First time attempting beer can chicken in the smoker. This being my rookie year in the smoking scene, I've been somewhat reluctant to do chicken because of salmonella, but I figured what the hell. So I threw a brine together and let the birds soak for about 4 1/2 hours in the fridge. Then I took them out, mixed room temp butter with a TBS of Jeff's rub, and put that under the skin of each chicken. Then I covered the outside with EVO and a joat of rub.
The smoker had been preheating for an hour at 275, so I threw them on. I left them there for about 2 hours and then put the thermometers in the breast near the thigh. I let them go about another hour and 15 and they were up to 175, so I went and took the probe out, figuring I'd foil them and let it coast a few degrees. But since it's chicken and I'm paranoid, I put the probe back in. This is when things got strange. The probe read 155. No idea why. I let it go up to 165 and then took them out, let them rest, and carved them up. I did a touch test and the breast was firm, as all good ones ought to be. Just to be on the safe side, I ate only the white meat, and left the dark, because sometimes funky discolored meat lurks with the dark. Anyway, the wings and legs pulled off with no real effort, so I'm pretty sure it was done, but I've never had that thermometer issue before. 3.5 hours at 275 should've been more than enough. Any idea as to what's going on? QVIEW below