Although I don't think it's looking to good in its precooked form.
I think it may end up falling apart once it hits the grill.
I'll post some pictures later once cooked.
Hello Paul. Just looking at the pictures I say overcooked also. I am "old school". Lay your hand on the smoker, feel the heat from the exhaust, look at the coals, hold your hand over the grill rack.. Pray to the "Smoking Gods". Use experience BUT! basically "hope for the best"! The guys have FINALLY talked me into a meat therm. A good dual probe therm would have probably prevented that. Looks to me your smoker temp was too high and you left it in too long. I told you I was blunt. I have only had the therm since Christmas but I DO plan to use it one day. Since you didn't have the advantage of learning from the old men when you were 12; it is the only way to go! AND! I over cooked the brisket at last years weekend meet ( dumb A** old man! )! Go with the dual probe therm. You will GET this. NOT rocket science. Next time ask for a "little" advice. Keep Smokin!
Yes it does appear to be slightly over cooked however you may find that the beef was also too lean. Not enough fat will also make it taste dry. Either add a tablespoon or two of vegetable oil to the meat before you roll it out or use a mix of 75% beef and 25% pork mince. You may also find that the filling comes together better if it is cut a little finer. This will also help it to wrap tighter.
What fat content did your mince have? I will only use mince that has a fat content of at least 20%. Fat equals flavour and also helps to keep things moist. I personally love the mince from Aldi.
I can only speak through my experience, and have found that this mince is always nice and moist when cooked. If I make burgers I always "knead" the mince thoroughly which makes the burgers stick together so there is no need for beaten egg to bind it together.
Yes the fat content is needed. It is when you use the Steak Mince that is <5% fat that you need to start adding it back.
Right. Now with the chicken... This is where it is important to have the digital probes. Smoke them until the internal temperature reaches 80 C (it only needs to be 74 C but I always bring my chicken up to at least 80) and then rest them for 30 minutes or more, turned upside down (main edible meat downwards), in several layers of foil. These will be juicy and will melt in the mouth.