I haven't really seen a grilling/smoking thread, but have a feeling we have a few pit masters in the audience.
While being a solid cook, I'm just an amateur/hobbiest when it comes to smoking meat. I figured we could get some experts to chime in and share some tips along the way. And what good is a food thread without pictures?
Here is a smoked chicken breast with a cucumber dill salad. I smoked a tray of breasts for various meal prep this week. I have found one hour at 225 is the sweet spot in keeping the breasts moist without a brine.
While being a solid cook, I'm just an amateur/hobbiest when it comes to smoking meat. I figured we could get some experts to chime in and share some tips along the way. And what good is a food thread without pictures?
Here is a smoked chicken breast with a cucumber dill salad. I smoked a tray of breasts for various meal prep this week. I have found one hour at 225 is the sweet spot in keeping the breasts moist without a brine.