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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.

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.

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.