or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › 1st Smoke...... Q-View
New Posts  All Forums:Forum Nav:

1st Smoke...... Q-View - Page 2

post #21 of 29
Quote:
Originally Posted by deersmoker58 View Post

 

A little confused by your temp for cooking.  MES has a max temp of 275deg.

As am I. 350 for 3 1/2 hours that bird should have been toast.

post #22 of 29
Thread Starter 
Quote:
Originally Posted by deersmoker58 View Post

 

A little confused by your temp for cooking.  MES has a max temp of 275deg.

Yes, my bad FFS (Fat Finger Syndrome).... It is actually 250deg NOT 350degs.

 

Good catch!

post #23 of 29

I'm also confused by your cooking time and temp.  3.5-4.5 hours is how long whole chickens take me at 220.  Gotta check that thermometer; chicken looked a little raw to me too but rest of bird looked great!

post #24 of 29

Did not see that post right above me there, heh.

post #25 of 29

That looks amazing!  I've been thinking about trying one, how was your skin i've read it can get rubbery?

post #26 of 29
Thread Starter 
Quote:
Originally Posted by John1916 View Post

That looks amazing!  I've been thinking about trying one, how was your skin i've read it can get rubbery?

Yes, the skin was a little rubbery but tasted wonderful!

post #27 of 29

Looks great!

 

If you're unsure about your thermo, give the probe a dunk in heavily-iced water, and make sure the calibration is good.

Location is key, too! Bones will get hotter than the flesh, so it could have been reading a bone, or in a shallower part of meat that was up to temp.

It also could have been a very, very young, moist chicken. It takes months for chicken bones to fully develop, and often they're slaughtered inside of about eight weeks of age; because of this, the bones are really porous, and they can leech myoglobin into the meat around them, dying it faintly red. That's why the "red around the bone" principal is largely ignored these days.

Hope this helps!

 

Again, great looking bird!

post #28 of 29
Quote:
Originally Posted by 2005xfr View Post

Yes, the skin was a little rubbery but tasted wonderful!

I just did two birds this weekend as well. Pulled them at 155 (breast) and finished them on the grill. About 5-10 min each side over medium flame and the skin lost its rubbery texture. Not super crispy, but much, much better!

post #29 of 29

Am doing chicken this weekend,  I am thinking of injecting.  Would like some advice on this.  I do not plan on brining.  I thought I would also rub.  Use oil first or will this seal the rub out?

Thinking of apple wood or hickory.  Could use some advice.  Thanks, Don

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › 1st Smoke...... Q-View