Picked up some monster chicken breasts at Curt's famous meats the other day. Cooked a couple on the grill last night and put the others in a light brine of Tender Quick. Drained and rinsed them this afternoon and injected with some creole butter. Seasoned with Jack Stack rub and then wrapped them in bacon since they were skinless. Hit em with a shot of Chacherie's and smoked a little over two hours at 250 - 275 with apple wood. Came out tender and juicy with a nice smoke ring. Had a great flavor and my wife really liked it. Didn't think about a picture until after dinner. Here's what's left over, it was the smallest one.
-------------------- Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
Previous
Index
Next
Threaded
Edit
Reply
Quote
