I grilled on the Weber kettle yesterday.
It was Boneless Chicken Breasts, Portobella Mushrooms and Roasted Red Peppers.
![](http://i143.photobucket.com/albums/r156/repricej/P1010358.jpg)
The mushrooms were marinated fro 2 hours in EVOO, Aged Balsamic, Green Onion, Garlic, salt and pepper.
![](http://i143.photobucket.com/albums/r156/repricej/P1010360.jpg)
The chicken was also marinated in Pride of the Deer Camp BBQ overnight.
![](http://i143.photobucket.com/albums/r156/repricej/P1010361_edited-1.jpg)
Then it was the long smoke today.
![Cool 8)](http://www.homebrewersassociation.org/forum/Smileys/default/cool.gif)
Boston Butt with one of my dry rubs. I started with prepared mustard and brown sugar then applied the dry rub. Overnight.
![](http://i143.photobucket.com/albums/r156/repricej/P1010363.jpg)
9hrs on the smoker with 3 in the foil then wrapped in a towel and in the coller for 2hrs.
![](http://i143.photobucket.com/albums/r156/repricej/P1010371.jpg)
Melt in your mouth. You know it's done when you can pull the bone clean out.
![](http://i143.photobucket.com/albums/r156/repricej/P1010372.jpg)
One of my boys after a long days smoke.
His name is Muddy.
![](http://i143.photobucket.com/albums/r156/repricej/P1010366.jpg)