Afternoon, Folks!
Goin' through the Back of the freezer today and came across a bag full of skinless chicken
breasts (8 of 'em) and would like to smoke 'em for pulled chicken.
Figured I would brine 'em then smoke 'em, then let 'em rest a bit before pulling.
I'm concerned somewhat about them drying out in the smoker. I will be using a water pan directly under the grates. I will not be using any Bacon or other type of "Basting" cover.
Any suggestions on this issue?
Muchas Gracias!
Best Regards,
Tony
Goin' through the Back of the freezer today and came across a bag full of skinless chicken
breasts (8 of 'em) and would like to smoke 'em for pulled chicken.
Figured I would brine 'em then smoke 'em, then let 'em rest a bit before pulling.
I'm concerned somewhat about them drying out in the smoker. I will be using a water pan directly under the grates. I will not be using any Bacon or other type of "Basting" cover.
Any suggestions on this issue?
Muchas Gracias!
Best Regards,
Tony