- Aug 27, 2008
- 5,170
- 409
I hadn't tried smoked chix breast for awhile, and we had some bone-less/skinless just thawed out, so, I thought this would be a good way to end my days off. I just got around to posting this tonight...this was last-night's dinner.
I dusted them with Lawry's Perfect Blend Poultry Rub.
Just into the old Brinkmann Gas Grill King (gas system caught fire and burned up), temporarily modded for double offset/indirect fires with charcoal:
After 45 minutes with cherry smoke @ ~200*:
Into an open 12" x 18" pan with some beef stock from my last brisket burn:
And, after 1.5 hours @ ~275*...the cheese stayed firm, and where where it was exposed it actually darkened nicely:
Served with 1/2 a large Idaho baker and Asparagus:
Nice way to end the day!
Thanks all!
Eric
I dusted them with Lawry's Perfect Blend Poultry Rub.
Just into the old Brinkmann Gas Grill King (gas system caught fire and burned up), temporarily modded for double offset/indirect fires with charcoal:
After 45 minutes with cherry smoke @ ~200*:
Into an open 12" x 18" pan with some beef stock from my last brisket burn:
And, after 1.5 hours @ ~275*...the cheese stayed firm, and where where it was exposed it actually darkened nicely:
Served with 1/2 a large Idaho baker and Asparagus:
Nice way to end the day!
Thanks all!
Eric