qview my second beer butt chicken - redness questions

Discussion in 'Poultry' started by krislol, Jul 7, 2011.

  1. So this is my 2nd attempt at a beer butt. My first had a similar problem but it was absent a badass thermometer. My prior attempt I had poor smoker temp management and it took 3 hours in the smoker and about 30 min or so in the oven. This chick was around 2:30 in the smoker and I assumed it was good based on liquid color, internal temp at 173. I neglected to check the wing temp. From here the color of my breast was milky white and beautiful, however, near bone and dark meat, it was bleeding or too pink.

    Is this normal? Should I not jump the gun and wait a little longer?

    This was also my first inject, melted butter/garlic powder beneath the skin. All the juice in the pan is coke from when I removed the foreign body.



  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Did you check your therm in boiling water to make sure it's accurate?
  3. sunman76

    sunman76 Master of the Pit

  4. roller

    roller Smoking Guru SMF Premier Member

    Nope thats bad like Al said check your thermo....besides the outside color is not right....
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Yup thats raw. Sorry.
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Not Done, you need to calibrate your thermometer to make sure it is accurate...  You can do this by sticking the probe in boiling water and it should read 212º or in Ice Water and it should read 32º.

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