Pulled Hickory Smoked Chicken Breast served with steamed broccoli and a green salad ... Succulent Low-Carb meal!!
Rubbed two bone-in skin-on chicken breasts under/on the skin with roasted garlic extra virgin olive oil and seasoned with McCormick Montreal Chicken Seasoning and Pete's Western Rub. Wrapped breasts in plastic and refrigerated for 4 hours.
Preheated MAK 2 Star with Cookinpellets.com Premium 100% Hickory pellets to 180ºF (Smoke setting). Smoked the breasts for 1¼ hours before bumping the pit temp to 350ºF. Pulled the Hickory smoked chicken breasts when they reached an internal temperature of 170ºF. Rested the breasts for 10 minutes under a foil tent ... Doesn't get any better than this!