Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Just rubbed the chicken breast with my rub and wrapped with 4 slices of bacon and smoked around 230 to 250 for about 4 hours. Didnt have time to brine but still turned out moist and delicous
Sounds good - one time you need to try the cordon bleu smoked. There are several posts on here with the methods. If you liked this you will love the condon bleu
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.