You got it, I will take some just sliced pictures.ajfoxy wrote:Very nice. Look forward to part two... the just before you eat it part...
We just got over solid rain for days last week, taking advantage of it while I can.Big T wrote:Those are some pretty blue skies. I wanted to cook this weekend but it has been raining for a solid week and isn't expected to stop until mid week. Good luck on the turn out of your cook!
They were the Walmart boneless breasts, they always seam to be huge, I seasoned them with Montreal chicken seasoning, ran smoker at 225 had them on for an hour and a half then wrapped them individually with foil and kept them on the smoker as the wood was burning out just to keep them warm till we left to go to our friends house. They were super tender and shredded apart easily. I also through on some pre marinated spicy breast filets that I got from a local meat market, they were a lot thinner so they were only on an hour before wrapping and then stayed on keeping them warm.bluecatfish wrote:Looks really good. How did you do the chicken breasts?