Brine chicken breasts (use recipe for Dan Gills brine) for 2 hours. Remove breasts from brine and rinse in cold running water. Marinate breasts in the Italian dressing for 2 hours. Sprinkle on rub generously on both sides of breasts and under skin if possible. Smoke chicken breasts 240-250F with heavy flavor wood until internal temperature in thickest part of breast is 155F. Recipe by: Bill Wight
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|Serving Size: 1 Serving (620g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2317 (94%)|
|Amt Per Serving||% DV|
|Total Fat 257.5g||343 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 138g|
|Polyunsanturated Fat 79.4g|
|Cholesterol 0mg||0 %|
|Sodium 3896.3mg||134 %|
|Potassium 334.6mg||9 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 47.8g|
|Protein 1.6g||2 %|
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Calories per serving: 2466
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