Firebird – Jalapeño Cheese Stuffed, Bacon Wrapped, Smoked Chicken Breasts – brown sugar, Kosher salt, cold water, chicken breasts (boneless, skinless), olive oil, seasoned salt (we use Freddy’s Fry Seasoning and add heat like cayenne pepper (optional)), cream cheese (softened), jalapeño pepper (deseeded, veins removed, diced finely), bacon, In a plastic ziplock bag, combine the brown sugar, Kosher salt and cold water. Mix to dissolve ingredients and set aside.; Butterfly the chicken breasts widthwise for a thinner and larger filet. Place each butterflied breast between two sheets of plastic wrap and pound with a kitchen mallet to about 3/4" thick. Place the pounded chicken into the brine and refrigerate for 2 hours.; In the meantime, combine the softened cream cheese, diced jalapeños and 1 tsp. of seasoned salt. Mix to incorporate.; Prepare the smoker and preheat to 300 degrees F. We use a Camerons smoker, but anything you have will work. For example, add wood chips to a charcoal grill and smoke with indirect heat. Or add a pouch of smoking chips to your gas grill. Last resort, you can always roast the chicken in the oven at 350 degrees F.; Remove the brined chicken from the liquid and place on a flat surface. Pat dry with paper towels. Coat both sides of the breasts with olive oil and sprinkle with seasoned salt.; Now divide the cream cheese mixture and spoon to the center of each chicken breast. Fold the chicken over the cheese mixture twice. Wrap one slice of bacon to cover the open ends and another to wrap it like a package. Secure the bacon with toothpicks.; Place the wrapped chicken into the smoker. Smoke and roast for about 40 minutes. Check the internal temperature for 165 degrees F or greater.; Let rest for five minutes and serve. ; –