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Unread 04-02-2006, 01:13 PM   #1
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Default 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?
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