Smoked chicken breast finished in butter

Season boneless skinless chicken breasts with Lawry's and 16 mesh black pepper.

Smoke with the fire run between 200 and 225 degrees, adjusting the firebox door and the stack damper for slow, turbulent, smoky air.

After about an hour, put unsalted butter in a pan in the smoker to melt; one pan of butter saves wrapping each breast individually in foil.

At about an hour and 15 minutes, when the outside is dried and golden brown (so the pepper will not wash off), lay the breasts presentation side down in the melted butter.

Run the pit at about 250 degrees until the chicken reaches an internal temperature of 155.

Pull the breasts at 155 or a little above; rest about one minute, then take them out of the butter.