I introduced twenty-one chicken breast halves to pecan wood smoke this morning. They were boneless and skinless. Bone-in chicken breasts are suddenly hard to find in quantity. This will be our first time to smoke blsl chicken breasts. The other easy choices yesterday were whole chickens or chicken legs. While I like freshly-smoked dark meat, I find it not so tasty the next day or after a while in the freezer.
The smoking process is going well, but I realized about noon that I had neglected to buy an important item yesterday.