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I need a quick answer in the next 2 hours...

post #1 of 9
Thread Starter 
I am going to be smoking some stuffed chicken tonight along side some ribs. I am planning on pounding out the chicken breasts and stuffing with cream cheese and some other stuff and wrapping in bacon. I am going to be smoking at 225 because they will be in with the ribs. Should I be going off the temperature of the filling inside of the chicken? If I do what should I smoke it to, 160*ish?
post #2 of 9
Yes, you should always judge doneness by the temp of the filling. 160 would be a good temp to bring the filling too, yes.
post #3 of 9
Thread Starter 
thank you!
post #4 of 9
You're welcome. biggrin.gif You do have a digital probe for the chicken, right?
post #5 of 9
Thread Starter 
indeed I do
post #6 of 9
Well Reichl, guess there's nothing more to say.
Dawn got it. Only one more thing...try and snap a few pics for us, sounds like it will be delicious.
post #7 of 9
Sounds delicious and yes qview please. icon_lol.gif
post #8 of 9
Thread Starter 
alright here we go... I ended up stuffing the chicken breasts with cream cheese, broccoli, green onion, garlic and bread crumbs.


first is a pic of all the goods going into the smoker.



here is a close up of the bacon wrap



a picture of tonights dinner



and the insides of the stuffed chicken



The ribs are still on the smoker. And once again thanks Dawn for the quick response and great advice... I am going to go pass out for a while
post #9 of 9
You're welcome. Glad to help. I'm glad to see they turned out well for you. Keep us posted on how the ribs turn out.
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