I just did a few bone-in chicken breasts with mixed results. I figured I would post here to get some feedback and improve my technique. Sorry...only one photo to share :-(
I had a package of three bone-in chicken breasts. I brined them in the Slaughterhouse brine posted here (minus the onion powder and celery seed... I was out
.) Since it was a small amount of meat, I did a half batch of the brine.
Breasts were brined for just a bit over an hour, then taken out and rinsed. They were put in the fridge for about 1/2 an hour while I got my act together.
I started up my 30" MES and set the temp to 265F. While it was heating, I dried off the chicken and rubbed it with some Lemon Pepper. I got a little anxious and put the chicken in while the smoker was still heating
. They went in at 165F with a remote thermometer. Since I had them, I used some apple wood bisquettes from Bradley (which, by the way, lasted wayyy longer than the projected 20 minutes I read on the forum).
The smoking went well, taking about 1 hr 40 min to reach a temperature of 165F. Took them off and brought them in. Here is the only pic I have.
They had an awesome smoky aroma, terrific color and were as juicy as one could wish for, but the brine did not seem to penetrate very much - kind of on the bland side. There was also a spot on each of the breasts we ate that was undercooked. It was very small and near the bone, so we worked around it
.
So there it is.... Any comments or suggestions would be very much appreciated.
I had a package of three bone-in chicken breasts. I brined them in the Slaughterhouse brine posted here (minus the onion powder and celery seed... I was out

Breasts were brined for just a bit over an hour, then taken out and rinsed. They were put in the fridge for about 1/2 an hour while I got my act together.
I started up my 30" MES and set the temp to 265F. While it was heating, I dried off the chicken and rubbed it with some Lemon Pepper. I got a little anxious and put the chicken in while the smoker was still heating

The smoking went well, taking about 1 hr 40 min to reach a temperature of 165F. Took them off and brought them in. Here is the only pic I have.
They had an awesome smoky aroma, terrific color and were as juicy as one could wish for, but the brine did not seem to penetrate very much - kind of on the bland side. There was also a spot on each of the breasts we ate that was undercooked. It was very small and near the bone, so we worked around it

So there it is.... Any comments or suggestions would be very much appreciated.