Smoked Bacon Wrapped Chicken Breasts
October 21, 2011
"From smoking meatdotcom news letter. This is written for a standard smoker but could also be done on a grill using the indirect heat method with a water pan and foil pouch filled wood chips. Prep time includes brining. NOTE: bacon not included in nutritional facts."
- FOR BRINE
- FOR CHICKEN
- Serving Size: 1 (304.9 g)
- Calories 188.4
- Total Fat - 3.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 77.1 mg
- Sodium - 5733.5 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0 g
- Sugars - 10 g
- Protein - 28.1 g
- Calcium - 22.9 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
TO MAKE THE BRINE
Pour the water into a pitcher then add the salt, stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
Put chicken in a deep glass container and pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold, let chicken soak for 2 hours flipping them over at the halfway mark.
TO PREPARE THE CHICKEN BREASTS
After rinsing the breasts to make sure there was no extra salt on the outside of the meat, put the breasts in a clean bowl and cover them with rub.
Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
Smoking the Chicken Breasts:. Setup the smoker for about 225°F for best results, and add dry and soaked wood chips.
Once the smoker is ready, place the chicken breasts directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
Estimate about 3 hours of cook time, but that will depend on the thickness of the chicken breasts that you purchased.
*OPTIONAL About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
There done when a safe internal temperature of 165°F is reached.*
Tips & Variations