Breasts and thighs

[murraygw]

this is what I smoked today coming along pretty good.

 

[richtee]

Hia Murr! Hey you got a pict of the smoke ya got going there? Maybe just the pict, but it looks a little heavy maybe? Dunno... close shots distort the smoke I have seen....

 

[murraygw]

Is there a certain that I need to pull poultry at and let it rest or is that just beef and pork?

 

[richtee]

Hmmm- first- Another thing before the temp question... I notice <I think> you have poultry over other meats on the smoker. This is a no-no, due to the raw poultry juices falling on the other meats. This relates to the temp question: As you MIGHT be pulling out let's say a beef roast around 140° for a rare-ish roast... if it has the poultry juice on it, that juice will still be considered "raw" as poultry MUST be taken to at least 165° measured internally deep ion the breast or thigh meat.

All meats should be rested before carving as far as I know.

How was the flavor? I'm still a bit concerned about the appearance of that smoke and color of the meats in that pict.

 

[murraygw]

Well its all poultry!

 

[murraygw]

And another thing read my gretting in roll call