Stuff the breast with peppers and cream cheese, wrap in bacon. Smoke it at 250 for 2 hours. In the last 30 mins, drizzle it with honey. You’re welcome.
I like to take chunks and pound it flat with a wood mallet, then marinade in rum, soy sauce, garlic and black pepper for a hour or two then grill (not too long!). It is fork tender and goes great with brown rice and veg kebabs! My wife loves it and she can be picky on wild game.
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