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Steve, Your butcher did not "spatchcock" your bird. He took off the wings and the dark qtrs. That would possibly account for some places being under done. The cavity was not open to the heat. I spatchcocking, the backbone is removed and the bird is laid flat down on the exposed cavity.
Other than that your chicken looks really good with great color.
Keep on smoking, Joe.
Yeah , Joe has it right . If you have a Butcher do another one , tell him to cut the Back bone out and break the Breast Bone so it lays absolutely flat.
I've even went so far as to place a foil wrapped Brick on the Bird as it cooks. Looks cool when finished .
Looks good..you can also buy yourself some good kitchen shears and cut out the backbone yourself. Usually it takes about 2 hours at 325 degrees to bring that breast up to about 160. Best way I've cooked a chicken....
Also..if you are going to leave that probe in, make sure you have it in the deepest part of the breast, not touching bone. I usually just check my temp every hour with a instant read thermometer.....keep smokin....