Red Juice from Smoked Chicken on MES30

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brettnem

Newbie
Original poster
Dec 16, 2012
5
10
Hello All,
I'm pretty new to smoking. Second time to fire it up.

Smoked 2 chicken breasts (brined and rubbed) for 2.5 hours until internal temp was 168. Brought it into the house and when I was adjusting the probes, red juices ran out.. And a lot of it too. 

I'm not sure how important the "until juices run clear" is. The temp is there.. Just not sure what to do with it at this point? :) Eat it? Stick it back on?

I tried with a few probes and the temp is there.. Help?


Thanks!!!
-Brett
 
Last edited:
I had the same problem with a turkey saturday, everything temped correct but a lot of red juice. Threw it in the oven for awhile. We were cooking for cold sandwiched on sunday. When we were slicing up we discovered that I missed the little bag of extras inside
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  Are you sure the probe is accurate and was in the thickest past of the breast or thigh? Sometimes removing the probe slowly and checking temps as you pull it out will show different temps.

  Mike
 
If you  probe the meat for 1/2 hour or so, with only 2" of the  probe in the meat, the heat will transfer down the metal probe and give a higher than real reading...    Bury the entire probe in the meat to over come that heat transfer.... In small hunks of meat, like chicken, probe after an hour then remove.... guess at the final time and probe every 10-15 minutes.... until desired temp has been achieved......  

I have been fooled many times by an exposed probe and high readings....  Sometimes I still get fooled....  Too old to learn at times.....  
 
By the color of the meat it may have been an artery or a blood clot. Not exactly delicious sounding, but relatively harmless. Raw chicken juice is usually pinkish unless you're doing a whole chicken it can sort of look like a sludgy grey/brown pink color. If something like this happens again, there is never any problem putting it in the oven for 10 minutes, particularly when brined. When in doubt, cook it out! 
 
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