Rubbed with Penzey's Special Lemon Pepper and Penzey's Shallot Pepper. Smoked with one chunk of wood at 225 for just a bit over an hour (160 internal).
Not a chicken lover, but these were fabulous. Clear juice was literally squirting out of them. Just smokey enough. Seasoned about right with interesting and delicious flavor.
Can not imagine how brining could possibly make these breasts jucier. Is brining also used to add flavor or strictly to prevent drying out?
Thank you to whomever recommended the Penzey's Shallot Pepper. Been using it and the Penzey's Special Lemon Pepper on most everything lately...love the combo.
Going to pick up a kitchen tourch at William Sonoma tomorrow. Will use it to crisp the skin after smoking. We don't like rubbery skin and removed it before serving. Easier to crisp the skin than to rub under it. And, some people like the skin.
Double Lazy