I smoked up some chicken breasts today in order to celebrate the new forum!
I was going to stuff them but changed my mind, so here's what I did:
I marinated them in Kraft's Zesty Italian Salad Dressing overnight.
Rinsed and trimmed them.
Hit them with some EVOO and a rub that I found over here. I substituted 2 teaspoons of Poultry Seasoning for the 1 teaspoon thyme and 1 teaspoon sage (the Poultry Seasoning has thyme, sage, marjoram, rosemary, black pepper, and nutmeg in it).
Let them sit out while the smoker was heating up. Here they are ready for love:
I put them in the MES on max temp (275*) with some soaked Mesquite chips.
After 1 hour, they were pretty much done...
but I sauced them, turned the heat down to 250*, and put them back in for 20 minutes (the sauce has sugar in it, and sugar burns at 265*).
Here's how they came out:
I tented some foil over them and let them rest while I made some fries and warmed up a hamburger bun in the toaster oven.
All served up:
It was good, but I'll try a different rub next time or at least stick to the original recipe. I think that 2 teaspoons of "Poultry Seasoning" was too much. Overall, I was happy with it, though -- it was fully done and not too dry.
Cheers! And thanks for looking!