Times/Temps for Poultry

[beardedgeego]

I've been reading through a bunch of old threads, and I haven't really come up with anything to really go by for poultry.  I've never smoked anything but pork, and with this new electric smoker, I'm ready to smoke like a millennial.....

Can ya'll help with cook temp, estimated time per pound, recommended IT?

Chicken Leg Quarters?

Bone in, skin on chicken breast?

Spatchcocked Turkey?

 

[ab canuck]

  Hello, I have done a bit of both, I found a chart that may be helpful for you. I smoke with thermometer in meat, so easy to keep an eye on internal temps. Now depending on what your using for temp in your smoker it will vary. I have seen alot of people here use the 4hr 140 rule for the smoking. But here is a quide for min internal temps. Hope that will help.

165 F / 73.9 °C

Safe Minimum Internal Temperature Chart

Product	Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing)	165 °F (73.9 °C)
Eggs	160 °F (71.1 °C)
Fish & Shellfish	145 °F (62.8 °C)
Leftovers	165 °F (73.9 °C)

1 more row

[h3]Safe Minimum Internal Temperature Chart[/h3]
https://www.fsis.usda.gov/wps/portal/fsis/...internal-temperature.../ct_index

 

[beardedgeego]

Awesome! Gracías!

 

[SmokinAl]

 
I've been reading through a bunch of old threads, and I haven't really come up with anything to really go by for poultry.  I've never smoked anything but pork, and with this new electric smoker, I'm ready to smoke like a millennial.....

Can ya'll help with cook temp, estimated time per pound, recommended IT?

Chicken Leg Quarters?

Bone in, skin on chicken breast?

Spatchcocked Turkey?

As said above the minimum safe temp for poultry is 165 degrees.

However for leg quarters, I like to take them to 175 or 180, they are much more tender & juicy at that temp.

For a breast, it's just the opposite. They should be taken off the smoker at 157, then rested on the counter for 1/2 hour.

The carryover cooking will bring them up to 165 & they will be tender & juicy at that temp.

For a spatchcocked turkey the same applies, 157 in the breast & 175 in the thigh.

At 225 you are probably looking at about 1/2 hour per pound, but always go by internal meat temp.

Al

 

[beardedgeego]

Thanks Al!

 

[dirtsailor2003]

Give the poultry section in this thread a peruse.

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

If you're doing a whole bird think about spatchcocking.
The bird will cook evenly and you'll end up with a better product.

Poultry does better cooking at higher temps.