I had a great Easter Chicken Smoke (high temp) and explained to my wife how these pieces (thighs and legs) work so well due to the type of meat that they are. We are doing chicken for the family again this weekend and have been requested to add chicken breast to the mix.
I have told her that my concern is that the breast will be on too long and my basting and brushing takes awhile (brush bottom, top, top again).
Any suggestions
I have told her that my concern is that the breast will be on too long and my basting and brushing takes awhile (brush bottom, top, top again).
Any suggestions