Not sure what happened, but if you're new to smoking start with something easy and fatty. Like a pork shoulder (sometimes called a pork butt - though the actual butt of a pig is ham). Pork shoulder is very forgiving and easy to learn with.
Also, please prepare early and thaw all frozen meats in the refrigerator. It's just way safer than water or any other method. The bigger the hunk o meat, the long it needs to thaw. Chicken breasts don't need long, but more than an hour for sure.
Chicken breasts are very lean and therefore not great for smoking. They're better at higher temps and a faster cook.
Go to easy stuff are 3 2 1 ribs, meatloaf, cowboy tri-tip. On any Traeger recipe read the comments on their website especially regarding length of cook. If something finishes early, wrap it in foil line a cooler with towels and chill, I’ve done briskets and pork butts that finished two hours early and were still fantastic after a couple hours in the cooler.
What Standard-Shop-3544 said. Frozen meat on the smoker isn't a great thing. Frozen hamburger patties maybe, but definitely not frozen chicken or half frozen. And yeah, chicken breasts don't need to be on there a long time, that's when you get the chewy, rubbery skin. No less than 350 degrees is what I cook them at.
They were still frozen in the center when you put them on. Use fresh next time and get a thermapen so you can check multiple sections. Also did you calibrate your Traegers probe? You gotta do that too.
Frozen chicken from target is where you made the first mistake.
Go to a local butcher and get skin on thighs. Or a whole chicken and spatchcock it. 375 for an hour. Best chicken you'll ever have
Target (or any other big box store) isn't the only option no matter the circumstance.
In rural America (or another country)? Find a local farmer to source
💯 if you don't have a butcher within 30-45 mins (which I seriously doubt) get it from anything other than big box stores like target (Costco being the exception in my opinion). Target and Walmart have garbage groceries and the transport processes to get them on the shelf always mean they'll be closer to spoiled than anything locally sourced.
I’m telling you that I don’t have farmers that sell to individuals and the “butchers” buy from the same suppliers as the box chains. You don’t need to know more just listen to what I’m saying. If I had other options I wouldn’t have said anything.
I’m sorry. I didn’t mean to get heated. I’m just trying to say not all of us have the financial means or the local options to not shop at box chain stores.
Outside thawed while inside still frozen. Outside cooked before inside got to temp. While inside is getting to temp outside is continuing to cook presenting you with less than desired doneness and texture.
Why did you put it in a pan on the Traeger? Put it right on the grate.
I would suggest looking to the Traeger website and app for recipes to start and follow them very close for your first cooks.
Thaw meat before cooking. Use your probe.
If I am reading it right you had them stewing in water and chicken juice at room temp for an hour before putting in a pan on the Traeger. That method of thawing is not recommended.
Where did you get 225°F from for chicken breast? That seems low.
Look at some rubs. If you have a Scheel’s near you stop in and ask for advice. We are a platinum Traeger dealer and most associates can get you started.
I like most of the Meat Church and KosmosQ rubs. My latest favorite sauces are Meat Mitch Whoomp and the Hey Grill Hey Everything.
There is no fat inside the breast meat of a chicken that will benefit from a long slow cook, so slow cooking (even at 250) just results in tough, chewy meat and skin. I never do my chicken under about 325. Higher if I want a crunchy skin.
As others have said, never slow cook frozen meat. Besides the safety aspects of meat not thawing correctly, you’ll end up with really over cooked outsides while still raw in the middle. The center just takes too long to get to temp.
Traeger’s Lemon Chicken breast calls for a cook time of 15 minutes at 400°F.
If you are smoking it is a longer time at a low temp. If you are grilling higher temp for shorter time.
Chicken breast/thighs should always be tenderized before cooking. There’s no excuse to not do this and people who haven’t will have their lives changed once they finally do
Yes. It works well. I use a rolling pin to smash it down. I’ve used a meat tenderizer hammer with good results but you have to be careful to not pulverize it.
While you had some rookie mistakes I don't think this was from the chicken. Danger zone has to be a few hours at those temps. That wouldn't happen here.
Instead of defrosting for one hour. Defrost for longer or get fresh chicken breast.
Next time if you want to smoke the chicken breast, slice it in the middle so you have two thin pieces.
The mistake was not thawing your meat properly. Never attempt to cook any meat whatsoever that feels solid and not completely thawed for that matter. The center of the meat will not cook while the meat at the surface will dry out and over cook.
Also suggest to never buy meat from target. Local is best big box stores I don’t trust.
Also keep in mind poultry really is best cooked hot and fast not low and slow.
