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 Post subject: Re: Chicken for catering
PostPosted: June 28th, 2010, 9:15 am 
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I'll have to see if I took any pics...It may not have happened. :lol: :lol:

I ended up with breast splits from sams. De-boned and removed the tenders.
Olive oil and bbq rub(smokin guns hot and a little turbinado). Put on at 300 and let cook about 1 hr maybe a little longer and sauced with Supersauce(made in Oxford Ga).
Back on smoker to let sauce set and pulled at 155-160. Let rest for 30 minutes in a foil pan, tightly wrapped.
Each breast was sliced across the grain into 4-5 slices. Very moist.

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