First thing I did was make a homemade Italian Parmesan bread to put the sliced chicken on after getting buttered up. Something about fresh chicken on fresh buttered bread tastes so good.
I have figured out that if you do skinless on the pellet smoker you end up with a tough outside skin, so I pick up bone in, skin on, chicken and turkey breasts when I want to do them in the smoker.
So I seasoned them up with Jeff's Rub and rosemary under the skin, and dry marinaded them in the vac seal marinader for a couple of hours. The top one had it under the skin but caught some of the rub when I did the lower one.
Then onto the smoker @225 with Lumberjack competition pellets. Some Nice TBS!
Just over an hour into the cook.
Out of the smoker and into the house.
Sliced up ready to plate.
And the infamous money shot! Leftover beans and smoked sausage with cut green beans.
Thanks for lookin'
Stay safe out there!
John
I have figured out that if you do skinless on the pellet smoker you end up with a tough outside skin, so I pick up bone in, skin on, chicken and turkey breasts when I want to do them in the smoker.
So I seasoned them up with Jeff's Rub and rosemary under the skin, and dry marinaded them in the vac seal marinader for a couple of hours. The top one had it under the skin but caught some of the rub when I did the lower one.
Then onto the smoker @225 with Lumberjack competition pellets. Some Nice TBS!
Just over an hour into the cook.
Out of the smoker and into the house.
Sliced up ready to plate.
And the infamous money shot! Leftover beans and smoked sausage with cut green beans.
Thanks for lookin'
Stay safe out there!
John