Cooking Today?

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cliffcarter

Master of the Pit
Original poster
OTBS Member
Feb 28, 2010
2,277
258
Old Town, Maine
I've got some boneless, skinless chicken breasts on the chargriller this morning for Sunday dinner. Anyone else cooking today?

Dusted with rub and on-


Cooking with Stubbs briquettes and cherry chunks, temps holding at 290, will be switching to splits later, mostly cherry but perhaps a couple of northern red oak as well-


More to come, later.
 
Final product -


These took a bit longer than I expected, probably has something to do with atmospheric conditions or the impending Perseid meteor shower,
th_dunno-1%5B1%5D.gif
 but they sure tasted good.

I am generally not a fan of northern red oak, in part because it takes about 3 years to season properly, but I must admit it burned hot and smelled very good with a mild, nutty aroma. I'll probably use it again, it worked well with the chicken.
 
Looks like some finger lickin' good Q'd up chicken to me!

I'm throwing on a JD Sausage and cheddar/ jalapeno cheese fattie with a maple bacon weave wrap and two chicken breasts for the upcoming weeks work lunches. I'm still not sure how I am gonna do up the breasts (other than they will be going on the ECB and smoked at 240-250). I will probably post it up in the ECB forum if anyone is interested in following along. 
 
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