Did a second smoking Sunday afternoon......chicken cordon bleu,
had a couple of extra chicken breasts and rolled em up, and a little bit of rub.
(http://www.pcok.com/pix/1_smkd_ckn_cordon_bleu.jpg)
I think the bacon wrap blocks the smoke from reaching the chicken,
ham and cheese (most of which melted out onto the drip pan).
(http://www.pcok.com/pix/2_smkd_ckn_cordon_bleu.jpg)
The cordon bleu was good but VERY bland, even with salt and pepper,
and the ckn breasts with a bit of rub were very tasty..........
(http://www.pcok.com/pix/3_smkd_ckn_cordon_bleu.jpg)
Took a little more than three hours but I rolled the ckn breasts and
toothpicked em so the cook time would be similar.......
(http://www.pcok.com/pix/ckn_brsts_rolled_light_rub.jpg)
Going to try a turkey breast Sunday.........should it be spatchcocked or
just filet it off the bone altogether??
B
My first turkey breast goes on this weekend also. I have always had better results with poultry on the bone. I think it stays juicier and in my mind, the cooking on the bone takes longer which I see as a benefit while smoking. Have a great one!
Oh, as far as flattening that hummer out, I do that with chickens and it works well. I've seen it done both ways on this forum and I think I will try leaving it whole and see if accumulating liquid in the cavity makes a difference.