WOW, tonight I proved it. It's all about IT (internal temperature).
I've been smoking boneless skinless chicken breast A LOT!!! (Like 2-3 times a week for probably 2 months). Any where from 7 min to 20 min. (PS, the 7 min was at 60°F añd today's 20 min was at 80°F). I have no idea why ambient temperature is not affecting them, but by pulling them at 160°F they are tender and jucy. Maybe it's just too many whiskey's (I doubt it).
I've been smoking boneless skinless chicken breast A LOT!!! (Like 2-3 times a week for probably 2 months). Any where from 7 min to 20 min. (PS, the 7 min was at 60°F añd today's 20 min was at 80°F). I have no idea why ambient temperature is not affecting them, but by pulling them at 160°F they are tender and jucy. Maybe it's just too many whiskey's (I doubt it).