Deboned Chicken

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Master of the Pit
Original poster
OTBS Member
May 20, 2010
Crestview, Florida
Started with a 5# fryer

Then deboned using the method I found in the Wiki's  


I forgot to get a pic of the stuffing, but it was yellow rice,brocolli,carrots, and some cheddar.

Here it is all rolled up and ready to smoke

Smoked @ 225º-235º with lump and apple till internal temp of 170º


Nice job Rap!

And great video too!

Bob "bballi" did a great post on deboning the other day, but he didn't have the benefit of a video. He had to show it the hard way.

Yours looks as good as the one in the video!

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