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The reason it's better to smoke them at 225 degrees rather than 275 degrees is that the white meat of the breast is fragile and tempermental. If it's smoked too hot and long, it can go dry and tasteless on you in a hurry.
The chicken breasts are smoked with the bone in and the skin off. Leaving the bone in helps the meat remain moist and adds a bit of flavor. Taking the skin off allows the breast to capture a nice looking burnt-orange color from the wood smoke. So you get good looks and good taste.
This can be done is a few easy steps.
Buy a family pack of bone in chicken breast halves.
Remove the skin, rinse in cold water, and pat dry.
Season with a mild dry rub seasoning
2 tablespoons sweet paprika
2 tablespoons onion powder
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon sugar
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1st Keep
 gregkulik
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