I started with a large full boneless chicken breast, drizzled it with a little evoo, then some fresh rosemary, fresh smashed garlic.
(sorry for the blurry pic)
Then added some chorizo sausage and brie cheese. (In the picture there is Extra Sharp Cheddar Cheese under the Brie, but I took that off).
I tied the breast closed, and let it sit for a few hours.
Few hours later I grabbed a beer and started the smoker
I used Briquettes to start the Lump Charcoal and Mesquite Chunks. (All I have currently, looking to buy some fruit wood)
After about 2.5-3 hours, this is what I had.
Sadly It was slightly overcooked. A storm came rolling in fast right at the end, I tried to wait it out knowing the meat was close to done. By the time I went to check the internal temp was 165. I took it off the smoker and let it rest with some foil underneath to collect some juices, then placed it on the cutting board to slice. I was hoping to pull it off around 160.
All in all it was still delicious, Smoke flavor was present but not overpowering, rosemary and garlic really pulled through after the smoke flavor, the chorizo lost some of it's spicy kick but was still distinguishable. The brie was good and creamy, it's texture worked well, and it isn't an overly oily cheese. Next time I might brine the breasts and do a dry rub on them, and try the Extra Sharp Cheddar.
(sorry for the blurry pic)
Then added some chorizo sausage and brie cheese. (In the picture there is Extra Sharp Cheddar Cheese under the Brie, but I took that off).
I tied the breast closed, and let it sit for a few hours.
Few hours later I grabbed a beer and started the smoker
I used Briquettes to start the Lump Charcoal and Mesquite Chunks. (All I have currently, looking to buy some fruit wood)
After about 2.5-3 hours, this is what I had.
Sadly It was slightly overcooked. A storm came rolling in fast right at the end, I tried to wait it out knowing the meat was close to done. By the time I went to check the internal temp was 165. I took it off the smoker and let it rest with some foil underneath to collect some juices, then placed it on the cutting board to slice. I was hoping to pull it off around 160.
All in all it was still delicious, Smoke flavor was present but not overpowering, rosemary and garlic really pulled through after the smoke flavor, the chorizo lost some of it's spicy kick but was still distinguishable. The brie was good and creamy, it's texture worked well, and it isn't an overly oily cheese. Next time I might brine the breasts and do a dry rub on them, and try the Extra Sharp Cheddar.
