I butterflied some boneless chicken breasts. Then I put cream cheese mixed with dry ranch and half of a jalapeño in the middle. Next I injected them with Tonys/butter And of course..wrapped them with bacon.
Then I fired up the cheapo offset using oak lump charcoal and mesquite wood. When the temp got up to where I wanted on they went with some jalapeño poppers (filled with ranch cream cheese and wrapped with bacon).
I tried to keep the temp 275-300. Pulled the poppers after 45 min or about 3 beers. Chicken came off after 1.5 hours.
Plated with some ranch taters (I like ranch) and some grilled corn and that some good eatin!!
The chicken turned out perfect!! Very moist and tasted great! Not to bad for my 3rd smoke. I am new at this so any advice, tips, or criticism is appreciated.