smoked chicken breast problem

amper

Fire Starter

Original poster

Feb 15, 2013

47

10

Oakland, Ca.

• Feb 15, 2013

• #1

Last weekend I got 3 bone in chicken breast. I askedthe butcher to split them in half. Each halfended up weighing a little over a pound. I marinated them in itallian dressing and put them in my brinkmann trailmaster at 225. 4 hours later, with consistent temp, the birds were only at 135. Why could this be? I mean, even in the oven at 225 the chicken would be done wrll before 4 hours right?

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,980

Omak,Washington,U.S.A.

• Feb 15, 2013

• #2

Your thermometer is probably not reading correctly....  normal in stock therms....  check the temp with a calibrated therm....  All your problems will be solved....    maybe....    Dave

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Feb 21, 2013

• #3

Amper , hello and welcome to our community .

Dave is on spot with his analogy. It is truly worth the extra cost to get a really good thermometer. Our own Jjohnson carries the Maverick Dual Sensor at a great price and his service is impeccable .

Another great investment is the Thermoworks instant read - folding thermometer , pricey , but as they say "You get what you pay for" .

Just something to think about,good luck on the next cook and...

 

amper

Fire Starter

Original poster

Thread starter

Feb 15, 2013

47

10

Oakland, Ca.

• Feb 21, 2013

• #4

Thanks oldschool.
I calibrated my thermo after daves post and it was accurate. Problem was, it takes longer for readings than I was allowing. I need to give it ten to 15 secondly and not 2.