Smokin-It User Forum!
Recipes => Poultry => Topic started by: es1025 on October 19, 2014, 01:41:38 PM
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Going for something a little light.
6 breasts brined in 1.5 quarts of water, 1/4 cup kosher salt and 1/4 cup dark brown sugar. Going to brine for 2.5 hours.
After the brine, rinsing and then adding some memphis dust and then 2-3 slices of bacon per breast.
2oz of cherry wood.
The plan is to smoke at 235 for 2-3 hours to an internal temp of 165.
Pictures to follow:
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Great plan, Ed. The bacon-wrapped breasts I recently did were good, but the bacon was kind of "eh." Next time I do bacon-wrapped breasts, I'm going to smoke them to 150, then finish them on a hot grill to crisp the bacon a bit more.
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Looks good..
I have been thinking about something like this, but cut them open, then add swiss and a few ham chunks..
little smoked cordon blue's
8)
PJ,
hey might want to go wide open for the last 1/2 hr to crispy up the bacon , i did that on a turkey breast wrapped in bacon this week, turned out better..
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I added some shaved Parmesan under the bacon - wasn't bad, and pretty much stayed intact!
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The finished product!
Moist and juicy. 2.5 hours at 235.
This is a keeper!
The bacon was crisp.
2.5 no peeking.
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Looking good, Ed! :D
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Very nice..
PJ
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Nice job, Ed! Were these whole chicken breasts, or half breasts? When I do split breasts (like this past Saturday), they are usually done in about 1.5 hours at 225F. I also use the bacon wrap method and brining, and like Tony said, the bacon has always been kind of rubbery. Perhaps at the higher temp, it gets more crisp...I will have to try that. I have used the grill method (taking the chicken off at 155 or so), but you have to watch the flare up on the bacon grease!
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I smoked mine at 250 the whole time, and the bacon was OK, but more rubbery than I would have liked.
http://smokinitforums.com/index.php?topic=2262.0
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I thought the bacon was pretty good. I smoked the breasts on the third shelf.
Not sure you can get crispy bacon. Maybe a blast in the broiler for 5 minutes.
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When I did my last batch, I didn't not eat the bacon, ;) But, the wife and son weren't trilled with its texture. Definitely finishing on the grill, or in the broiler, next time! Would be sweet to have crispy bacon, formed around a chicken breast! Crunch away! 8)
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I would think if you pulled the chicken at 155 and put it in an oven heated to 425 and then the broiler turned on, the chicken would finish and the bacon would be crisp. I warmed the leftover thighs I did in a 450 oven for 20 minutes and the skin was crispy and the meat was juicy. Happy day in flavor town. 😊
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Steve
Boneless, skinless breasts.
Got a large package from BJ's.
I though the bacon was ok. Added flavor and protected the breast.
I thought about using a propane torch to crisp up the bacon. Maybe next time.
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what do you guys think about cooking the bacon about half way done in the microwave.... let it cool some... and then wrap and throw in the smoker???
i do it this way when i grill ( in foil ) walleye wrapped in bacon.
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I think the fat you lose in that process is flavor down the drain. Fish would tolerate that because it is so delicate in flavor. By grilling at the end. The flavor still goes on the meat. My 2 cents..
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good call Bob... but bacon has a lot of flavor to go around.... LOL
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I agree with Bob. I think par-cooking the bacon would render away too much of the liquid goodness we know as bacon grease! I want every bit of that kissing the meat! :-*