Smoked Breast in Pressure Cooker-Smoker Unit USP 1210S

Category: Meat dishes
Smoked Breast in Pressure Cooker-Smoker Unit USP 1210S

Ingredients

Chicken breast -1 pcs (I have about 800g)
Brine:
Salt to taste, whatever is a little salted
pepper or condiments whatever you like for my grill 0.5 tsp.
Lemon juice 1 tbsp. l.
Water to cover the breast

Cooking method

  • Soak the breast in brine at least overnight
  • Drain the brine, blot the breast with napkins, dry a little.
  • We place the smokehouse in the bowl, on the rack-rack. Put 1 tbsp in a bowl for chips. l apple chips.
  • We select the Hot smoking mode for 30 minutes.
  • A set of pressure 6-7 (included in the total cooking time), 23-24 minutes was cooked directly under pressure, in 6-7 minutes the pressure was released.

Time for preparing:

30-40 minutes

Note

The first experience pleased me.
The meat is juicy and tender.

Ksyushk @ -Plushk @
Tanechka, breast. I also really like to smoke the breast: even for a salad, even for a soup, even for butters.

Tanya, do you know what the record is on the grill? It must be installed on the shelf in such a way that it is above the bowl for chips and then the product will not be covered with soot. We are Brandovers making such a foil plate. But you, Unit Scientists, are a little more fortunate.
* Anyuta *
After watching the video, I immediately went to look at the prices for CB Unit USP 1210S .... We don't have such a model ... there is only 1200S .... now I think
Tanyulya
Quote: Ksyushk @ -Plushk @

Tanechka, breast. I also really like to smoke the breast: even for a salad, even for a soup, even for butters.

Tanya, do you know what the record is on the grill? It must be installed on the shelf in such a way that it is above the bowl for chips and then the product will not be covered with soot. We are Brandovers making such a foil plate. But you, Unit Scientists, are a little more fortunate.
Thank you, Ksenia I also thought ... why this piece of iron
The instructions say, close the bowl with chips for smoking chicken ... well, the recipe says. I closed the bowl. Do you do it with an open cup?
Quote: * Annie *

After watching the video, I immediately went to look at the prices for CB Unit USP 1210S .... We don't have such a model ... there is only 1200S .... now I think
An, I ordered from Ozone.
Ksyushk @ -Plushk @
Quote: Tanyulya

I closed the bowl. Do you do it with an open cup?

No, no, we also close the lid - everything is just like yours. Only from this cup with chips, the products that are directly above it can be covered with soot - blackening. The developers of Unit apparently come to our forum, because we have already repeatedly discussed in the topic about the Brand smokehouse that if the area above the chip cup is covered with foil, then the products will not turn black. So we made one of the gratings with such a plate.
Tanyulya
Quote: Ksyushk @ -Plushk @

No, no, we also close the lid - everything is just like yours. Only from this cup with chips, the products that are directly above it can be covered with soot - blackening. The developers of Unit apparently come to our forum, because we have already repeatedly discussed in the topic about the Brand smokehouse that if the area above the chip cup is covered with foil, then the products will not turn black. So we made one of the gratings with such a plate.
It is clear, then respect and respect to Unitavtsam
* Anyuta *
Quote: Tanyulya

An, I ordered from Ozone.

Already went - asked the price ... .. oh, what are our "Wishlist" doing with us .... .. I will steadfastly "persuade" myself for a month that I do not need this unit, and there by the new year it will be just possible a gift to yourself to "beg" ....
Dreaming
Tanya, everything looks magical! And watching the video is a test, because drooling begins to drip from the very beginning of the video (even my husband could not tear himself away. I have only one question, if you don't mind)))
I watched a video about smoking chicken and about smoking fish, and I wondered why they should, firstly, marinate for so long, and secondly, add some kind of acid to the marinade? Well, that is, I'm wondering if this is the way it should be in all recipes and is associated with further smoking, or is it a feature of the recipes you have chosen?
Tanyulya
Quote: Dreaming

Tanya, everything looks magical! And watching the video is a test, because drooling begins to drip from the very beginning of the video (even my husband could not tear himself away. I have only one question, if you don't mind)))
I watched a video about smoking chicken and about smoking fish, and I wondered why they should, firstly, marinate for so long, and secondly, add some kind of acid to the marinade? Well, that is, I'm wondering if this is the way it should be in all recipes and is associated with further smoking, or is this a feature of the recipes you have chosen?
Thank you very much for your feedback, it is not necessary to marinate at all, you can marinate whatever, I just like the long marinating of meat. Fish is not necessary, but this is how I try to remove the smell of fish oil. You can just rub with salt and pepper.
Dreaming
Quote: Tanyulya

... You can just rub it with salt and pepper.
Here I also lean + a little bit of herbs. Thanks for the quick response!
I would, of course, marinate a little longer, but my hands are itching very much to smoke the thread at last! As luck would have it, all the water was turned off yesterday, and the new device is standing and teasing me and beckoning .... So I'll have to take a chance and limit myself to pickling for 30-60 minutes.
Irina.A
Thanks for the recipe! Everything worked out! (only I put a little salt, but it's not scary)Smoked Breast in Pressure Cooker-Smoker Unit USP 1210S (this is the second, the errors have been fixed)
werfolio
Hello everyone)))) Today I became the owner of unit 1210s. I could not resist and decided to test. The breast was just bored in the refrigerator. I took the recipe from the instructions. But for some reason the breast turned out not so rosy ((((Maybe it was necessary to pour less water or dry it a little bit more? Why does this happen?
Tanyulya
Quote: werfolio

Hello everyone)))) Today I became the owner of unit 1210s. I could not resist and decided to test. The breast was just bored in the refrigerator. I took the recipe from the instructions. But for some reason the breast turned out not so rosy ((((Maybe it was necessary to pour less water or dry it a little bit more? Why does this happen?
You don't need a lot of water, 100ml is enough there.

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