Greetings all. I haven't smoked any chicken breast in a while and none left in the freezer. Time to do more. I headed to Sam's Club and Holy Smokes, I found a pack of fresh chicken breast that were huge! 8 huge boneless skinless breast for 12 bucks. Brined them for 6 hours. 1/2 cup salt. 1/2 cup of sugar, tablespoon of rub and 2 quarts of water.
Removed and rubbed down with rub on 5 of them. The other 3, I went old school. Seasoned with Tony's creole seasoning, black pepper and Cavender's Greek seasoning. Used my modified minion method. Full chimney of unlit briquettes, 5 lit briquettes and added wild cherry chunks. The Weber kettle maintained 250 degrees and I only had to fiddle with the top vent twice. It was pretty much set and forget it. Pulled them at 165. Forgot final pic but they turned out nice. Vac packed 6 and saved 2 to chow down on tonight. Will post a sliced pick then.
HAWG
My modified minion. Chimney of unlit RO briquettes. 5 lit briquettes and some wild cherry chunks.
Rubbed
Seasoned with Tony's creole seasoning, black pepper and Cavender's seasoning.
A little homemade BBQ sauce added.
Tender, very juicy with a nice hint of the cherry wood.
Removed and rubbed down with rub on 5 of them. The other 3, I went old school. Seasoned with Tony's creole seasoning, black pepper and Cavender's Greek seasoning. Used my modified minion method. Full chimney of unlit briquettes, 5 lit briquettes and added wild cherry chunks. The Weber kettle maintained 250 degrees and I only had to fiddle with the top vent twice. It was pretty much set and forget it. Pulled them at 165. Forgot final pic but they turned out nice. Vac packed 6 and saved 2 to chow down on tonight. Will post a sliced pick then.
HAWG
My modified minion. Chimney of unlit RO briquettes. 5 lit briquettes and some wild cherry chunks.
Rubbed
Seasoned with Tony's creole seasoning, black pepper and Cavender's seasoning.
A little homemade BBQ sauce added.
Tender, very juicy with a nice hint of the cherry wood.
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