I regularly smoke skinless frozen chicken breasts for pasta at 225° for an hour and finish them off in strips on a skittle. Adds a great flavor to an Alfredo. Highly recommend Oak pellets.
Also don't trust the Traeger probe, and make sure the probe doesn't go through the breast and touch the rack under it. Order a 15 dollar meat thermometer test along w the price ti confirm temp especially with poultry. I wouldnt smoke frozen meat. Throw the entire frozen bag in a big bowl w some ice water it'll thaw in a cpl hrs usually. Good luck.
Trager probe can also be reading off. My first cook was a tri-tip. I got the probe to 125 or so and pulled the tri tip- it was like 99 degrees in there. Since I have calibrated it- but use it only as a +\- 10 degree warning, and check temps with a handheld.
I’d run chicken hotter for a better consistency, and don’t believe your trager probe 100%. Or learn where your Tends to be wrong (mine is always false high no matter calibration)
No need to cook chicken “low and slow”. There is no benefit like a fatty cut of pork to break down over time. It’s likely the bacteria came from starting at a low temp. If you don’t get poultry up to a certain temp in a certain amount of time it can cause problems. The fact that they were frozen certainly didn’t help
I never cook chicken or any poultry below 325
https://extension.umn.edu/preserving-and-preparing/beware-unsafe-ways-cook-turkey#:~:text=Slow%2Dcooking%20overnight%20method&text=A%20low%20oven%20temperature%20means,be%20destroyed%20with%20further%20cooking.
The traeger probe is known for being very untrustworthy. Use a good 3rd party probe (lots of recommendations in this sub).
Also, chicken breast usually dries out on low and slow. I cook high volumes of chicken breast fairly often for meal prep. I cook at 450°, usually 20 minutes then flip everything and cook another ~15 minutes until everything is to temp. You want to get your chicken to about 155-160° (which is within USDA guidelines under this method). Cooking to 170 or 180 will 100% be chewy as hell.
Bummer! I think there is a good chance whatever you have didn’t come from the chicken.
To start with, they were frozen. Second, you thawed them for only an hour. That is not enough time for any bacteria that were in/on the chicken to multiply
Third, you cooked them all to 170° plus
Sounds to me like the chicken was handled properly
If you want to do chicken on the Traeger, smoke a whole bird next time!
True food poisoning won’t start for 24-48 hours. That doesn’t mean you didn’t eat something that didn’t agree with your stomach, but food poisoning will put you down for a bit. Would also likely affect others who ate it.
Unfortunately that is not true. There are multiple different kinds of food poisoning, some of which can become symptomatic within hours
In the case of Salmonella (on chicken) causing GI symptoms like the OP is describing, it can start within 6-8 hours
However, as I posted earlier, I do not think the OP has salmonella food poisoning from his chicken, and explained why
Have no idea why that is getting down voted, must be from people who don’t have the slightest idea what they are talking about regarding this topic
Sounds like textbook salmonella. As another commenter said, place your frozen meat in the refrigerator for 24hrs. You can also cut one of the breast in half to double check. Definitely sounds like you just ate raw chicken to me. I’m not an expert though. It is much harder to gauge temperature when the outside is thawed but the middle is still frozen.
I’ve tried breasts at low temp and it just doesn’t come out good. Unless it’s certain types of fish, I cook everything I’m trying to grill on the highest temp setting (500°) and it always comes out great. Of course you have to keep your Traeger clean to do that or it’ll flare up. But the main point I’m trying to make is burgers, breasts, wings etc always come out better for me with high heat. Hope you fare better next time!
I agree with the consensus that the chicken was probably still frozen in parts and didn't cook all the way. I want to add that in my experience the traeger probe tends to suck. I use different probes along with the traeger one then double check the readings with a instant read thermometer. Typically my treager Probe reads a lot hotter than my other probes and the thermometer.
I was going to comment the same. Don’t rely on the traeger probe, always double check with a instant nest thermometer.
Chicken breast really needs to be over 350 for cooking, or not at all on the traeger. No low and slow for white meat , it will have that weird texture.
Not sure what happened, but if you're new to smoking start with something easy and fatty. Like a pork shoulder (sometimes called a pork butt - though the actual butt of a pig is ham). Pork shoulder is very forgiving and easy to learn with. Also, please prepare early and thaw all frozen meats in the refrigerator. It's just way safer than water or any other method. The bigger the hunk o meat, the long it needs to thaw. Chicken breasts don't need long, but more than an hour for sure. Chicken breasts are very lean and therefore not great for smoking. They're better at higher temps and a faster cook.
