Got a smoker question

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bkknowles

Newbie
Original poster
Jan 23, 2017
3
10
I have a masterbuilt propane smoker, i just smoked my very first thing, chicken legs and thighs. Trying to get comfortable with the process and stuff so I figured this was a good start. Anyway, after he meat was completely cooked I found it to be a bit chewy. This can't be the norm, can anyone explain what I may have done wrong and need to do to correct?

Thanks in advance!
Brian in Philly
 
The meat itself was chewy. I smoked it between 200-225 degrees farenheit, the internal temp was at 174. I smoked it for about 3 1/2 - 4 hours.
 
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