Chicken Breast smoked on my Pit Boss Austin XL smoker. This Chicken Breast was seasoned with my own custom rub. Smoked at 250 for about an hour. Then I probed it to get internal temp. Once the temp reached about 145 I painted on my glaze and let it caramelize onto the chicken until we hit 165 internal temperature. The Chicken cooled for about 5 minutes then I sliced it up and ate. ENJOY!
Pit Boss Smoker: https://amzn.to/2I3dc7z
Pecan Pellets: https://amzn.to/3p1ncP7
Rub Recipe
1/4 cup brown sugar
1/2 cup paprika
2 tablespoons pepper
2 tablespoons salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
Glaze Recipe
Pinch of cayenne
Pinch of brown sugar
Splash of apple cider vinegar
Add your favorite BBQ Sauce till it’s not runny.
Original of the video here
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