They were split breast, very well endowed chicken, but they did not have much skin, in light of that, it just made the outcome more amazing, I did not baste or paint them either, 3 1/2 hr brine and right to the smoker and with little skin they were juicy as they could be and smoke flavor right to the bone, cannot wait to do some leg quarters with the skin, I might need my stomach pumped, this stuff was so blasted tasty you just wanted more and more, it was so good my neighbor is buying the same smoker and getting me to help with MODS and my other neighbor is buying packs of quarters and having me cook them for her and then giving me half of them, I mean, I know you hear it all the time, but these boys were wicked, ready to do the Jerky, then I am going to do some Bacon and of coarse hams, roast and turkey, I have done all that on the char grill but with this smoker it is just amazing, I was not sure the pellets would produce the flavor I wanted, was not expecting the electric with the AMNPS to exceed the flavor of the grill, I have slow cooked and smoked quarters on the Char Grill before many many times ( for over 6 hours ), and people rave about them, but these were better, period.
Man, you're a-smokin' like a house a-fire! I don't smoke nearly that much. My wife love barbecue but not all of it. She loves when I make a perfect beef brisket, likes it when the pork ribs turn out great. But overall she isn't a fan of smoked meats and cheeses. So, I envy you.
Also congrats on those well-endowed chix breasts. You just learned how great food comes out of an electric smoker. Don't know if you used the water bowl (I never do) but everything comes out moist and delicious. And yessir! Pellets are just as effective as smoke source as chips or chunks. With the AMNPS there's no oversmoking like there can be with chips. I'll tell you again, mi amigo, smoked food that comes out of an electric smoker can rival most of the BBQ restaurants around, except for those which are the real deal. Even then you can still come mighty close.
I realize that now, but I have heard and read so much rhetoric about electric smokers and pellets are not as good as wood, but the sad part is, this thing produced better smoke to the bone than my char grill using the side burner, and personally I thought it might be a little worse than real wood or charcoal and dam, it is really better when it comes to having this tight little smoke box and the AMNPS, it has surely made a believer out of me.
And yeah we cook virtually all our meats on the Char Grill (till now hehehe) we go to a farm nearby every Wed and get Fresh ground beef and certain cuts and roasts, they are fresh cut and or ground, pork chops too, chops about a 1 1/4 thick, and then we come home and I Grill / Smoke all of the meat and we bag it and freeze it.
We were using zip lock and probably will keep doing so, but for jerky I am vacuum sealing that, slow thaw on the meats and when you open the ziplock, it smells like I just took it off the grill, yes the wife loves smoked meat, I have met a few that do not and would never understand why, we just say fine, more for us ! LOL
I am just still in disbelief it did a better job, I would have never thought...........................