Jeff's; cream cheese, jalapeño - chicken, wrapped in bacon

[papadon]

Brined chicken for 6 hours (we had stuff to do). I used 2 big jalapeños per package of cream cheese. I also added 1 teaspoon of rub for each package. We were lucky to score flattened, tenderized chicken breast from the local butcher. I seasoned, stuffed and wrapped. They will rest for 2-3 hours before smoking with freshly cut, seasoned hickory.

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• papadon
• Aug 9, 2015

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• papadon
• Aug 9, 2015

 

[papadon]

I put some rub on the outside of the bacon too.

 

[b-one]

:popcorn:

 

[papadon]

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• papadon
• Aug 9, 2015

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• papadon
• Aug 9, 2015

 

[papadon]

All vents wide open.

 

[b-one]

Looks like a happy army you will be feeding!

 

[bigtrain74]

I was supposed to do this tomorrow. Haha looks good so far!

 

[papadon]

This recipe was money, especially for my family. Everyone loves ABTs so I knew they would like these.

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• papadon
• Aug 9, 2015

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• papadon
• Aug 9, 2015

 

[papadon]

In my setup, I had to rotate halfway through. Not much cream cheese loss.

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• papadon
• Aug 9, 2015

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• papadon
• Aug 9, 2015

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• papadon
• Aug 9, 2015

 

[rdknb]

Looks very good, well done

 

[papadon]

Thanks all.
This recipe was easy.
Skipping the brine wouldn't change much. It really wasn't needed with the bacon and cream cheese adding moisture.
This was a keeper.

 

[b-one]

:drool:

 

[dirtsailor2003]

Thanks all.
This recipe was easy.
Skipping the brine wouldn't change much. It really wasn't needed with the bacon and cream cheese adding moisture.
This was a keeper.

Nice looking smoke!

There's no reason to brine, wrap, inject coat with cheese, foil, cover with butcher paper or anything else to get moist chicken. If cooked to a proper IT it's not an issue. If you're looking for a different flavor profile then do any of the above. Same goes for any other cut of meat.

 

[oldschoolbbq]

Looking good so far . . . :Coffee: