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First Bonelss/Skinless Breasts

post #1 of 6
Thread Starter 
Threw a couple of breasts in the Masterbuilt for dinner tonight. Simple brine for an hour, then my rub and into the smoker. Smoked at about 240* for just over an hour to 165*.


Finished off with just a little commercial sauce mixed with a little Worcestershire sauce and lemon pepper. Tasted pretty darn good, but my rub is a little to spicey for the wife. I'll need to tame it down a little.
post #2 of 6

Those look very good!  :32:  You could always make a separate rub for your wife that is milder then you would each have one you enjoy  th_dunno-1[1].gif  Nice smoke man  Thumbs Up

post #3 of 6
Thread Starter 
Thanks Smoking B. Yeah, I will work on some different rubs, less cayenne powder.
post #4 of 6

Try a milder Chile then you can play with some flavors to enhance them . . . like Gr. Clove and Turbinato Sugar. I like a sweeter glaze on my Chicken and this seems to do a good job for me. :drool

post #5 of 6

Thumbs Up They look good from here!

post #6 of 6
Thread Starter 
I'm not familiar with turbinate sugar. Is it used in addition to brown sugar or instead of white or brown sugar? I know I can cut back on the cayenne a little and add more paprika or other spices.
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