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 #1 of 9
6/10/09 at 6:04pm