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Well, I've got two 8 lb. chicken roasters going on the Klose offset momentarily. They are rubbed doen to perfection...have not been brined at all...I never appreciated the extra saltiness brining causes... i'm going with a half hour per lb. at 250 Deg. F. They normally come out moist and juicy as all get-out; and I will be breaking down the finished breasts for long rolled sandwiches, along with some fresh tomato, boston bib lettuce and hot pepper jack cheese slices. Should be a fine, light meal.
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