- preheat your smoker to 225F - make the compound butter - pat dry the chicken breast; apply oil and seasoning - set on rack in the fridge to dry brine for one hour
– smoke until the IT in the thickest part of the breast is around 150F - briefly remove from the smoker - place on a piece of foil, add tbsp of the compound butter, wrap and return to the smoker - smoke until the IT is 165F
- add to salads - shred for sandwiches, wraps - add to soups, stews - make a casserole - add to grain bowls