Fritz's mini WSM build - Page 5
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I was looking for something to smoke that was going to be relatively quick and easy. I decided to go with the smoked chicken breast in Jeff's book. I mixed up the spices and allowed them to sit for about 45 minutes.
I used apple wood and kept the temperature at 240-260F. After about an hour and 30 minutes I put in a probe and the breasts were 170. So a little over cooked. But we ate them just the same. The recipe calls for a little cayenne pepper, I went a little light, but the family thought it was a little spicy. I liked it but will drop down a little on the cayenne.