Smoked some bacon wrapped chicken tenderloins last night that were really good. Smoked the tenderloins at 225 degrees to 145 degrees and moved them to my grill to crisp and brown the bacon which brought the temp up to 170. Very moist and flavorful. I neglected to take any pics but the whole process took about 10 minutes prep and and hour to smoke. Used 2 oz. of apple wood for the smoke process and that was plenty of smoke for this cook.
