Boneless sausage stuffed chicken, smoked with hickory.
I had been given this Christmas & found in the freezer a couple days ago so I defrosted in the fridge.
Loaded my smoker tube with hickory pellets , lit & put underneath the flavorizer bar on my Weber Genesis
Oiled & poultry seasonings on the bird .
Let smoke about 45 minutes,
Put the bird ona cooling rack in a half sheet baking pan.
Centered the pan , lit the middle burner & placed on low , Temperature settled about 260F
Tube continued to put out good smoke.
About 2 hours later internal temp was 150 & I lit 3 burners on medium to crisp the skin
20-30 minutes later internal temperature was 162F & I pulled to rest.
Really good smoked flavor & very easy.
