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Boneless skinless chicken breast on the mes 40

post #1 of 3
Thread Starter 
Here is my second attempt at these, they were more moist than my first, smoke penetrated better and overall they were a little better than good but not great. I will wrap the next batch with bacon to see what happens. 3 hours at 230 degrees, apple chips. image.jpg 230k .jpg file image.jpg 207k .jpg file
post #2 of 3

Looks like they turned out great!

post #3 of 3
Thread Starter 
Thanks, I'm still learning this art. I will let everyone know how the bacon wrapped breasts turn out when I smoke them.
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