This was a dinner that started with smoking chicken breasts in our Bradley smoker. David used pecan wood for 2.5 hours. We froze the whole breasts and just pull out however many we need for dinner.
After defrosting, David put the breasts over a low heat on the grill, misted them frequently with water, and let the breasts warm up. When warm, he shredded the breasts and placed them in a pot with a spicy barbecue sauce.