Don't work on Wednesdays, but since I didn't feel very well. I skipped my trip to the store for a few racks of ribs like I had planned.
However, I do always have those twin packs of chicken breasts in the freezer. Defrosted a pack in some water and let them sit in the fridge for a couple hours.
Started by just trimming the little pieces of fat that remained, had them patted dry.
Ingredients:
2 boneles/skinless chicken breasts
Organic Maple Syrup
Jeff's Rub
1/2 oz. Stubb's Texas Butter Injection per Breast
Cherry & Maple Wood Chunks
Water Pan = Apple Juice / Mexican Onion / Orange
Ranges: 225 - 235 Degrees
Time: Approximately 2 Hours
BBQ Pitmasters Marathon.......how perfect for my day off?
Seasoned the left, and right got its layer of a syrup before coating with seasoning as well.
Little windy so I used the board to help block out some excess air. My trusty little Lowes Special Smoker...Master Forge I think it is.
Had some stuff laying around, so threw some Mexican onion, orange, and apple juice into some foil as my water pan.
Couple hours around 225 - 235 and they came out beautiful.
Chicken all pulled before adding bbq sauce on.
Moved over to the grill to dry up some of the sauce & warm some buns.
Didn't have much around the house, so threw some chips on the side. We're a picky family, so no coleslaw or anything on top
However, I do always have those twin packs of chicken breasts in the freezer. Defrosted a pack in some water and let them sit in the fridge for a couple hours.
Started by just trimming the little pieces of fat that remained, had them patted dry.
Ingredients:
2 boneles/skinless chicken breasts
Organic Maple Syrup
Jeff's Rub
1/2 oz. Stubb's Texas Butter Injection per Breast
Cherry & Maple Wood Chunks
Water Pan = Apple Juice / Mexican Onion / Orange
Ranges: 225 - 235 Degrees
Time: Approximately 2 Hours
BBQ Pitmasters Marathon.......how perfect for my day off?
Seasoned the left, and right got its layer of a syrup before coating with seasoning as well.
Little windy so I used the board to help block out some excess air. My trusty little Lowes Special Smoker...Master Forge I think it is.
Had some stuff laying around, so threw some Mexican onion, orange, and apple juice into some foil as my water pan.
Couple hours around 225 - 235 and they came out beautiful.
Chicken all pulled before adding bbq sauce on.
Moved over to the grill to dry up some of the sauce & warm some buns.
Didn't have much around the house, so threw some chips on the side. We're a picky family, so no coleslaw or anything on top
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