As it should be.Well I'm thinking the smoked bird too. He looks awesome so far and smells so good the neighbors hinted at coming for dinner ( I did invite them). Regardless of which one is better Mom will always win.
I don't think 167˚ is all that high. At smoker temps it'll only coast maybe 5 degrees, and at 172˚ I wouldn't think it would be dry and tasteless.
Was it juicyA bird cooked to a high degree will usually be dry and tastless unless you inject it before the cooking starts. let us know how it turns out.
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