I put three chicken breasts in a brine last night about 9 p.m.--I
used the Basic Meat Brine from the BGE Forum Cookbook. I'm gonna pull them out this afternoon when I get home, but I can't decide whether to do them direct or indirect. I've found a lot of stuff in the archives about doing whole chickens, but not so much about chicken breasts. What's y'all's favorite way to do boneless, skinless chicken breasts? Thanks for your help!!