Quote:
Originally Posted by Eggspert
Good information. I for one think too low and slow on chicken and it starts drying out. I like chicken cooked a little hotter 300 or 325. As long as there is not too much sugar in the liquid.
Eggspert BBQ
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Thats what I found. I tried to low-n-slow some chicken breasts once, and it was like smokey sawdust
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
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