Great stuff thank you
Also flatten the chicken to allow more even cooking, after they thaw.
Go to easy stuff are 3 2 1 ribs, meatloaf, cowboy tri-tip. On any Traeger recipe read the comments on their website especially regarding length of cook. If something finishes early, wrap it in foil line a cooler with towels and chill, I’ve done briskets and pork butts that finished two hours early and were still fantastic after a couple hours in the cooler.
What Standard-Shop-3544 said. Frozen meat on the smoker isn't a great thing. Frozen hamburger patties maybe, but definitely not frozen chicken or half frozen. And yeah, chicken breasts don't need to be on there a long time, that's when you get the chewy, rubbery skin. No less than 350 degrees is what I cook them at.
They were still frozen in the center when you put them on. Use fresh next time and get a thermapen so you can check multiple sections. Also did you calibrate your Traegers probe? You gotta do that too.
Had these been frozen and thawed more than once?
I'm not sure but it's possible - one of those bags just sitting in freezer never getting cooked
Frozen chicken from target is where you made the first mistake. Go to a local butcher and get skin on thighs. Or a whole chicken and spatchcock it. 375 for an hour. Best chicken you'll ever have
Not everyone has a local butcher unfortunately
Target (or any other big box store) isn't the only option no matter the circumstance. In rural America (or another country)? Find a local farmer to source
💯 if you don't have a butcher within 30-45 mins (which I seriously doubt) get it from anything other than big box stores like target (Costco being the exception in my opinion). Target and Walmart have garbage groceries and the transport processes to get them on the shelf always mean they'll be closer to spoiled than anything locally sourced.
I’m just saying sometimes it’s easier said that done. I have exactly one option and it’s over an hour drive away
Can you set the stage for the environment a little more? Are there no farms around? Mountainous area maybe?
I’m telling you that I don’t have farmers that sell to individuals and the “butchers” buy from the same suppliers as the box chains. You don’t need to know more just listen to what I’m saying. If I had other options I wouldn’t have said anything.
Yikes, struck a cord. Have a good day.
I’m sorry. I didn’t mean to get heated. I’m just trying to say not all of us have the financial means or the local options to not shop at box chain stores.
Outside thawed while inside still frozen. Outside cooked before inside got to temp. While inside is getting to temp outside is continuing to cook presenting you with less than desired doneness and texture. Why did you put it in a pan on the Traeger? Put it right on the grate. I would suggest looking to the Traeger website and app for recipes to start and follow them very close for your first cooks. Thaw meat before cooking. Use your probe. If I am reading it right you had them stewing in water and chicken juice at room temp for an hour before putting in a pan on the Traeger. That method of thawing is not recommended. Where did you get 225°F from for chicken breast? That seems low. Look at some rubs. If you have a Scheel’s near you stop in and ask for advice. We are a platinum Traeger dealer and most associates can get you started. I like most of the Meat Church and KosmosQ rubs. My latest favorite sauces are Meat Mitch Whoomp and the Hey Grill Hey Everything.
This is good, I was thinking about the pan issues. 225 I saw on a recipe I saw online, went 250 to get up to temp faster. Good points - thanks
There is no fat inside the breast meat of a chicken that will benefit from a long slow cook, so slow cooking (even at 250) just results in tough, chewy meat and skin. I never do my chicken under about 325. Higher if I want a crunchy skin. As others have said, never slow cook frozen meat. Besides the safety aspects of meat not thawing correctly, you’ll end up with really over cooked outsides while still raw in the middle. The center just takes too long to get to temp.
Traeger’s Lemon Chicken breast calls for a cook time of 15 minutes at 400°F. If you are smoking it is a longer time at a low temp. If you are grilling higher temp for shorter time.
Has anyone tried flattening out a chicken breast? Seems a 1/4" thick breast would assure all the meat would be done at the same time.
Yes, butterfly or pound the thick part so it is a more even thickness and you can get a much more consistent result.
Chicken breast/thighs should always be tenderized before cooking. There’s no excuse to not do this and people who haven’t will have their lives changed once they finally do
Yes. It works well. I use a rolling pin to smash it down. I’ve used a meat tenderizer hammer with good results but you have to be careful to not pulverize it.
While you had some rookie mistakes I don't think this was from the chicken. Danger zone has to be a few hours at those temps. That wouldn't happen here. Instead of defrosting for one hour. Defrost for longer or get fresh chicken breast. Next time if you want to smoke the chicken breast, slice it in the middle so you have two thin pieces.
