The trick is to smoke the meat and not make the meat smoke

CHICKEN BREASTS - Smoker

  Date: January 01, 2009
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My New Years Eve dinner plans were postponed 1 day due to a snow storm. The storm made travel difficult but there was no reason I still couldn’t cook something. For whatever reason I was in the mood for chicken and decided I’d test drive a recipe from a cookbook I recently bought on Amazon. I new noting about the author but I liked the title: Championship BBQ Secrets for Real Smoked Foods. I tried something from the beginners section which was a simple recipe for chicken breasts. The breasts were brushed with EVOO and sprinkled with an Italian seasoning blend, to which I added some fresh ground black pepper. The last item was some lemon slices and it was off to the smoker where they were supposed to take 1-1/2 to 2 hours. These natural breasts were were nearly 1-1/4 each which is what I believe contributed to them taking 3 hours. It wasn’t the snow.I took longer than normal to hit 225 but I had no trouble holding it. Good things did come to those who wait. The breasts were amazingly moist, they were tasty and had a nice pink smoke ring. I’m looking forward to exploring more recipes from this book.
Recipe Source:
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Cooks Country
Championship BBQ Secrets for Real Smoked Foods:
Chicken Breasts - Page 79
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan
  • Maverick ET-72 Remote Read Thermometer
  • Maverick ET-73 Remote Read Thermometer