2 large split chicken breast I massage them with a little olive oil and put on a basic all purpose rub from cosco. Smoked them in my master built propane vertical box smoker ( ol Bessie) at 210 to 225deg for about 3 hrs until they hit 160 internal then cranked up to high heat and brushes on some sweet baby Ray's Hawaiian style bbq sauce for about 10 mins them tool off smoker brushed on another light layer of sauce and let them sit under foil for 10 mins. I used 50/50 mixture of hickory and maple wood for my smoke. 2 large chunks lasted the whole smoke. My wife roasted some red taters and zucchini in the oven and made a salad to go with the chicken.
The hickory tasted great but over powered the maple a little next time I do this I will probably use more maple than hickory butbnbover all it was a success!
The hickory tasted great but over powered the maple a little next time I do this I will probably use more maple than hickory butbnbover all it was a success!
