Chicken Breast (bone-in)
Temp250°F (121°C)
Time1.5–2 hrs
Internal165°F (74°C)
Brine first — lean white meat can dry out over a long smoke.
Lower-Temperature Alternatives
Holding chicken at a lower temperature for longer reaches the same pathogen reduction as an instant 165°F — the times below are the published equivalents.
| Temp | Time | Outcome |
|---|---|---|
| 165°F (74°C) | Instant | USDA minimum — safe the instant it hits temperature, but the driest result. |
| 155°F (68°C) | ~1 min hold | Noticeably juicier than 165°F instant. |
| 150°F (66°C) | ~2.5 min hold | Firm but juicy — a common sous vide target. |
| 145°F (63°C) | ~8.5 min hold | Closer to a "medium" poultry texture, very juicy. |
| 140°F (60°C) | ~27 min hold | Soft, almost poached texture. Long hold time is only practical with sous vide. |
Safety disclaimer: Alternative temperatures above rely on holding the food at that internal temperature for the full time listed, measured only after the food reaches that temperature throughout — not from when cooking started. This is based on published pathogen-lethality science, but deviating from the standard USDA minimum still carries additional risk. Use extra caution — or stick to the USDA minimum — for infants, young children, pregnant people, older adults, and anyone with a compromised immune system. Always verify with a calibrated food thermometer.
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