I smoked a chicken for 3 1/2 hours at 275-300 degrees. My digital themo. was set a 170 degrees in the breast meat. The alarm sounded and I took the chicken off the smoker and let it rest for 5 to ten minutes before cutting into it. There was still blood in the thighs and parts of the breast. It look done in some place and other it look almost there. So How do I make sure the whole bird is done and smoke through. I have read to start with breast down then flip it, but I didn't do it that way. Any suggestions would be nice, because I have to smoke the turkey for thanksgiving.
post #1 of 11
11/19/09 at 12:42pm