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Beginners "bacon wrapped chicken breast" Qs

post #1 of 6
Thread Starter 

I think I've found my new home away from home here! yahoo.gif

 

I've been searching and searching for a recipe for the bacon wrapped chicken breasts but have only found wonderful pictures drool.gif of finished dishes with vague directions on how to do it.

 

I'm using a Big Chief smoker, I have some brine soaked breasts and bacon.

 

If I understand correctly from the information I have read I will need to smoke/cook the wrapped goodies for approximately 4 hours but more importantly I need to start with a hot/warmed smoker and get the chicken to 165* internal temp.  I've also read it's best to wait a few hours to stick um with the probe to not contaminate the insides.

 

Does it sound like I get the idea to do this correctly and not get my family sick?

 

I'm new to smoking foods but quickly feel in love recently... let me explain plz' biggrin.gif

 

I smoked some fresh tuna from my work a few weeks ago, I used a dry brine/cure over night and smoked the fish the next day while running up and down the dock... perk of the job.  After 6 hours the fish was a mouth water hit... I was unable to make it home with any after sharing it with the crew.

 

Whats a guy to do... I upgraded from my borrowed lil chief to my own big chief and prepared 11 pounds of tuna for the next day... that day I actually made it home with a few pounds lol

 

Anyway, thanks in advance for help!

 

~Crab4Brains.

post #2 of 6

Here's one I did.

 

http://www.smokingmeatforums.com/t/103309/chicken-cordon-bleu-with-qview

 

If your just wrapping them in bacon, that's fine.

 

Just put them in the smoker and let them go until 165 IT.

post #3 of 6
Thread Starter 
Mine turned out tasting great... only problem was the bacon was not crispy enough for my preference. Not sure if the smoker needed a blanket or I needed more time in the oven to crisp up.

Still planing the next dish, looking for a 20lb tuna today.drool.gif

Crab4Brains.
post #4 of 6
Quote:
Originally Posted by crab4brains View Post

Mine turned out tasting great... only problem was the bacon was not crispy enough for my preference. Not sure if the smoker needed a blanket or I needed more time in the oven to crisp up.

Still planing the next dish, looking for a 20lb tuna today.drool.gif

Crab4Brains.


 

When I wrap anything in bacon I always use the thinnest bacon that I can buy. If you do that it will get crispy even in a couple of hours.

post #5 of 6

 

 

 

Hey crab, welcome to SMF!!!

 

Bacon wrapped chicken breasts, one of my favorites, you have my attention, ...the beauty of them is they can be stuffed with many delicious ingredients, I sure hope you have a camera to take some pics of your masterpieces.

 

Now...., I'm swimming in tuna, how 'bout some recipes, instructions and PICS of that too, ...20 pound tuna smoked, ...yeah.

 

Gene

post #6 of 6

2nd what Al said about the thin bacon- I do boneless chicken thighs wrapped in bacon. I start with Tip's Slaughterhouse Brine and then wrap the thighs with low sodium bacon to keep the salt taste down.

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