I just did a few bone-in chicken breasts with mixed results. I figured I would post here to get some feedback and improve my technique. Sorry...only one photo to share :-(
I had a package of three bone-in chicken breasts. I brined them in the Slaughterhouse brine posted here (minus the onion powder and celery seed... I was out .) Since it was a small amount of meat, I did a half batch of the brine.
Breasts were brined for just a bit over an hour, then taken out and rinsed. They were put in the fridge for about 1/2 an hour while I got my act together.
I started up my 30" MES and set the temp to 265F. While it was heating, I dried off the chicken and rubbed it with some Lemon Pepper. I got a little anxious and put the chicken in while the smoker was still heating . They went in at 165F with a remote thermometer. Since I had them, I used some apple wood bisquettes from Bradley (which, by the way, lasted wayyy longer than the projected 20 minutes I read on the forum).
The smoking went well, taking about 1 hr 40 min to reach a temperature of 165F. Took them off and brought them in. Here is the only pic I have.
They had an awesome smoky aroma, terrific color and were as juicy as one could wish for, but the brine did not seem to penetrate very much - kind of on the bland side. There was also a spot on each of the breasts we ate that was undercooked. It was very small and near the bone, so we worked around it .
So there it is.... Any comments or suggestions would be very much appreciated.