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i was at Menards today aimlessly walking around looking at lots of different home improvement project stuff I should be buying and working on. Instead I just kept thinking about Sunday dinner. It finally hit me that I have some brine made up in the fridge - leftovers from the last chicken I did. So I decided to do chicken breast. Then I thought, I should stuff them. So I hit up the local grocery store, got some really good looking breasts, they had cloverdale thick cut bacon on sale which I really enjoy. I just made bacon and should have used my own but I wasn’t confident how this would turn out so I just bought the store stuff. I brined the breasts for about 6hrs. My base brine recipe is a gallon of water, 1C brown sug, 1/2C pickling salt, 1/2C of ACV. Like I said I had left overs that I kept in pint jars so I just used a pint for 3 good sized breasts and put in a gallon bag. Decided to go hickory on the smoker, 250F for a couple hours til we hit 165. I stuffed the breasts with stuffing. After we ate I just kept thinking that this needs to be the new staple for thanksgiving. It was tasty. Pictures included. I decided to tie everything up just to keep form and from the bacon detaching. Worked great.