i smoked some boneless skinless chicken breasts today for supper. i smoked them for 2.5 hours at 225°. i smoked a jimmy dean sage fatty also, 1lb chub.
i didn't use a rub. i put it all on the rack, and applied a mop i made up to the chicken. i put nothing on the fatty. for the mop, i mixed in a bowl: 5 or 6 splashes worcestershire sauce; 3 dashes of cayenne pepper; 4 dashes of ground black pepper; 6 of garlic powder; 1 dash of cinnamon; and enough "juice" from the brisket i smoked sunday to make it liquid enough to use as a mop.
the chicken was delicious. it had a nice crust on it, and was tender meat. it wasn't too spicy, but had a slight kick.
the fatty- man it was good. i will do a fatty everytime i smoke something from now on. i don't which is better- a fatty or ABTs.
i did this all on old smokey, using pecan wood for my smoke. i took some pics, but when i put the on the computer they were blurry really bad, sorry.
my BIL was over for supper, and he ate almost half the fatty before he even touched his 2 pieces of chicken.
i didn't use a rub. i put it all on the rack, and applied a mop i made up to the chicken. i put nothing on the fatty. for the mop, i mixed in a bowl: 5 or 6 splashes worcestershire sauce; 3 dashes of cayenne pepper; 4 dashes of ground black pepper; 6 of garlic powder; 1 dash of cinnamon; and enough "juice" from the brisket i smoked sunday to make it liquid enough to use as a mop.
the chicken was delicious. it had a nice crust on it, and was tender meat. it wasn't too spicy, but had a slight kick.
the fatty- man it was good. i will do a fatty everytime i smoke something from now on. i don't which is better- a fatty or ABTs.
i did this all on old smokey, using pecan wood for my smoke. i took some pics, but when i put the on the computer they were blurry really bad, sorry.
my BIL was over for supper, and he ate almost half the fatty before he even touched his 2 pieces of chicken.
