I had two bags of skinless, boneless chicken breasts that I got out to thaw Friday night.
Used Hot Smokin' Gals' recipe from Time Tested & Approved Recipes:
Morton's Tender Quick 5 Tbsp. for 5 pounds of pork chops
1 Tbsp.+ of hickory salt from Butcher Packer,
A little less than a 1/4 cup of dark brown sugar
Rubbed down the chops and sealed in a plastic bag . (I used my Foodsaver. ) Instructions on Morton said 4 - 6 hour for the rub.
After 4-1/2 hours cut open bag and add a little pineapple juice (I was out of apple cider) in with the chops and resealed. ** see below.
Let them sit about another 45 minutes, then removed chops and rinsed.
Smoked in the Bradley at 200° F. for an hour.
Increase temperature to 225° for 1/2 an hour to finish cooking,
Use 3 apple wood pucks.
We used hickory pucks instead of apple. And also, we cooked them at 225 degrees for about 3 1/2 hours, until the internal temp was 165.
Here they are fresh out of the smoker:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1505.jpg)
I let them sit overnight in the 'fridge, then sliced all but three of them this morning for sandwiches:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1506.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1507.jpg)
The remaining three breasts will be used in one of our favorite recipes that uses smoked chicken and artichoke hearts.
Seemore
Nice!
I might try that with a baby boulder some time..
Seemore I really like the color of those chicken breasts, that nice white meat with that nice golden outer ring...well done...