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Unread 03-22-2013, 07:39 PM   #16
cheapbeer
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Join Date: 07-07-12
Location: Westfield, Wisconsin
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I have not done one in a long while but I used to rub them with durkee turkey rub, wrap them in bacon, smoke in my old and sold gasser at 250 for two hours, them wrap with some butter for 2 hours and call it done. Now I would brine it, bacon weave it after a yardbird rubdown with maybe a few other flavors mixed in, hit it up on the 18.5 wsm or uds with lump and Wisconsin cherry, same temp and timeline. I would not use butter in the foil anymore, just maybe some chicken broth for a bit of moisture. This was for one side of the breast, not sure if thats what you meant by cut in half. the leftovers are great cubed then baked in wild rice with shredded chedder cheese, and peas.
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