Bacon. Chicken. Barbecue sauce. Pepper Jack Cheese. This might be nature’s perfect food.
❏ 4 boneless, skinless chicken breasts
❏ 4 cups hot water
❏ 2 cups crushed ice
❏ 1⁄4 cup Kosher salt
❏ 1⁄4 cup brown sugar
❏ 1 Tbsp peppercorns
❏ 1 lemons, halved
❏ 8 thin strips of bacon
❏ 1 cup shredded pepper jack cheese
❏ 1⁄2 cup of your favorite barbecue sauce (We like our Kansas City Barbecue Sauce for this application)
❏ 2 Tbs Basic Barbecue Rub
Preparation Time: Active - 10 minutes; Passive - 1 hour
Estimated Smoke Time: 30-45 minutes
Smoke Temp: 250°F
Try these wood chips: Mesquite, Alder, Fruit wood
- In a large non-reactive bowl, combine water, salt and sugar until salt and sugar are dissolved. Add peppercorns, lemons, and crushed ice and stir to combine.
- Submerge the chicken in the brine and let sit in the fridge for 1 hour.
- Remove from the brine and dry with a paper towel.
- Carefully wrap each chicken breast with the bacon, securing the
- ends with toothpicks. Sprinkle the bacon-covered chicken with
- Basic Barbecue Rub.
- Let the chicken sit at room temperature while you preheat the
- smoker to 250°F.
- Once the smoker is ready, place each chicken piece directly onto
- the grate.
- Smoke the chicken until the internal temperature reaches
- Remove the chicken and baste with the barbecue sauce.
- Return the chicken to the smoker until it reaches an internal
- temperature of 165°F.
- Remove the chicken from the smoker and top with additional
- sauce and the pepper jack cheese.
- Cover with aluminum foil and allow the chicken breasts to rest
- for 10-15 minutes, or until the cheese is melted.