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

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

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ID:	65006 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.
    Last edited by Doc Smoke J.Y.D.; February 22, 2015, 01:38 PM.

    Nice Cook! And cooking log.

    Ever tried this with boneless skinless thighs?


    • Doc Smoke J.Y.D.
      Doc Smoke J.Y.D. commented
      Editing a comment

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

    • David Parrish
      David Parrish commented
      Editing a comment
      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.


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