Momma wanted some BBQ chicken breasts, but there wasn't enough to warrant firing up the big smoker -- so I decided to fire up the Weber kettle. The breasts are coated in butter & lemon juice with garlic powder, salt, & pepper. Don't think I've used the kettle since last Thanksgiving. I used indirect heat with Rancher coals & some ash + hickory for added smoke. Cook temp floated between 235-255*. Here they are at an IT of 170* (the temp spiked and it got away from me ). Momma made mashed taters, gravy & broccoli to go with it. The family & a good friend demolished the food -- which is really the point, isn't it? Thanks for looking!