Took six boneless/skinless chicken breasts and cut a whole in each. Just personal preference over the butterfly method. Rolled up slices of swiss in pieces of ham with a bead of honey dijon inside. Borrowed this idea from Smokingpit.com. Seasoned with Lawrys then did a sloppy bacon wrap(for moisture more than for eating) and into some apple wood smoke @230. Pulled at 162, took out skewers and let rest. Let rest and then it was time to chow. The chicks were moist and tasty.