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

[reichl]

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?

 

[irishteabear]

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

 

[reichl]

thank you!

 

[irishteabear]

You're welcome.

You do have a digital probe for the chicken, right?

 

[reichl]

indeed I do

 

[fire it up]

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.

 

[gnubee]

Sounds delicious and yes qview please.

 

[reichl]

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

 

[irishteabear]

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.