I really need to start posting more on here. I read a couple times a week, and there is so much expertise here that I don't feel like I have much to add.
Anyway, a quick lunch before football starts today. I brined the chicken breast for an hour, coated with Bone Sucking Rub then smoked them to 160 degrees internal temp. Doing it this way they stayed very juicy inside. Also took some ancho chilis I had from the garden, stuffed them with cream cheese, cheddar, and bacon, then wrapped them in bacon also. Turned out pretty good.
Anyway, a quick lunch before football starts today. I brined the chicken breast for an hour, coated with Bone Sucking Rub then smoked them to 160 degrees internal temp. Doing it this way they stayed very juicy inside. Also took some ancho chilis I had from the garden, stuffed them with cream cheese, cheddar, and bacon, then wrapped them in bacon also. Turned out pretty good.
