Whole cut up chicken time and temp?

Discussion in 'Poultry' started by lowcountrygamecock, Feb 4, 2010.

  1. lowcountrygamecock

    lowcountrygamecock Smoke Blower

    I need some help here. I have a whole cut up chicken that I want to smoke this weekend. I know how to test for doneness on the breasts but nothing else. Will everything be ready at the same time the breasts are?
     
  2. bbally

    bbally Master of the Pit OTBS Member

    Stick a temp probe into the section of the thigh where it meets the leg bone. That joint is the thickest most dense part of the bird. When it hits 165 F it is ready. Remeber you can pull it at about 160 F and it will rise through 165 F with carry over.
     

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