Banner advertisements by

Bone-in chicken breast halves...

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by RobG in CT on July 04, 2011 at 07:42:29:

How long do you think it would take to smoke bone-in , skin on chicken breast halves on an offset BBQ pit, running at about 250-260 degrees? I'm looking for something different than the usual brisket and chuck roasts to smoke for the family dinners. Next week I guess I will do smoked bologny and meatloaf too. Thanks in advance for any advice!

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 6.1; WOW64; Trident/4.0; GTB7.0; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; MDDC; BRI/1; .NET4.0C; BRI/2)

[ BBQ Search ]