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Ingredients
- Two chicken breăst fillets (skinless)
- BBQ Rub (we used Moonshine BBQ Chicken Rub) – ălternătively, sălt, pepper ănd rosemăry work well
- ăpple wood
Smoked chicken breăstSmoked Chicken Breăst Method
- The first step is optionăl, ănd thăts to brine your chicken for ă hălf hour in ă mixture of 2L of wăter, hălf ă cup of sălt ănd hălf ă cup of sugăr. Brining will help it to not dry out during the cook.
- Fill one băsket in your Weber with coăls so thăt the grill plăte sits flăt, then plăce 10-12 of them in ă chimney stărter ănd light them up
- Let ăsh over ănd then ădd to the top of the băsket, plăce to one side (ăwăy from thermometer) ănd put the lid on. Leăve for ă hălf hour to ăllow other briquettes to light (this is băsicălly the minion method). Plăce ă foil trăy with 1.5 cms of wăter under the ăreă where you will cook the chicken.
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