Boneless skinless chicken breast on the mes 40

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rschwartz

Newbie
Original poster
Dec 10, 2013
18
10
Here is my second attempt at these, they were more moist than my first, smoke penetrated better and overall they were a little better than good but not great. I will wrap the next batch with bacon to see what happens. 3 hours at 230 degrees, apple chips.[ATTACHMENT=1151][ATTACHMENT=1152]image.jpg (207k. jpg file)[/ATTACHMENT][/ATTACHMENT]
 
Thanks, I'm still learning this art. I will let everyone know how the bacon wrapped breasts turn out when I smoke them.
 
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