Breasts and thighs

Discussion in 'Poultry' started by murraygw, Jun 30, 2008.

  1. murraygw

    murraygw Fire Starter

    this is what I smoked today coming along pretty good.[​IMG]
    [​IMG]
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Hia Murr! Hey you got a pict of the smoke ya got going there? Maybe just the pict, but it looks a little heavy maybe? Dunno... close shots distort the smoke I have seen....
     
  3. murraygw

    murraygw Fire Starter

    Is there a certain that I need to pull poultry at and let it rest or is that just beef and pork?
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Hmmm- first- Another thing before the temp question... I notice <I think> you have poultry over other meats on the smoker. This is a no-no, due to the raw poultry juices falling on the other meats. This relates to the temp question: As you MIGHT be pulling out let's say a beef roast around 140° for a rare-ish roast... if it has the poultry juice on it, that juice will still be considered "raw" as poultry MUST be taken to at least 165° measured internally deep ion the breast or thigh meat.

    All meats should be rested before carving as far as I know.

    How was the flavor? I'm still a bit concerned about the appearance of that smoke and color of the meats in that pict.
     
  5. murraygw

    murraygw Fire Starter

    Well its all poultry!
     
  6. murraygw

    murraygw Fire Starter

    And another thing read my gretting in roll call
     

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