I have some gargantuan chicken breasts, bone in skin on. I have an MES 30 and wondering if I'd be correct in smoking at 250-275 for a couple of hours. Any hints?
Phyllis Chicken breast won't benefit from a lower-slower smoking. I would give it a brine of your choice with 1 cup kosher salt to a gallon of water ( just cut it down if you need less) for about an hour and cook at 300-325 to an IT of 165
Your chicken breast will come out moist and tasty...good luck!