Smokin-It User Forum!
Recipes => Poultry => Topic started by: Suzanne on December 08, 2019, 10:42:46 AM
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So I had my 1st smoke! Everything went great. Took brined chicken out of fridge at 6am, into smoker by 720am. By 1030 the Probe in breast read 165. Took out and rested for 20mins. Went to remove leg and it was all pink!! Just tossed into oven to finish cooking. Should probe go elsewhere?
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Try the thigh the next time. Also make sure your probe is accurate by taking a reading in ice water as well as boiling water. Bird does look good!
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Could the probe have been touching a bone? I think I've read that this can cause a higher temperature reading.
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I always double check with an instant read thermometer, especially with poultry...
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All - See if this helps:
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/thermy/proper-thermometer-placement/ct_index
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The probe should have been in the thigh meat not touching bone.
I prefer to cook my chickens to higher than 165, my target temp is 176 in the thigh. At 176 and some carry over to 180-183 dark meat is a better texture in my opinion.
165 is said to be safe but it can sometimes be very firm and somewhat pink. While I know it is safe I do not like the texture.
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The probe should have been in the thigh meat not touching bone.
I prefer to cook my chickens to higher than 165, my target temp is 176 in the thigh. At 176 and some carry over to 180-183 dark meat is a better texture in my opinion.
165 is said to be safe but it can sometimes be very firm and somewhat pink. While I know it is safe I do not like the texture.
Pork Belly has is covered.