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BBQ Chicken Breast on WSM

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  • willxfmr
    replied
    Great looking chicken!
    • 1 like

    Leave a comment:

  • ecowper
    commented on 's reply
    You know, it would probably have been great with a Shiner!
    • 2 likes
  • SheilaAnn
    commented on 's reply
    Looks delicious!
    • 1 like
  • jpietrantone
    commented on 's reply
    Just a Dr Pepper tonight, but it would have gone great with a Coors Light.
    • 1 like
  • bbqLuv
    replied
    Looks good enough to pair with PBR
    or a beverage of your choice.
    • 1 like

    Leave a comment:

  • jpietrantone
    commented on 's reply
    Super moist and had great flavor! The smoker held 350 rock steady.
    • 1 like
  • FireMan
    replied
    They look great! How were they in the taste Dept.
    • 1 like

    Leave a comment:

  • jpietrantone
    replied
    Definitely not the best plating, but they are done.
    Attached Files
    • 8 likes

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  • jpietrantone
    replied
    Great, thank you all! I've used the empty pan in the past but wanted to try something different.

    Leave a comment:

  • FireMan
    replied
    Yup, what the both of them said, top or bottom depending.
    • 2 likes

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  • ecowper
    replied
    If you don't have a water pan, I suspect you'll get more heat on the bottom rack. If you are leaving the water pan in, just not adding water, then top rack due to the convection effect the pan creates. I usually do chicken and turkey with water pan in, no water, top rack, and get 340-350 temps
    • 2 likes

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  • lostclusters
    replied
    Top rack. Bottom rack is cooler.
    • 1 like

    Leave a comment:

  • jpietrantone
    started a topic BBQ Chicken Breast on WSM

    BBQ Chicken Breast on WSM

    I'm going to be cooking some large bone in skin on chicken breasts on the WSM. I'm targeting a 350 temp with nothing between the meat and coals. My question is whether I should use the top or bottom rack? Would there be any difference? I'm after more of a grilled taste than a smoked taste. Thanks!
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