Guys & gals I want to do some boneless chicken breast on my pit boss pellet grill.
What would be my best planned attack at this?
Should I smoke at 180°f-200°F for a hour or so & then baste with bbq sauce & wrap in foil & increase temp to say 225°250°f to finish at 165°f temp?
Thanks. Any & all help appreciated.
What would be my best planned attack at this?
Should I smoke at 180°f-200°F for a hour or so & then baste with bbq sauce & wrap in foil & increase temp to say 225°250°f to finish at 165°f temp?
Thanks. Any & all help appreciated.