I've got a few good looking chicken breasts in the smoker. Here's a couple of the before photos. I'll be sure to get one or two of the finished products.
And of Course BACON WRAPPED:
Let us know how it turns out. I usually leave the skin on to keep them from drying out, hopefully the bacon will help. What wood are you using and what temp you smoking at?
They look fantastic! Great job and thanks for posting your smoke, David.
That looks very tasty! If you would post it in poultry a lot more people would see it.