Vince71969
New member
There's been discussion here and on FB groups about people not having luck with chicken breasts so I just wanted to share what worked out excellent for me today. I had around 1 dozen large chicken breasts. The largest went on the bottom rack and the smaller ones went on top. I did a layered dry rub of cajun and then a buttery rub and let them sit approx 30 minutes. I put them on smoke boost for approx 20 minutes and then went straight to 450º. I took them off at 150º internal temp and let them sit. They came out fantastic! Nothing overpowered anything else and the meat was flavorful and juicy.
One thing I want to mention is the Weber probes themselves. I've had great luck with them for low and slow but cooking today at 450º had them wandering a bit with the temps they were displaying. I just ended up removing them and using a portable probe to check and pull individually. The pic i included isn't the composed one you'll ever see. I just snapped it before the food was gone to show everyone some light smoke permeation and how tender the meat stayed. Happy smoking all!
One thing I want to mention is the Weber probes themselves. I've had great luck with them for low and slow but cooking today at 450º had them wandering a bit with the temps they were displaying. I just ended up removing them and using a portable probe to check and pull individually. The pic i included isn't the composed one you'll ever see. I just snapped it before the food was gone to show everyone some light smoke permeation and how tender the meat stayed. Happy smoking all!
