Boneless Skinless breast in smo66

Debrajo11Member

Short short notice but here we go.

Getting ready to do boneless skinless breast in the smo66. I have them dry brining right now.

My plan is 225 until 160 or so before pulling them.

Low and slow at 225, or hot and fast--say 350 until temp is reached.

Which will produce the juiciest breast?

8/4/214:09 PM

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Original Post

Debrajo11Member

Forgot. I did buy a can of duck fat spray. Would it help or hurt to give them a shot before smoking?

8/4/214:11 PM

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