Well I'm going to do some more chicken breasts in a little while and I was wondering if I foiled them at around 120-130* if that would help them in being more moist or not. I did some a while ago and they came out good but were just a tad dry. I do soak them in a brine for 24 hours prior to the smoker. Also if I can foil them should I put some apple juice in there too.
Thanks, Tim
Thanks, Tim