Smoked Chicken Breast, w/poblano and pancetta

[mbm]

I just removed boneless, skinless chicken breasts from my DBS. 

I pre-heated the smoker to 220 deg.   I sliced a large poblano pepper in half and put 1/2 pepper on each side of the chicken breast, then inserted toothpicks to hold the pepper on to the breast. I then laid 2-3 sliced pancetta (italian bacon) on top of the chicken breast, sprinkled generously with Tony Chachere's seasoning, then drizzled lightly with Italian Salad dressing.  Into the smoker at 11:15AM. Unfortunately, a transformer blew at 12:30 and they may have been done at that time, but I got distracted trying to find out how much of the football games I might miss.  The electricity came back on at 1:30. The smoker got back up to temperature and I left the chicken breasts in for about another 40 minutes.  They are GREAT but next time, I won't cook them quite so long.  Hopefully, next time I won't get distracted by an electrical outtage.

GEAUX SAINTS!

[ronbeaux]

Sounded great!

Geaux Saints!!

[classicrockgriller]

Did you lose electricity to your smoker also?

[mbm]

yes.  everything on the street went out.  Thankfully, it wasn't out long.

[seemore]

Those sound really good, mbm!  Next time be sure to post pictures!
Mrs S

[Pachanga]

mbm,

I saw the poblano and I thought Texas.  That sounds great.  My son is in Houston.  I'm in Arlington.

Poblano and anchos are my favorite peppers.  Of course jalapenos and serranos run a close second.

Good luck, slow smoking and welcome fellow Texan,

Pachanga