when I do skinless Chicken breasts , after removing the two tendons , I lightly sprinkle on either Pensey's Chicago Steak or Sauer's Prime Rib Rub on them
they come out fine , 4 hours or so at 140 - 145
they can either be eaten hot as a dinner meal , or chilled and reheated another night , or sliced thin for a fine sandwich.
remember Im starting w CkBr that are generic and they do not have fantastic chicken flavor. a little of the two above seasonings , or your favorite
turn them into tasty meals and sandwiches. $ 1.66 /lbs
I season beef cuts in a similar manner , cook at 130.1 until tender ( time varies w cut ) and use in a similar manner as above.
the beef cuts i hunt out ( sirloin tips whole --- flap meat ) only need 6 or so hours to get to be tender.
for 24 - 48 hour cooks its a different story.
