Yup . Do it all the time . For me , 6 hours in pickle juice is max depending on the size of the breast .You can do what chopsaw recommended. Using boneless skinless breasts then wrap in bacon
Brine for 6hrs or so. Pull out of brine and season chicken however you want. Wrap in bacon. Cracks some black pepper on it after it's wrapped. Think I smoked these at 250 and cranked up the heat at end to crisp bacon. IT of 160 but if it goes a bit higher that's ok as the bacon will keep the breast moist. Used pecan wood on this but anything you like will work
Thank you buddy--so muchBrine for 6hrs or so. Pull out of brine and season chicken however you want. Wrap in bacon. Cracks some black pepper on it after it's wrapped. Think I smoked these at 250 and cranked up the heat at end to crisp bacon. IT of 160 but if it goes a bit higher that's ok as the bacon will keep the breast moist. Used pecan wood on this but anything you like will work
me too-------and I am having fun ! Too many recipes---not enough time LOLThat's why I love this forum, always good ideas! Post up some pics Charlie!
Ryan