Howdy folks! Today I smoked my first whole chicken. I pulled it from the mes30 when the IT of the breast hit 165F.
The problem is that only the breast was done, the rest needed to go longer so I separated it and threw it in the oven for a bit.
This chicken is brined (Tip's Slaughterhouse) and injected. Should I just leave it with the probe in the deep thigh?
At what temp is the deep thigh done? Finally, will the longer cook time dry out the breast? Thanks ahead of time! -Rich