Found this interesting recipe yesterday. And since we already had a value pack of chicken in the fridge to make chicken Devan for dinner. And freeze the rest of the meat. I decided to give this a shot.
This morning I trimmed 4 pieces of chicken breast:
Put them in a brine with kosher salt and brown sugar for three hours.
Then wrapped with thick cut bacon. And some spices.
Then into the charcoal smoker for almost 4 hours at 225 degrees with apple chips. Pulled at 150 degrees.
Then put in broiler to crisp up the thick cut bacon. At 165 degrees pulled and let it rest for 10 minutes.
Final product. This picture wasn't very good. But the chicken was very moist with a great smokey taste.
This morning I trimmed 4 pieces of chicken breast:
Put them in a brine with kosher salt and brown sugar for three hours.
Then wrapped with thick cut bacon. And some spices.
Then into the charcoal smoker for almost 4 hours at 225 degrees with apple chips. Pulled at 150 degrees.
Then put in broiler to crisp up the thick cut bacon. At 165 degrees pulled and let it rest for 10 minutes.
Final product. This picture wasn't very good. But the chicken was very moist with a great smokey taste.