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Friday night I made smoked pit pot roast with a dry rub and mop sauce. Â I used the same spice rub and mop for chicken breasts too. Â A trick I have learned to add and additional layer of flavor to the meat than just smoking is to finish cooking in a roasting pan using the reserved mop sauce. Â Make sure to cover completely with tinfoil so the mop does not evaporate.
The other reason to throw on the chicken breasts is to create the beginnings of a second meal. Â I am going to pull the breasts (watch where your minds are going) and use the smoked chicken in the Pioneer Woman’s enchilada recipe. Â This has been a big hit for friends. Â I will share the details of this creation after I put it all together tomorrow.
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