So I have really ramped up my interest in smoking different things and decided to try some ABT's this past weekend. I started simple, a mixture of cream cheese, monterey jack, cheddar and asiago cheeses. I decided to cut the jalapenos in half, seed them and wrap them in some tasty bacon. Here is the pre-smoke view:
For the smoke I used hickory and kept it between 225 and 250 for a little shy of 2 hours. Here is the finished product:
They really came out great, I was surprised. They didn't last very long either... I also did some chicken breasts wrapped in bacon. I smoked them for about an hour and a half until the IT hit just shy of 165. I dusted them with some season all, wrapped them up and threw them in along with the ABT's. The bacon definitely kept them from turning in to dry pieces of shoe leather, thanks to this awesome forum for the suggestion. Here is a pic of the final product prior to it all disappearing
For the smoke I used hickory and kept it between 225 and 250 for a little shy of 2 hours. Here is the finished product:
They really came out great, I was surprised. They didn't last very long either... I also did some chicken breasts wrapped in bacon. I smoked them for about an hour and a half until the IT hit just shy of 165. I dusted them with some season all, wrapped them up and threw them in along with the ABT's. The bacon definitely kept them from turning in to dry pieces of shoe leather, thanks to this awesome forum for the suggestion. Here is a pic of the final product prior to it all disappearing
