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Stuff Chicken Question

Kmooose
Kmooose Posts: 35
in EggHead Forum
So I have a whole deboned chicken stuffed with sausage and breadcrumbs. What’s everyone’s opinion on the best method to smoke this? Direct/indirect and what temp would you pull? Appreciate any suggestions! 
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Comments

  • buzd504
    buzd504 Posts: 3,877
    I would probably go indirect high in the dome around 375, 400, unless you truly want to smoke it.

    Breast to 145, thigh to 165ish.  If the sausage isn't precooked, make sure you temp the stuffing in several places to make sure it's over 140 as well.
    NOLA
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  • Kmooose
    Kmooose Posts: 35
    buzd504 said:
    I would probably go indirect high in the dome around 375, 400, unless you truly want to smoke it.

    Breast to 145, thigh to 165ish.  If the sausage isn't precooked, make sure you temp the stuffing in several places to make sure it's over 140 as well.
    How long would you guess that cook would take? 45 min to an hour?
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  • ColbyLang
    ColbyLang Posts: 4,390
    I did one last night. 300° indirect for 90 minutes. Made sure internal temp was high enough and ate. Way better than cooking it in the oven. 
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