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Chicken brest

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    Chicken brest

    I have 2 chicken brest that are bone in & with skin (took them out of the freezer by mistake thought I was grabbing a package of thick pork chops that I had the butcher cut for me) so I think a dry brine & some Simon & Garfunkel rub. should they be smoked skin side down or up on the grill? any other suggestions welcome.
    Dave

    #2
    I did mine skin side up and then just before they were done seared them to get a crispy, bite through skin. If you haven't tried the 'Bama white bbq sauce for chicken I strongly recommend it. It is nothing like I expected and is tremendous. The recipe is available at the top under tested recipes and is both under the sauces and yard bird categories.

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    • Darchie03
      Darchie03 commented
      Editing a comment
      Thank you

    • martybartram
      martybartram commented
      Editing a comment
      you are very welcome

    #3
    I too would put the skin up on an indirect kettle setup, and cook them hot 325+, with my personal preference for chicken being 350-380 or anywhere in between.

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    • martybartram
      martybartram commented
      Editing a comment
      Ha! vindication my day is made! I shall enter the house bellowing to my wife that I learned something and one of the greats said I got it right! I may take tomorrow off now lol. And, no, I am NOT being facetious at all. AND 350-380 is a great adjustment for me, thanks for the insight!

    • Darchie03
      Darchie03 commented
      Editing a comment
      Thank you all. I use my ugly COS but now I have no problem holding a set temp. So skin up & 325 it will be

    #4
    Well this is what it turned out as, I think I used too much S&G rub also no smoke ring & I used plenty of apple wood for smoke, That said it tastes ok.

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    • Huskee
      Huskee commented
      Editing a comment
      Probably wont get a smoke ring with chicken breast.

    #5
    I get just a faint ring but fairly deep. I am wondering if cherry wood would make the difference.

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