11-27-2017, 05:06 PM
Nice!
I smoked 2 breasts, a 4lb and a 6lb.
Brined in chicken stock, brown sugar, and white onions.
Rubbed with salt and pepper (most of our older family frown on anything that resembles a seasoning outside of salt and pepper)
Smoked for 4.5hrs, with 2 rounds of filling the woodbox with apple wood.
Aside from my carving skills, they turned out phenomenal.![[Image: a3747e74756021a53bfe7a69d0c8bc11.jpg]](https://uploads.tapatalk-cdn.com/20171127/a3747e74756021a53bfe7a69d0c8bc11.jpg)
![[Image: f8447153bb1d04741178aa9077d4abc6.jpg]](https://uploads.tapatalk-cdn.com/20171127/f8447153bb1d04741178aa9077d4abc6.jpg)
I smoked 2 breasts, a 4lb and a 6lb.
Brined in chicken stock, brown sugar, and white onions.
Rubbed with salt and pepper (most of our older family frown on anything that resembles a seasoning outside of salt and pepper)
Smoked for 4.5hrs, with 2 rounds of filling the woodbox with apple wood.
Aside from my carving skills, they turned out phenomenal.