bacon wrapped chicken cordon bleu

[RedJada]

 Thinking about doing this this weekend. Did some searching here and saw one by ou812. I liked the way he wrapped his cheese in the ham so it didn't melt out. I never brined my chicken before so I may skip this step. Planing on seasoning the chicken, wrapping some smoked Swiss (I bought) in some ham then wrapping/lacing with bacon. Smoke for around 2 hours then cook for another 1-1.5. Any tips or suggestions?

[Tenpoint5]

 Yep don't skip the brine step. You will really enjoy the difference in the yardbird.

[Ka Honu]

Although the bacon will certainly help, chicken breasts can dry out pretty easily so reconsider the brining.  Doesn't take that long and pays off.

[devo]

Yup what they said and it also makes it safer to smoke poultry at the lower temps of the bradely smoker. Cook to IT of 165°F

[iceman]

Although the bacon will certainly help, chicken breasts can dry out pretty easily so reconsider the brining.  Doesn't take that long and pays off.

Yeppers, what the turtle said. Don't skip the brining part. Trust me on this one. Took a short cut and ended up feeding the pups most of it!!  :o

[Bear1968]

My favorite all time Bradley video ... it is almost hypnotic!  :)
http://www.youtube.com/watch?v=W8rai_ArR5M

[RedJada]

 Survey says? Brine  :P. Never done any kind of chicken in a smoker. Usually the oven or grill. So off to look for brine solutions....
Thanks for the tips everyone.

[RedJada]

Survey says? Brine  :P. Never done any kind of chicken in a smoker. Usually the oven or grill. So off to look for brine solutions....
Thanks for the tips everyone.

Tried searching here for brine but came up empty handed. Can anyone point the to some kind of ratio of salt to water?

[Ka Honu]

Simplest basic brine proportions are:
     1 gallon water
     1/2 cup kosher salt (or 1/4 cup table salt)
     2/3 cup light brown sugar

[RedJada]

 Have some cheese to pull in a few minutes. I have the cordon blue all ready to go next. I did the brine as suggested. My first attempt at this. Took OU812's idea of wrapping the cheese in the ham so it don't leak out. So here's what I got. Brine boneless chicken breast flatten out, store bought smoked Swiss wrapped in store bought honey ham, all wrapped in bacon. Thinking 2 hours smoke at 225 then finish in the oven. So here goes nothing.

[OU812]

Thats gonna be soooooo gooood!

[Tenpoint5]

Thats gonna be soooooo gooood!

What he said

[Keymaster]

One of my favoroites you got going there, Sizzler steak house serves it up with a nice mustard sauce.

[viper125]

My wife's favorite! And a real crowd pleaser. Brine is always a great thing for poultry. Looking great as usual!

[OU812]

Are they done yet Are they done yet Are they done yet Are they done yet?  ;D