The Cure for Dry Feathery, Skinless & Boneless Breast of Chicken

[Doc Smoke J.Y.D.]

Attached is picture of the result of this cook.

This was our best chicken cook yet - it was tender, moist, succulent and flavor-rich with a touch of heat.

Can't thank AmazingRibs, Meathead and all the people in this forum enough, for sharing their helpful ideas.


The procedure used is depicted in this link: https://www.evernote.com/l/APLQS6RFPplFD5m0wO7HUdr7tM2l8R8C9v4

Doc Smoke J.Y.D.

[David Parrish]

Nice Cook! And cooking log.

Ever tried this with boneless skinless thighs?

[Doc Smoke J.Y.D.]

Thanks!

In answer to your question: I have not. Thanks for the idea. I'll put this on the upcoming cook list.

[David Parrish]

You'll like it! I personally prefer Memphis Dust/Barbecue sauce much more on boneless skinless thighs than I do boneless skinless breasts. Thighs need to be cooked to 170F and don't be afraid to take them up to 175F.