Started with a 5# fryer
Then deboned using the method I found in the Wiki'shttp://www.smokingmeatforums.com/wiki/chicken-deboning-video
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
Then deboned using the method I found in the Wiki'shttp://www.smokingmeatforums.com/wiki/chicken-deboning-video
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