Smoked Bone-In Chicken Breasts
Smoked Bone-In Chicken Breasts - My local grocery store is having a special on beautiful humongous fresh bone-in/skin-on half breasts. Buy One/Get One FREE. I just couldn't pass that up. For the longest time I've been cooking chicken thighs cause it's been getting harder and harder to find bone-in/skin-on half breasts. Whenever I do find them they usually want an arm and a leg for them. It's has to be bone-in/skin-on for me to smoke/cook in order to keep the meat moist and tender. Vacuum sealed the free package but I need to go back and some more before they stop this special.
Rubbed under/on the skin with roasted garlic extra virgin olive oil. Seasoned under/on skin with McCormick Chicken Seasoning and Fagundes Seasoning. Wrapped in plastic and fridged for 4 hours.
Preheated my MAK 2 Star to Smoke (~180ºF) with Cookinpellets.com Premium 100% Hickory. Smoked the breasts for 1½ hours. Bumped the temp to 350ºF and cooked until the internal temperature reached 170ºF. Rested 10 minutes.