Is my whole chicken done? First time smoking....

[annaceil]

I smoked two whole chickens.  They were looking fabulous-I had "brined" them for 2 hours before putting them in the smoker.  I used charcoal and then put some wood on top...smoked for 3 to 3 1/2 hours.  Most of the time the temp was showing 250 degrees.  Then when the temp got too high I vented it a little as the temp was up to 400 degrees and going up-good thing i used advice from this forum and watched it!

Like I said-first time!  When I got the smoker adjusted and constant temp-all went well.  I checked the internal temp in the breast -thickest part and it was only 140-145 degrees.  So, I left it another while.  Then, it was indicating 165 degrees.  So, I took it out and let it sit for a little while.  Upon slicing it the taste is wonderful and was great until I got into some of the more inside bones or "joints"....there was a pinkish juice.  So, I panicked and slipped it in the oven with something else I was baking  to make sure it was done.

I tested it with the thermometer in two areas to check for 165 degrees-help!  Was this done and just really juicy?

I appreciate any tips.

Anna 

 

[chemicalguy]

every time , I have done chicken this is my concern as well , now I overcook it so the chicken is falling off the bone and squirts juice when you pick it up and the dark meat is still pink , think its just smoke ring 175 is my temp goal. 225-250 for 3.5 hours .

 

[diggingdogfarm]

There's no need to over cook it to get it to cook more evenly.
I cut into the joints, and actually pop the femur ball out of the socket, which is the most stubborn part of the bird.
Here's a video of Jaques Pepin cutting into the joints of a bird.
I do mine a bit differently, but this will give you and idea of how it's done.

He starts cutting the bird at about 5:00....





~Martin

 

[annaceil]

Thanks!  I am still happy with how it turned out..next time i will cut into the bone joint....
 

 

[annaceil]

I think next time I will cook just a little longer-it is delicious.   I am having fun!  Thanks!
 

 

[austinl]

I've noticed there is some meat that runs along the rib cage under the wing on the body of the bird that usually takes a bit longer to cook even after the breast is up to temp.

 

[rtbbq2]

I always cook my chicken to 170° or 175°. I like it fall off the bone with dark crispy skin....Always a winner at my house...

 

[pat king]

Anna , it's still best to go to a higher IMT with chicken , safety first. We want no sick members .

Thanks for the comment DDF ; and Chemicalguy , sometimes the Dark meat gets little pinkish, but go to temp. ; same reason ,safety.

Have fun ,be safe , and...

 

[smokinhusker]

I always cook my chicken to 170° or 175°. I like it fall off the bone with dark crispy skin....Always a winner at my house...