Smoked Chicken Breast Stuffed With Cheese And Chorizo Food

SMOKED CHICKEN BREAST STUFFED WITH CHEESE AND CHORIZO

Steps:

• Set smoker to 250F and start up the smoke using wood of choice (Hickory, Maple, Cherry all work well)
• Using a sharp knife, gently slice a pocket into each chicken breast. Try and slice as deep into the chicken as you can without coming through the other side.
• Stuff the chicken with some of the diced chorizo and grated cheese making sure the same amount goes into each chicken.
• Rub the spice mixture all over the chicken breasts.
• If desired, wrap 2 slices of bacon around each chicken breast.
• If you are not wrapping the chicken with bacon, tie up the chicken breast with string.
• Place chicken breasts in the smoker.
• Remove the chicken from the smoker when it reaches 160-165F, about 3 hours. Personally, I pull the chicken at 160F because it seems to climb a few more degrees even after it has been taken out of the smoker.
• Serve.

SMOKED CHICKEN BREASTS

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).