Pulled Hickory Smoked Chicken Breasts
The chicken breast meat was extremely moist and tender due to them having the bone-in and the skin-on when cooking. The meat does not dry out and turn to leather. Make sure to season under and on the skin. Many recipes call for seasoning the skin and forget to season under the skin. Wrap in plastic and place the seasoned chicken breasts in the refrigerator for 4 to 5 hours. This allows the seasonings to work their intended magic.
Rubbed two bone-in skin-on chicken breasts under/on the skin with roasted garlic extra virgin olive oil and seasoned with McCormick Montreal Chicken Seasoning and Pete's Western Rub. Wrapped breasts in plastic and refrigerated for 4 hours.
Preheated MAK 2 Star wood pellet smoker-grill with Cookinpellets.com Premium 100% Hickory pellets to 180ºF (Smoke setting). Smoked the breasts for 1¼ hours before bumping the pit temp to 350ºF. Pulled the Hickory smoked chicken breasts when they reached an internal temperature of 170ºF. Rested the breasts for 10 minutes under a foil tent ... Doesn't get any better than this!.