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Question about smoking chicken

post #1 of 2
Thread Starter 
I'm new to smoking. So far everything has been great. I've done brisket, pork loin, scallops, and lobster. Today I did a whole chicken cut in half. I had read a blog that said to try smoking it at a slightly higher temperature, like 275.
It ended up tasting great but my confusion and concern is that I was looking for an internal temperature around 165 but it got there within an hour. It didn't look right on the outside so I continued smoking for several hours. I double checked the temp using a second thermometer. When I finally pulled it out several hours late it was at 200 inside.
post #2 of 2

Temperature is just one factor. Learn to use feel as well eventually you will know when it is ready.

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