So now that everyone has had the chance to go out and get that bird 
how have you prepared it for the table. I cut one breast into strips and we fried some in a pan with melted butter and coated the others with grandmas seasoning batter and baked them in the oven and then served with bbq sauce or ranch dressing. Today I’ll be smoking the other breast and thighs. What flavor of smoking chips does anyone use. 
I’m a big fan of young cherry. About anything will work well though, depending on how picky you and your guests are regarding “over-smoking.” Some people think hickory and esp. mesquite are overkill for something like this, and lighter fruitwoods are recommended because of it. I think that’s a matter of personal opinion really. I like apple as well.
I’d recommend covering breast with uncooked bacon to retain moisture if they don’t have any skin on them. Otherwise the smoke will really dry them out! Brining and/or injecting is recommended as well. You’ll have a more moist final product.
Good luck!
Joel
Yum Yum!! Your killin me!!
just took it off the smoker used apple chips, flavor was great did get a little dry though will remember to try the bacon strips next time, hopefully on next weeks tag 
You must be logged in to reply to this topic.
