It's resting

[eyeguy 54]

took off at 167.

[eyeguy 54]

yowzer! tender, juicey and tasty. I used applewood.

[pikestabber]

Brine? Rub? Time? Stuffed with?

A guy's gotta know!

[eyeguy 54]

Don Bo's basic recipe. I rubbed with olive oil and then my rib rub. No brine, just what it was packaged in. Applewood. 250 and took it up to 167. Then let it rest about 20 minutes. Best one I have done so far. Very juicy and very tasty. took about 4 hours. no stuffing. just a breast all by its self. water in the water pan.

[pikestabber]

Don Bo's basic recipe. I rubbed with olive oil and then my rib rub. No brine, just what it was packaged in. Applewood. 250 and took it up to 167. Then let it rest about 20 minutes. Best one I have done so far. Very juicy and very tasty. took about 4 hours. no stuffing. just a breast all by its self. water in the water pan.

Looks awesome, Eyeguy. I've been itching to try a chicken and I think that picture just put me over the edge.

[eyeguy 54]

here's a chicken I did with cherry wood quite a while ago. get er done...

[tacklejunkie]

Is that a smoked bird? And if it is a smoked bird, do you cook it at all

[eyeguy 54]

both were smoked at 250. so yes, they were cooked.

[Deitz Dittrich]

looks darn good.

[BobT]

yowzer! tender, juicey and tasty. I used applewood.

The wind was from the southeast when you did that wasn't it? I thought I could smell something really tasty.

[the squirrel]

I take it those are the.99 breasts from target? if so all you need is olive oil and of course cajun seasoning!