Bless Me Lord, For I Have Sinned! Smoker Is Worth More Than Our Deck..

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squatch

Meat Mopper
Original poster
Jul 15, 2013
160
52
Northern California
In my own defense I’ve been researching and saving for over two years! Still, I do feel a bit guilty... but I also feel like a proud new father!

Say hello to my new Mak 1 Star General! I’m so excited I just needed to share with some like-minded friends who would appreciate what’s really going on over here!

I’m working on breaking it in on some boneless chicken breast as I type
 

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The final product.
Wife says I’m currently now in 2nd place next in line with her favorite smokehouse chicken sandwich which I take as a great compliment.
 

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She’s a beauty mate. Sounds like you had two wins, got an awesome smoker and your wife was happy with your food.:emoji_slight_smile:
 
Beautiful pit and very nice looking cook. Hope you get many good years out of that cooker. :emoji_cat:
 
Very Nice...I am wanting a high end Pellet Grill. The wife is on board just several high dollar item further up the list...JJ
 
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That has an entire bottle of AWESOME SAUCE all over it!! Great Job and congratulations on the new pit!
 
Thanks for all the kind compliments everyone!

This has become one of my favorite recipes for Chicken Breast and its really very simple.
I try to brine overnight if I have time, or at least 4 hours before smoking. After brining I lay the breasts out on a cutting board and apply a generous amount of rub to both sides.
Using the new pellet smoker I was able to “smoke” @ around 180* for 45 min and then I cranked up the temp to 325 for the remainder of the cook. Your smoker may run differently... I start to apply the glaze when there is about 20 min cooking time left remaining to allow it time to heat up and set nicely.
For the Brine - (I just mix well in a Ziploc bag, add the Chicken and toss it in the fridge)
1 Quart Water
1/4 Cup Table Salt
1/4 Cup White Sugar
2 Tablespoon Soy Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
4 Boneless Skinless Chicken Breast’s

For the Rub -
2 Tablespoons Garlic Powder
2 Tablespoons Black Pepper
2 Tablespoons Paprika
2 Tablespoons Dried Parsely

For the Glaze - (I heat and mix well in a coffee mug in the microwave and then use a basting brush to apply)
1/2 Stick Butter, Melted
3/4 Cup Dark Brown Sugar
1 Tablespoon Rub

Give it a try, hope you enjoy!
Happy Smoking
 
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That chicken looks great . I know what you mean about feeling guilty . We spend so much of our life providing for others , and happily so . Sounds like the home team knows you deserve it , and they get some great meals ,,,
Enjoy that and make sure you share some cooks .
 
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