Here is the beginning of my hassleback chicken. These are seasoned only with kosher salt, fresh cracked BP and lemon juice. I will smoke these low around 250* for maybe an hour or less, then I will stuff those cuts with ham, Gouda cheese, onion and tomato. Then top them with a butter garlic with basil mixture, mozzarella and place them in a pan over sliced mushrooms and fresh spinach in the oven To finish. Would love to finish on the smoker but is very messy with the cheese. Stay tuned.