Elevate your BBQ to the next level.
Smoked Stuffed Chicken Breasts
Smoked Stuffed Chicken Breasts
We brine thawed chicken for at least four hours in one gallon of water with 1/4 cup salt and 1/4 cup sugar. After sufficient brine time, fire up the smoker to an internal temp of 225-250 degrees F. For today's smoke we used a combo of apple wood, (thanks brother Greg) and pecan (thanks to the Pegar family) I have flattened chicken breasts in the past, these were pretty flat to start. Place two to three spears of pickled asparagus in breast and today I stole some of the kiddos string cheese sticks, have used provolone and swiss in the past with good results.
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Smoked Stuffed Chicken Breasts...the saga continues
Smoked Stuffed Chicken Breasts...the saga continues
Wrap all your goodness together and then wrap with a strip or two of thin bacon. (Thinner bacon will crisp up better during the smoking process, may find you need to stretch a regular piece of bacon) You could secure with toothpicks, but I find that step unnecessary. Liberally dust chicken with Miss Katie's and then get ready to smoke. I like to use grill grates in a pan, I still achieve good smoke through out and less mess to clean up in smoker.
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Smoked Stuffed Chicken Breasts...the conclusion
Smoked Stuffed Chicken Breasts...the conclusion
Chicken smoked for about 2 1/2 hours at average temperature of 240 degrees F, to an internal temperature of 165 degrees F. Try to not getting hotter as this recipe will dry out pretty quickly. I do utilize water pan in smoker to help with drying and regulate temperatures. Sorry I do not have a cut away view, but the bosses (Miss Katie and Mrs. Arnold) said I had delayed dinner long enough. This is an easy recipe that takes your smoking habit to another level.
Arnold's Misfit Acres LLC
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