large bone-in skin-on split chicken breasts (approx 14 to 16 oz each)).
2
Cook
Cook for 75–90 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Center registers 165°F away from bone with clear running juices and golden-amber skin Confirm internal temperature reaches 165°F (74°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
National Chicken Council & Weber Smokey Mountain Poultry Timetable
Pro Tip: Keeping chicken breast on the bone and under the skin insulates white meat against dry smoke heat, ensuring maximum moisture retention.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
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Baby Back Pork Ribs (2-2-1 Method)
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Bone-In Turkey Breast
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Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)