10# ham & bacon wrapped chicken breasts. Currently in the smoker with more pics to follow:
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Today's smoke
- Thread starter cmayna
- Start date
Craig what powers your smoker? Is the ham fresh?
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That chicken looks Delicious Craig :weas :weas :sm_BBQ
"copasspupil" said:
High gas power....just like me :thu No the ham was already cooked and spiral cut. All I did was to add a bunch of smoke and flavoring to it. Figured that since I was smoking some bacon wrapped chicken, I had extra room in the smoker.
Ham - After removing the ham from it's wrapper, I rinsed it off and then applied some basic yellow mustard followed by a wonderful rub. Rubbed both items real well around and into the ham. Set it aside.
Chicken - Brined the chicken breasts in a mixture of cold water, kosher salt and brown sugar for a couple hours. After rinsing them off I coated each piece with the same rub and then wrapped each piece with bacon, tooth picked with sliced Jalapeno and bell peppers.
After I got my gasser up to 230+ temp and smokin' with Hickory chips, it was loaded with both the chicken and ham. I placed the ham above the chicken since the chicken was raw as it went into the smoker. Water placed in water pan. I hooked my Maverick digital thermometer to both the chamber and the chicken. Smoked for a couple hours until the chicken's IT got around 150, then coated both the ham and chicken with a homemade BBQ sauce which was diluted with honey and peach nectar. (killer sauce!!). Back into the smoker for another hour until the IT got it up to 165.
The end..............belch!