Step 1

Set smoker to 250F and start up the smoke using wood of choice (Hickory, Maple, Cherry all work well)

Step 2

Using a sharp knife, gently slice a pocket into each chicken breast. Try and slice as deep into the chicken as you can without coming through the other side.

Step 3

Stuff the chicken with some of the diced chorizo and grated cheese making sure the same amount goes into each chicken.

Step 4

Rub the spice mixture all over the chicken breasts.

Step 5

If desired, wrap 2 slices of bacon around each chicken breast.

Step 6

If you are not wrapping the chicken with bacon, tie up the chicken breast with string.

Step 7

Place chicken breasts in the smoker.

Step 8

Remove the chicken from the smoker when it reaches 160-165F, about 3 hours. Personally, I pull the chicken at 160F because it seems to climb a few more degrees even after it has been taken out of the smoker.

Step 9

Serve.