Show Us Your Meat, and We'll Show You Ours

[premiershine9]

So I like Vinegar on my Pork based foods. But for some reason I love a sweet/vinegar BBQ sauce on my chicken.

I snagged this reciped from "Smokin" with Miron Mixon's cookbook......he is a cocky asshole, and it holds true in his smoking cook book, but there is no denying the man knows how to handle some meat.

Bacon Wrapped Chicken breast. First "Marinated" in a can of Coca Cola, onions, garlic overnight. Then a traditional rub was applied and the breast was wrapped in Bacon. Smoked using Hickory @ 275 for 2 hours (Recommended 325 for 1hr, but the electric smoker only goes to 275), BBQ glaze was added with about 30min left.

I think next time I will need higher quality bacon, the meat portions of the bacon were perfect, but there was alot of fat so you could def tell when you were eating a fatty/chewy portion of the bacon. Or I need to just use normal bacon instead of thick cut, possibly partially cook the thick cut prior to wrapping?

I'd recommend the cook book, has some good recipes, and some good rub/sauce recipes as well. We made the Dill Potato Salad from the book and it was amazing.

This. Came out. Incredible. Was so good man!