I love big breasts

[kelbro]

That way I can butterfly them! Made a mixture of sautéed mushrooms, spinach, yellow onion and garlic. Butterflied the big breasts, spread some four Italian shredded cheese inside and then layered in the veggie mix. Folded over and wrapped with two slices of uncured bacon. Hung some mini bell peppers on the toothpicks for color and flavor. Used some low salt rub since I brined the breasts for a couple of hours. Onto the WSM over some cherry running at 235 until they hit 165. More pix later.

 

[mneeley490]

I, too, love big breasts, and I cannot lie.

 

[Colin1230]

Nice breasts you have there. I'm watching

 

[JLinza]

Breasts wrapped in bacon, I can't think of anything better than that

 

[kelbro]

At 155 now. Will pull at 165 and rest v

 

[kelbro]

Breasts wrapped in bacon, I can't think of anything better than that

I’ve had dreams like that.

 

[kelbro]

Finished.

 

[JckDanls 07]

And what a fine finish it is... YUM YUMMMMM

 

[kelbro]

The stuffing…

 

[02ebz06]

Looks terrific. Enjoy.

 

[Fueling Around]

Eat well.

Got t-shirt signed by servers from a Hooters visit way back.
Best was the "Our wings are good, but our breasts are better!"

 

[JLinza]

Looks great . I have so many things to say, but would probably get in trouble

 

[jcam222]

Those look great!! I've ate more chicken in the last few months than ever in my life lol. I'd love a couple of those.

 

[SherryT]

I'm not EVEN gonna go there...

 

[BrianGSDTexoma]

Fantastic! Great cook there.

 

[Colin1230]

Wow, just wow!

 

[Inscrutable]

At 155 now. Will pull at 165 and rest v

I know, an abundance of caution, but it’s perfectly safe to pull before 165* and will be a lot juicier. Just a couple minutes at 155* is fine.

https://qph.fs.quoracdn.net/main-qimg-02d249f990b04279d393978b939677ae-c?fbclid=IwAR0PV4gfDHOn8pwvGJlaNUaDkkL4VrhzqIm3WeC9CTEYoiOlmVtfitTFSgU

 

[Rafter H BBQ]

Breasts wrapped in bacon, I can't think of anything better than that

Was going to reply… but John… I couldn’t say it any better than what you said! Well stated bud!

 

[kelbro]

I know, an abundance of caution, but it’s perfectly safe to pull before 165* and will be a lot juicier. Just a couple minutes at 155* is fine.

https://qph.fs.quoracdn.net/main-qimg-02d249f990b04279d393978b939677ae-c?fbclid=IwAR0PV4gfDHOn8pwvGJlaNUaDkkL4VrhzqIm3WeC9CTEYoiOlmVtfitTFSgU

Yep, I sous vide to 145 and it's juicy and done but I've never tried backing the temp off when smoking. May have to do an experiment next time.

FWIW, brined dark meat chicken does not dry out at all on the smoker. White meat does not dry out as bad as when you don't brine. I'm a recent convert and will not go back to unbrined birds.

 

[JLeonard]

Id be all over that!

Jim