A couple boneless skinless breasts seasoned.
In the smoker at 225 -275 using lump and oak.
Some nice smoke I think.
Took about 3 hours. Rested then pulled.
Added some bbq sauce and cheesy taters.
Chicken being the meat that take smoke the easiest I figured if I can make this I can make anything in the vertical.
The smoke on the chicken was very lite. Almost needed more. So I think this was a success.
Gonna use the leftovers for chicken salad.