My local grocery store, Save Mart, advertised Buy one Fresh Foster Farms package of Bone-In Chicken Breasts and get one free. Right up my repertoire since I love smoking Bone-In Chicken Breast rather than boneless breasts and I’m all for saving $17!! End result, 10 huge breasts (each big enough to feed two) for $17 … Served the Cherry Smoked Lemon Pepper Bone-In Chicken Breast with a nice fresh green salad and sautéed Asparagus, Mushrooms, Red Onions, Red Bell Peppers, and Celery. Simply delicious!!
Marinaded 5 Bone-In Chicken Breasts with Lemon Pepper blended seasoning mix using the Marinade Express. Here you see the drum loaded with one flavor rib (paddle), 5 cups of water, Lemon Pepper marinade and brought under vacuum until the gauge indicator reached the green zone before rotating the valve to the fully closed position.
Placed the drum horizontally onto the base with the drum lid to the left, away from the control panel and spun the Bone-In Chicken Breasts for 30 minutes. Froze 3 individually vacuum sealed Chicken Breasts and refrigerated the other two for dinner.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 180ºF (smoke setting) with Cherry wood BBQ pellets. Rubbed the Lemon Pepper marinaded Chicken Breasts with Annie’s Roasted Garlic EVOO to assist in the roasting process at the end of the cook. Cherry smoked the chicken breasts for 1 hour at 180ºF.
After an hour of Cherry smoke I increased the temperature of the MAK 2 Star to 325ºF until the breast internal temperature reached 170ºF.
Rested the Cherry smoked Lemon Pepper Bone-In Chicken Breasts under a loose foil tent for 15 minutes before serving. Although we choose not to eat the chicken skin anymore it turned out edible but for crispier skin I would increase the pit temperature to 375º to 400ºF rather than 325ºF. The higher temperature renders the fat under the skin quicker resulting in crispier skin. Either way, you’ll love the results.
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