Midgetracer31 Love chicken sausage! I have done brats from chicken, and other poultry a few times, here are 4 different articles. How To Make A Juicy Homemade Turkey Bratwurst, How To Make Juicier Chicken Brats, How to Make Juicer Chicken Brats, Chicken Brats Made From Thigh Meat. The one where I used the thighs was the best if I remember correctly. Now, these were brats not snack sticks, the main difference will be the mixing and the smoking.
If you are wanting to use breast to avoid fat the best thing you can add is Cold Phosphate to prevent the water from cooking out. This works by altering the pH of the meat and allowing it to bind to water more effectively.
As for adding more water, I wouldn’t, the 2 qts per 25 is already going to be almost soupy, the Super Bind will help with that but it is still going to be a loose mixture, any more water might make it harder to handle. In fact, I went through and updated a bunch of our recipes to say 1 qt of water and 2 if you want to make stuffing very simple. With CHicken Breast though, because of the super low fat content, I would add 2 qts, or thereabout.
I’d add the water pan after the 1st hour. I’ve never made snack sticks with chicken but I think with Super Bind and extra water you should be ok, not great but ok. On your next batch I would recommend the cold phosphate, it really made a large difference in the chicken brats!