I am always trying to find new ways to smoke boneless skinless breasts without drying them out. I had a family pack sitting in the fridge and was inspired by a post from SmokinVegasBaby last night. First, I removed all the tenders and butterflied three of them. The other two I filleted in half to be used for the grill. I then put them in a brine of 1/2 gallon of cranberry juice cocktail and 1/2 cup kosher salt and let it sit in the fridge for about 3 hours. Two of the butterflied breasts I opened up and spread butter all over the inside (thanks Smokinvegasbaby). I then rubbed the outside with evoo and jerk seasoning. Now this is where I got creative and ended up scoring big. I sautéed mushrooms in butter, basil, and garlic and let them cool. I took the third butterflied breast and pounded it flat inside of a ziplock bag. I then filled the breast with Cento tomato sauce, taco cheese, the mushrooms, another layer of sauce and another layer of cheese. I then rolled it up jelly roll style and pinned it together with toothpicks. Prior to placing it in the smoker, I flash fried it on the stove in some oil to slightly harden them chicken. My thinking was it may prevent a blow out. Don't know till you try. While this was going on, I got my Weber Kettle set with charcoal and Hickory and settled the heat to 250°. I then put the jerk chicken and the stuffed chicken on.