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Smoke it and they will come!


Mesquite Smoked
Pastrami & Smoked Gouda Stuffed
Chicken Breast

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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4 - 6 Large Chicken Breasts
1 Package Hillshire Farms Pastrami
4 - 6 Slices of Smoked Gouda Cheese
6 Green onion
Jack Daniels Honey Mustard
1 Clove Chopped Garlic
Zesty Italian Dressing
 

Preparation:

If your looking for a quick smoke to prepare with great flavor stuffing chicken breast is a fun way to go. The options and flavor mixes are endless. In this recipe we will be stuffing chicken breast with Pastrami, smoked Gouda cheese, honey mustard, green onion and garlic.

Lets start by rinsing and cleaning the chicken breast. Next lay 3 slices of Pastrami overlapping 50% of the next slice. Mop with fair amount of Jack Daniels Honey Mustard. Sprinkle on some fresh chopped garlic. Cut cheese into 1/4 inch wide strips. Stack 3 to 4 1/4 inch slices on top one end of the pastrami in a stack. Lay a green onion next to the cheese then roll it up into a pastrami roll. Proceed to roll up one for each chicken breast.

Using a small sharp knife cut a ˝ 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. Pour in 1 Tsp Zesty Italian dressing. Using your finger work it around the inside cavity. Take a pastrami roll and insert it into the end of the chicken breast while twisting in the direction the pastrami is wrapped. This will allow it to be pushed into the cavity with little effort. If it does hang up just press it in with your finger. Be careful not to breach the outer layer of meat.  Pinch close the opening as best possible.

Place Chicken breast in 1 gallon Ziploc bag and pour in 1/2 bottle of Zesty Italian dressing. Place in the refrigerator to marinate for 4 to 6 hours minimum.

Once the chicken has marinated, remove from Ziploc bag but don't rinse. Coat chicken breast with a fair dusting of  Jacks Old South dry rub, top sides and bottom. Use a toothpick to stitch up the open end. Weave the toothpick through the bottom to the top and back through the bottom. See video. 

Place on smoker grate and smoke @ 230 degrees mopping once after 1 hour with Zesty Italian dressing. Mist frequently with apple juice. Smoke until the internal temperature reaches 168 degrees. Pull chicken, cover in foil and let stand for 20 minutes. Serve with smoked bell peppers, beans and cornbread.

 

SmokingPit.com - Mesquite Smoked Pastrami and Smoked Gouda stuffed Chicken breast cooked low and slow on a Traeger Texas smoker grill. Pitmaster Tacoma WA Washington.

SmokingPit.com - Mesquite Smoked Pastrami and Smoked Gouda stuffed Chicken breast cooked low and slow on a Traeger Texas smoker grill. Pitmaster Tacoma WA Washington.

SmokingPit.com - Mesquite Smoked Pastrami and Smoked Gouda stuffed Chicken breast cooked low and slow on a Traeger Texas smoker grill. Pitmaster Tacoma WA Washington.

SmokingPit.com - Mesquite Smoked Pastrami and Smoked Gouda stuffed Chicken breast cooked low and slow on a Traeger Texas smoker grill. Pitmaster Tacoma WA Washington.

SmokingPit.com - Mesquite Smoked Pastrami and Smoked Gouda stuffed Chicken breast cooked low and slow on a Traeger Texas smoker grill. Pitmaster Tacoma WA Washington.

 

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