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Discussion in 'Poultry' started by murraygw, Jun 30, 2008.
this is what I smoked today coming along pretty good.
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....
Is there a certain that I need to pull poultry at and let it rest or is that just beef and pork?
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.
Well its all poultry!
And another thing read my gretting in roll call