G
Guest
Guest
I cooked 18 skinless (bones on) chicken breasts on the WSM yesterday. I used the rub recipe from Smoke & spice and mopped
with the Citrus sauce for the last 10 minutes. It took about 3 - 3.5 hours
at a temp of about 200 - 205. The rub
kind of made its own skin penetrating about
1/16 of an inch into the meat. After letting
them sit for 10 mins to cool down I pulled one apart and the juices came flowin out!
...and I was worried about them drying out!
HA! The WSM is great!
I used mostly Oak and a little Mesquite as that is all I had available. Half a ring of royal Oak. I then finished off the cook with
fajitas and a tiny piece of Brisket. (2 Lbs)
The little flat turned out great and the Fajitas tasted good but still a little tough.
The chicken was the Highlight of the day.
I am going to work on a glaze for the last
10 mins of cook time and these will be perfect. Thanks for listening.
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Couch Potato
with the Citrus sauce for the last 10 minutes. It took about 3 - 3.5 hours
at a temp of about 200 - 205. The rub
kind of made its own skin penetrating about
1/16 of an inch into the meat. After letting
them sit for 10 mins to cool down I pulled one apart and the juices came flowin out!
...and I was worried about them drying out!
HA! The WSM is great!
I used mostly Oak and a little Mesquite as that is all I had available. Half a ring of royal Oak. I then finished off the cook with
fajitas and a tiny piece of Brisket. (2 Lbs)
The little flat turned out great and the Fajitas tasted good but still a little tough.
The chicken was the Highlight of the day.
I am going to work on a glaze for the last
10 mins of cook time and these will be perfect. Thanks for listening.
------------------
Couch Potato