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

Discussion in 'Poultry' started by reichl, Jun 10, 2009.

  1. reichl

    reichl Meat Mopper

    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?
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yes, you should always judge doneness by the temp of the filling. 160 would be a good temp to bring the filling too, yes.
     
  3. reichl

    reichl Meat Mopper

    thank you!
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    You're welcome. [​IMG] You do have a digital probe for the chicken, right?
     
  5. reichl

    reichl Meat Mopper

    indeed I do
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     
  7. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Sounds delicious and yes qview please. [​IMG]
     
  8. reichl

    reichl Meat Mopper

    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
     
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    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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