Author Topic: Chicken breast wrapped in bacon  (Read 6725 times)

es1025

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Chicken breast wrapped in bacon
« on: October 19, 2014, 01:41:38 PM »
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:





« Last Edit: October 19, 2014, 03:44:48 PM by es1025 »
Ed from Northern NJ
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DivotMaker

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Re: Chicken breast wrapped in bacon
« Reply #1 on: October 19, 2014, 02:33:54 PM »
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. 
Tony from NW Arkansas
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puddle jumper

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Re: Chicken breast wrapped in bacon
« Reply #2 on: October 19, 2014, 07:08:17 PM »
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..
« Last Edit: October 19, 2014, 07:13:44 PM by puddle jumper »
John from North Georgia
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Re: Chicken breast wrapped in bacon
« Reply #3 on: October 19, 2014, 07:30:32 PM »
I added some shaved Parmesan under the bacon - wasn't bad, and pretty much stayed intact!
Tony from NW Arkansas
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es1025

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Re: Chicken breast wrapped in bacon
« Reply #4 on: October 19, 2014, 07:57:23 PM »
The finished product!

Moist and juicy. 2.5 hours at 235.

This is a keeper!

The bacon was crisp.

2.5 no peeking.





Ed from Northern NJ
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DivotMaker

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Re: Chicken breast wrapped in bacon
« Reply #5 on: October 19, 2014, 09:27:12 PM »
Looking good, Ed! :D
Tony from NW Arkansas
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puddle jumper

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Re: Chicken breast wrapped in bacon
« Reply #6 on: October 20, 2014, 04:58:15 AM »
Very nice..
PJ
John from North Georgia
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swthorpe

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Re: Chicken breast wrapped in bacon
« Reply #7 on: October 20, 2014, 01:56:20 PM »
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!
Steve from Delaware
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DivotMaker

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Re: Chicken breast wrapped in bacon
« Reply #8 on: October 20, 2014, 07:09:47 PM »
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
Tony from NW Arkansas
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es1025

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Re: Chicken breast wrapped in bacon
« Reply #9 on: October 21, 2014, 08:04:50 AM »
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.
Ed from Northern NJ
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DivotMaker

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Re: Chicken breast wrapped in bacon
« Reply #10 on: October 21, 2014, 08:11:00 PM »
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)
Tony from NW Arkansas
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BedouinBob

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Re: Chicken breast wrapped in bacon
« Reply #11 on: October 22, 2014, 09:49:16 AM »
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. 😊
Bob - Colorado Springs
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es1025

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Re: Chicken breast wrapped in bacon
« Reply #12 on: October 22, 2014, 08:55:00 PM »
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.

Ed from Northern NJ
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BIG BOB

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Re: Chicken breast wrapped in bacon
« Reply #13 on: November 05, 2014, 07:29:13 AM »
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.
B-EE-RR-UN BEERRUN!

Bob from New Castle, IN.

BedouinBob

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Re: Chicken breast wrapped in bacon
« Reply #14 on: November 05, 2014, 09:27:53 AM »
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..
Bob - Colorado Springs
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