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.
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