2nd smoke OBS - chicken cordon bleu/YouTube recipe

[blnowlin]

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.    



I think the bacon wrap blocks the smoke from reaching the chicken,
ham and cheese (most of which melted out onto the drip pan).


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..........


Took a little more than three hours but I rolled the ckn breasts and
toothpicked em so the cook time would be similar.......



Going to try a turkey breast Sunday.........should it be spatchcocked or
just filet it off the bone altogether??
B

[SoCalBuilder]

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.