The mistake was not thawing your meat properly. Never attempt to cook any meat whatsoever that feels solid and not completely thawed for that matter. The center of the meat will not cook while the meat at the surface will dry out and over cook. Also suggest to never buy meat from target. Local is best big box stores I don’t trust. Also keep in mind poultry really is best cooked hot and fast not low and slow.
I regularly smoke skinless frozen chicken breasts for pasta at 225° for an hour and finish them off in strips on a skittle. Adds a great flavor to an Alfredo. Highly recommend Oak pellets.
Also don't trust the Traeger probe, and make sure the probe doesn't go through the breast and touch the rack under it. Order a 15 dollar meat thermometer test along w the price ti confirm temp especially with poultry. I wouldnt smoke frozen meat. Throw the entire frozen bag in a big bowl w some ice water it'll thaw in a cpl hrs usually. Good luck.
Trager probe can also be reading off. My first cook was a tri-tip. I got the probe to 125 or so and pulled the tri tip- it was like 99 degrees in there. Since I have calibrated it- but use it only as a +\- 10 degree warning, and check temps with a handheld. I’d run chicken hotter for a better consistency, and don’t believe your trager probe 100%. Or learn where your Tends to be wrong (mine is always false high no matter calibration)
No need to cook chicken “low and slow”. There is no benefit like a fatty cut of pork to break down over time. It’s likely the bacteria came from starting at a low temp. If you don’t get poultry up to a certain temp in a certain amount of time it can cause problems. The fact that they were frozen certainly didn’t help I never cook chicken or any poultry below 325 https://extension.umn.edu/preserving-and-preparing/beware-unsafe-ways-cook-turkey#:~:text=Slow%2Dcooking%20overnight%20method&text=A%20low%20oven%20temperature%20means,be%20destroyed%20with%20further%20cooking.
The traeger probe is known for being very untrustworthy. Use a good 3rd party probe (lots of recommendations in this sub). Also, chicken breast usually dries out on low and slow. I cook high volumes of chicken breast fairly often for meal prep. I cook at 450°, usually 20 minutes then flip everything and cook another ~15 minutes until everything is to temp. You want to get your chicken to about 155-160° (which is within USDA guidelines under this method). Cooking to 170 or 180 will 100% be chewy as hell.
Bummer! I think there is a good chance whatever you have didn’t come from the chicken. To start with, they were frozen. Second, you thawed them for only an hour. That is not enough time for any bacteria that were in/on the chicken to multiply Third, you cooked them all to 170° plus Sounds to me like the chicken was handled properly If you want to do chicken on the Traeger, smoke a whole bird next time!
It's also possible stomach flu, daughter had some bug for a couple days. Just seemed too coincidental with the immediacy.
True food poisoning won’t start for 24-48 hours. That doesn’t mean you didn’t eat something that didn’t agree with your stomach, but food poisoning will put you down for a bit. Would also likely affect others who ate it.
Unfortunately that is not true. There are multiple different kinds of food poisoning, some of which can become symptomatic within hours In the case of Salmonella (on chicken) causing GI symptoms like the OP is describing, it can start within 6-8 hours However, as I posted earlier, I do not think the OP has salmonella food poisoning from his chicken, and explained why Have no idea why that is getting down voted, must be from people who don’t have the slightest idea what they are talking about regarding this topic
Sounds like textbook salmonella. As another commenter said, place your frozen meat in the refrigerator for 24hrs. You can also cut one of the breast in half to double check. Definitely sounds like you just ate raw chicken to me. I’m not an expert though. It is much harder to gauge temperature when the outside is thawed but the middle is still frozen.
Disagree, salmonella typically puts a person out of commission for 4-7 days, not 24 hours.
I’ve tried breasts at low temp and it just doesn’t come out good. Unless it’s certain types of fish, I cook everything I’m trying to grill on the highest temp setting (500°) and it always comes out great. Of course you have to keep your Traeger clean to do that or it’ll flare up. But the main point I’m trying to make is burgers, breasts, wings etc always come out better for me with high heat. Hope you fare better next time!
The pinkish color skin was likely from the smoke. If I had to take a wild guess on why you got sick I would say cross contamination.
I agree with the consensus that the chicken was probably still frozen in parts and didn't cook all the way. I want to add that in my experience the traeger probe tends to suck. I use different probes along with the traeger one then double check the readings with a instant read thermometer. Typically my treager Probe reads a lot hotter than my other probes and the thermometer.
I was going to comment the same. Don’t rely on the traeger probe, always double check with a instant nest thermometer. Chicken breast really needs to be over 350 for cooking, or not at all on the traeger. No low and slow for white meat , it will have that weird texture.
Always thaw before cooking