Although I see a chicken breast thread, it's several months old, so I'm adding a new one. I "quick smoked" a pack of large skinless, boneless, and trimmed chicken breast in the OBS and they came out great. I kept the temp around 125 for about an hour using the special blend bisquets. That got them just starting to brown and the juices bubbling slightly. From there went over a medium fire on the gas grill until done. Being native Texans, we love Tex-Mex, so the chicken got shredded for green chilie enchiladas. Ole!
Can I come over, I love green chili enchiladas!
Ooops. Polished off the rest of them yesterday.
Quote from: smokinmac on June 11, 2010, 12:20:27 PM
Ooops. Polished off the rest of them yesterday.
Darn!
That all sounds like it came out fantastic :)
Carolyn