Hickory Smoked Split Chicken Breasts

[mike49107]

I'm still working out some bugs on my GMG Jim Bowie. (I pretty much got it for nothing on Craigslist!) But, here is a pic of today's lunch...

Looks a little dark in the picture, but tastes spot on.

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[kruizer]

What did you use doe a rub? Looks very tasty

 

[normanaj]

Dark is good,looks awesome!

Lately I've been doing the half-chickens.Doesn't take long and you get a little extra over just having the breast and the cost per lb is the same(where I'm at it is anyway).

Tomorrow I will be doing a fresh half-turkey from the local turkey ranch.

 

[mike49107]

What did you use doe a rub? Looks very tasty

I placed these into zip-lock bags with Jeff's rub for a couple of hours. Then on the pellet grill at 275 for about 2 hours. I still need to get my temps dialed in though. Grill seems to be running a little hotter than what the controller indicates. I found out that the integrated meat probe reads about 50/60 degrees hotter than actual. They didn't turn out as moist as I would have liked. But, everyone really tore 'em up! (I guess that's all that really matters.)

 

[SmokinAl]

Looks really good from here!
I like them dark like that!
Al

 

[bluewhisper]

Split breasts were the first thing I learned to smoke, over maple in an 18-inch Weber.

I like the way they have their own sub-frame of bone, it makes them easy to handle yet still easy to serve and eat.