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Spatchcock question

post #1 of 13
Thread Starter 
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.

See image.
post #2 of 13
Thread Starter 
post #3 of 13
The temp should have gone up when resting. Did you foil it?

I would fire up the grill and give a nice little grillin.
post #4 of 13
Thread Starter 
Yeah, it was foiled. Tented anyway.
Must have started cooling between the front yard (53 f) and the kitchen. ;)

I will take your advice on grilling it.

Thank you.
post #5 of 13

Yep little shy of done it looks like. I would grill it some too and foil and rest.

post #6 of 13
Thread Starter 

Its going to take me a while to figure out the varying temp readings (Cabinet, probe, instant read thermometers), but I WILL get it figured out.  ;)

Hopefully the racks of ribs, and beans that I will be doing tomorrow will fare much better.  :)

post #7 of 13
Have you tested your therms in boiling and ice water?
post #8 of 13
Whoa! Bad idea to finish it the next day. Get that chicken cooked through ASAP, or throw it out!

Test your therms as Adam says to make sure that they are accurate.
post #9 of 13
Thread Starter 

I finished it on the Q! 

post #10 of 13
Thread Starter 
Originally Posted by c farmer View Post

Have you tested your therms in boiling and ice water?

No... I haven't.  I will research that.

post #11 of 13
Thread Starter 
Tested and now even more confused. The Instant Read thermometers were reading on the cold side. Both by about 10 degrees.
That means my internal temps were higher than read.
Are Mavericks more precise?

Someone else posted they do theirs til breast is about 170...that probably would have worked for me.
post #12 of 13

165*F in the Breast and 170*F in the Thighs...

post #13 of 13
Just a couple questions.
At what temperature were you smoking?
How did you check the internal temperature of the chicken? (What kind of thermo, where in the bird, how long etc...)
How were you monitoring the temp during the rest, and how long did it rest?

Reason I ask is that it's nearly impossible for a resting piece of meat NOT to rise at least a few degrees. If your smoker temps were inordinately low (like AT the internal temperature or thereabouts) I could see maybe no carryover but I'm assuming you were at least at 225f.
As for "instant read" thermometers, they can take up to 20 seconds for a proper reading, so your low reading may have been just not long enough in the boiling water.
Chicken is nothing to mess around with and it sounds like you're committed to figuring out your temperature questions. 165f is always a good bet for chicken not only for safety reasons but as you pointed out, any lower and it just looks like something most folks wouldn't want to eat.
Edited by Mdboatbum - 12/8/14 at 7:11am
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