Wife got some boneless chicken breasts on sale from local market. I brined them in buttermilk for 4 hours and then a dry rub for 2 hours. Used a combo of hickory and cherry wood. About 1.75 hours at 225 on MES. I wrapped a couple strips of bacon around each to finish off what we had.
I removed the breasts from the MES when internal temp hit 155. I then reversed seared them each side on a iron skillet for a few minutes. Internal temp was 167. I only got 1 pic but here it is.
I made these for wifey to share with her staff tomorrow at work. Maybe she will invite me...maybe not!
I removed the breasts from the MES when internal temp hit 155. I then reversed seared them each side on a iron skillet for a few minutes. Internal temp was 167. I only got 1 pic but here it is.
I made these for wifey to share with her staff tomorrow at work. Maybe she will invite me...maybe not!
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