I bought a 40" Masterbuilt smoker and tried it out for the first time today.
First time smokin anything.
Well, you know what I mean. ;)
I read on these forums that its normal for some pink when smoking poultry.
My temps were 157 in the breast and 163 in the thigh when I pulled it off.
I covered it on the kitchen counter thinking the temp will continue to rise. It did not.
Does these look normal for Spatchcocked chicken? Am thinking I will "finish" it tomorrow on the Q or in the oven.
Not sure my guests will be ok with the current color.