Boneless Skinless Chicken Breasts
Okay.. so I've got about half a dozen boneless skinless chicken breasts in the freezer. I was thinking about brining and smoking these little guys, are these worth the effort or should I stick to something with bones and skin?
Sorry couldn't find any previous topics on the subject.
If so.. what temp and how long would you guesstimate?
AG Home Brewer
Brinkmann Pitmaster Deluxe