Jeff's; cream cheese, jalapeño - chicken, wrapped in bacon

Discussion in 'Poultry' started by papadon, Aug 9, 2015.

  1. Brined chicken for 6 hours (we had stuff to do). I used 2 big jalapeños per package of cream cheese. I also added 1 teaspoon of rub for each package. We were lucky to score flattened, tenderized chicken breast from the local butcher. I seasoned, stuffed and wrapped. They will rest for 2-3 hours before smoking with freshly cut, seasoned hickory.

     
    Last edited: Aug 9, 2015
  2. I put some rub on the outside of the bacon too.
     
  3. b-one

    b-one Smoking Guru OTBS Member

    :popcorn:
     
  4. All vents wide open.
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks like a happy army you will be feeding!
     
  6. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I was supposed to do this tomorrow. Haha looks good so far!
     
  7. This recipe was money, especially for my family. Everyone loves ABTs so I knew they would like these.

     
  8. In my setup, I had to rotate halfway through. Not much cream cheese loss.


     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks very good, well done
     
  10. Thanks all.
    This recipe was easy.
    Skipping the brine wouldn't change much. It really wasn't needed with the bacon and cream cheese adding moisture.
    This was a keeper.
     
  11. b-one

    b-one Smoking Guru OTBS Member

    :drool:
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking smoke!

    There's no reason to brine, wrap, inject coat with cheese, foil, cover with butcher paper or anything else to get moist chicken. If cooked to a proper IT it's not an issue. If you're looking for a different flavor profile then do any of the above. Same goes for any other cut of meat.
     
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looking good so far . . . :Coffee:
     

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