This is a new recipe that came to me the night before and one I will keep in my barbeque recipe arsenal for good. The end result was an amazing group of flavors. I had a hard time coming up with a name for this so I winged it. Enjoy!

Lets start by rinsing and cleaning the chicken breast. Using a small sharp knife cut a ½ inch opening in the large end of the chicken breast. Working the knife in a sawing motion cut a pocket in the inside of the chicken breast. Be careful not to breach the outer layer of meat. Remove the end of the Jalapeno peppers cut them in half and remove the seeds. Fill ½ of each pepper with cream cheese. Fill the remaining half with the maple sausage. Using your fingers press about 1 Tbsp of shredded cheddar into the opening and distribute it evenly within. Now insert the pepper into the breast. Insert shallots into each chicken breast. Pinch close the opening as best possible. Dust the chicken breast with Jacks Old South dry rub, top sides and bottom.

Place on smoker grate and smoke @ 230 degrees turning once after 1 hour. When you turn the chicken mist it with a spray bottle of apple juice.  Mix ½ cup hot apple juice and ¼ cup honey. This will be your honey glaze. When the internal temperature of the largest breast reaches 140 degrees, mop the entire area of each chicken breast every 30 minutes until chicken reaches 173 degrees.  Pull chicken and let stand to cool a bit. Serve with smoked bell peppers, beans and cornbread.