Beginners "bacon wrapped chicken breast" Qs

[crab4brains]

I think I've found my new home away from home here!

I've been searching and searching for a recipe for the bacon wrapped chicken breasts but have only found wonderful pictures

of finished dishes with vague directions on how to do it.

I'm using a Big Chief smoker, I have some brine soaked breasts and bacon.

If I understand correctly from the information I have read I will need to smoke/cook the wrapped goodies for approximately 4 hours but more importantly I need to start with a hot/warmed smoker and get the chicken to 165* internal temp.  I've also read it's best to wait a few hours to stick um with the probe to not contaminate the insides.

Does it sound like I get the idea to do this correctly and not get my family sick?

I'm new to smoking foods but quickly feel in love recently... let me explain plz'

I smoked some fresh tuna from my work a few weeks ago, I used a dry brine/cure over night and smoked the fish the next day while running up and down the dock... perk of the job.  After 6 hours the fish was a mouth water hit... I was unable to make it home with any after sharing it with the crew.

Whats a guy to do... I upgraded from my borrowed lil chief to my own big chief and prepared 11 pounds of tuna for the next day... that day I actually made it home with a few pounds lol

Anyway, thanks in advance for help!

~Crab4Brains.

 

[SmokinAl]

Here's one I did.

http://www.smokingmeatforums.com/t/103309/chicken-cordon-bleu-with-qview

If your just wrapping them in bacon, that's fine.

Just put them in the smoker and let them go until 165 IT.

 

[crab4brains]

Mine turned out tasting great... only problem was the bacon was not crispy enough for my preference. Not sure if the smoker needed a blanket or I needed more time in the oven to crisp up.

Still planing the next dish, looking for a 20lb tuna today.:drool

Crab4Brains.

 

[SmokinAl]

Mine turned out tasting great... only problem was the bacon was not crispy enough for my preference. Not sure if the smoker needed a blanket or I needed more time in the oven to crisp up.

Still planing the next dish, looking for a 20lb tuna today.

Crab4Brains.

When I wrap anything in bacon I always use the thinnest bacon that I can buy. If you do that it will get crispy even in a couple of hours.

 

[justpassingthru]

Hey crab, welcome to SMF!!!

Bacon wrapped chicken breasts, one of my favorites, you have my attention, ...the beauty of them is they can be stuffed with many delicious ingredients, I sure hope you have a camera to take some pics of your masterpieces.

Now...., I'm swimming in tuna, how 'bout some recipes, instructions and PICS of that too, ...20 pound tuna smoked, ...yeah.

Gene

 

[bourbonman]

2nd what Al said about the thin bacon- I do boneless chicken thighs wrapped in bacon. I start with Tip's Slaughterhouse Brine and then wrap the thighs with low sodium bacon to keep the salt taste down.