Fired up the Weber for Some Bone-In Chicken Breasts (w/ Q-View)

[adiochiro3]

Momma wanted some BBQ chicken breasts, but there wasn't enough to warrant firing up the big smoker -- so I decided to fire up the Weber kettle. The breasts are coated in butter & lemon juice with garlic powder, salt, & pepper.



Don't think I've used the kettle since last Thanksgiving.

I used indirect heat with Rancher coals & some ash + hickory for added smoke.

Cook temp floated between 235-255*. Here they are at an IT of 170* (the temp spiked and it got away from me

).



Momma made mashed taters, gravy & broccoli to go with it. The family & a good friend demolished the food -- which is really the point, isn't it?

Thanks for looking!

 

[meateater]

The weber's can still knock it out! Nice job James. 

 

[teeznuts]

I'll bet the kettle was glad to get some attention. I haven't done the bone in yet but looks yummy.

 

[adiochiro3]

I'll bet the kettle was glad to get some attention. I haven't done the bone in yet but looks yummy.

bone in is so much more flavorful!  And yes -- the kettle was glad to be of service! 

 

[SmokinAl]

Nice job James! We have 2 kettles. 1 for pizza, 1 for meat.

 

[Bearcarver]

Nice Breasts you got there James

I didn't say that, did I ?!?!

Nice Job James!!!

Bear

 

[graybear]

Looks good!!!!

The wife and I swear by bone and skin breast, She is Puerto Rican and I am Texan, so the spices get real fun at my house.

She rubs the breast down with EVOO, black pepper,Powdered garlic, adobo (http://www.goya.com/english/product_subcategory/Condiments/Adobo), Sazon (http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon) toss them into a plastic bag and let set for a few hours..then grill to perfection..they come out just as juicy as the went in.