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Chicken temp?

post #1 of 10
Thread Starter 
I have some whole chickens on the smoker at about 240. They've been cooking less than two hours and the internal temp already shows 177. These are three pound chickens. I know the chickens aren't done in less than two hours and I think my thermometer is accurate. Any suggestions on what to do now?
post #2 of 10
John if you really think your thermometer is correct I would go a head and take them out. It doesn't take long for little chickens to get done. I usually pull mine at 170
post #3 of 10
177 is done for sure. See how easy the leg will turn in the socket. If you see bloody juice, you temp gauge could be off, but if juices are clear, you are good to go. PDT_Armataz_01_37.gif
post #4 of 10
Where are you putting themometer? Make sure your in the meat and not touching bone.

Is the juice clear? The trick that never fails.
post #5 of 10
Thread Starter 
I pulled them and they look done. I cooked them to about 175-180. I just didn't want any chicken that wasn't done. They look done now. Thanks for the advice.
post #6 of 10
Hey John, remember the old saying, "NO Q-VIEW, DID IT REALLY HAPPEN"?

post #7 of 10
I have noticed that if I brine the chicken overnight, it usually only takes two hours @250. If I dont brine it and just inject it, it usually takes a little longer.
post #8 of 10
Thread Starter 
I don't have any pics of the chicken. Will a rib Q-view that I just posted do for now? cool.gif
post #9 of 10

Super Chicken

Chicken Post Chicken View
post #10 of 10
Good brine recipe. I took this one off at IT 175. Next time I'll try 172ish as it was on the edge of too dry. Very delicious.
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