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Smoking the Bird

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
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Joined Oct 4, 2012
Should be tasty! Roadside chickens a good way to go!

Now show us some Q-view!
 

hogsmokers69s

Newbie
3
10
Joined May 31, 2015
I think I didn't let it stay at 165 long enough.

Breast was good but there was some pink in the joints yo.

Flavor is awesome but ended up putting in the oven for a bit, shoulda probed better before I pulled out.

 

rdwhahb

Meat Mopper
162
31
Joined Jul 16, 2013
Great looking bird!!

I bring my birds up to 170 - 175 always juicy and tender.
 

crankybuzzard

Smoking Guru
Staff member
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Joined Jan 4, 2014
Looks good from here!

Keep in mind, even a fully cooked bird can have some pink in the joints from proteins, etc...  The USDA says that as long as ALL of the chicken meat is at 165 or above, you're safe.
 

SmokinAl

SMF Hall of Fame Pitmaster
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Moderator
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That's a good looking chicken!

The skin color is perfect!

Al
 

crxman

Newbie
2
10
Joined Sep 9, 2015
heres a question. is it better to use the chicken stand rather than just placing them on the rack? great looking chicken btw!
 

one eyed jack

Master of the Pit
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Joined Oct 11, 2014
 
heres a question. is it better to use the chicken stand rather than just placing them on the rack? great looking chicken btw!
I used to "beer can" chicken,  don't anymore.  I no longer "low and slow" chicken either.  I use a Weber kettle, (Try and get the grill temp to 300* or higher, indirect heat source).  Separate the pieces, throw em on the grate, keep a sharp eye on internal temp and pull promptly.
 

akdutchguy

Meat Mopper
265
36
Joined Mar 30, 2013
I don't think I will do another whole bird without spatching it. I cooked the last one at 350 in the uds. Skin was crisp. Came out perfect. I love the color on yours. I'm liking cherry more and more for a lot of my cooks. Nice bird.
Jason
 
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