Bunch Of Smoked Birds

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griz400

Master of the Pit
Original poster
Mar 27, 2016
1,458
523
Today we are going to smoke some bacon wrapped chicken breasts , ( 2 recipes ) , some wings,  2 spatchcocked birds, and a turkey breast ..

.

First recipe is chicken cordon blue breasts, 

Swiss cheese and deli ham, rolled up and stuffed into breast 

and bacon wrapped

4 chicken breasts

 Sargento ultra thin cheese . 3 slices per breast

Farmers ham  at Walmart deli 

rolled up and stuffed into breast and bacon wrapped 

Second recipe is spinach and cream cheese, and Parmesan cheese,  stuffed into breasts,

then McCormick Smokehouse Maple on outside

4 chicken breasts,

10 oz pkg of chopped spinach, drained and squeezed 

4 oz cream cheese

1/4 cup Parmesan cheese

2 tablespoons fresh chives

4 cloves garlic, smashed

salt pepper to taste

This mixture tastes good .. I tried it before stuffing breasts, cant wait to eat one ......

Wings spray  with oilive oil, then  just McCormick  Smokehouse Maple seasoning, and spg

Spatchcocked chickens,spray with olive oil, then  McCormick Smokehouse Maple seasoning,and spg

Turkey breast, spray with olive oil, then will cut this recipe in half, cause only a breast, 
  • 5 tablespoons maple sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons celery salt
  • 1 teaspoon oregano
This is the rub I used a couple months ago when I spatchcocked a turkey, was a real pleasant taste ...

All chicken I brined for 6 Hrs 
  • 1 gallon of water (or enough to completely submerge your chicken)
  • 3/4 cup salt
  • 1 cup sugar
  • 1 tablespoon of pepper 
  • 1 tablespoon garlic powder
  Will be looking for internal temps of 165 on all the poultry, and may finish wings, and bacon wrapped breasts on hot  charcoal grill if needed, and will use hickory on all, smoke at a temp of 225 - 240 ... 

here is the start 





 all loaded up in smoker ... 10:30, One happy smoker .....
 
Last edited:
The turkey breast sorta stalled i guess at 152, but, was a 10 lb breast ... the whole chicks are done, the spinach stuffed are done .. the bacon wrapped are done... tell you what, I am pretty happy with it all at this point, have not cut open anything yet, we ate half the wings ... here is a little Q view ...

these are the spinach stuffed ... tell you what ... keep this recipe .. cause when we was stuffing them,we tried it and was good before we stuffed them ....


A pair of spatchcocked birds ... looks real nice ... we wont cut these up, will be eating these through the week, making side dishes and meals throughout the week ... lunches at work ....


these are the cordon blue breasts ... along with the spinach stuffed ... later we will cut up a couple of these ... resting right now ....

turkey is at 154 ... gonna take a while ....
 
We just tried the turkey, made some nice sandwiches for lunch,,,was good .. Guess I will be eating leftovers all week long ...
 
Thanks Richie, had a good bbq, tell you what though,the stuffed breasts,we will be making both of these recipes again ,, thanks for the points as well ...
 
We are having chicken salads today, turkey tomorrow with a zucchini dish,and some stuffing , one day we will run out of all the chicken we made .. lol ...what makes it nice is when you pull it from smoker at 165, when you heat it all up, stays moist ..
 
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