Peter Newman wrote:
> Yesterday I took a couple of chicken breasts, put on some Goode Co.
> "fowl rub" and let them sit awhile. I've got an electric ECB and put
> in some soaked hickory chunks, got some light smoke going and put
> them on the upper grill. After about 75 minutes their internal temp
> had reached 140. I took the whole can off the heating element, put
> the grill just above the heat and wood, brushed with some Tony Roma's
> N. Carolina sauce (OK, I know, I know, but it was 99cents in the
> store and I wanted to try it. It's way too sweet for ribs but has a
> nice vinegary taste that works with the chicken) and put the breasts
> down on the grill. It put some nice grill marks on the meat and put
> a little sugary crunch on the chicken.
>
> My wife told me it was some of the best chicken she ever had. It was
> pretty darn good but a bit dry in my opinion. Anybody have any
> advice for making a good effort even better?

Brine your poultry before cooking it. It'll add flavor and make it much
more moist.

Jack Curry