So I got a really good deal on a vertical propane smoker this winter and decided to try it out finally. I butterflied, brined and injected a whole chicken and put it in the smoker. Temps held great at about 230 degrees the whole time. I took temp reading from the chicken in several areas. Finally when coolest thigh reached 175, I pulled it and foiled it for about 15 minutes. For the most part it tasted great and was super juicy. My wife hates white meat bucasue it is usually so dry, and this was the best white meat she ever had. But.... part of me just keeps thinking the chicken was undercooked. The texture of the meat just seemed different. Maybe because it was so juicy and I am just not used to that. Some of the juices were still pinkish as well. I just have this nagging feeling that something didn't seem right. Everything seemed to go perfect. Since this was my first smoked chicken, maybe I just wasn't sure what to expect. I am just looking for some opinions from others. Is smoked chicken normally like this? Should I have left in the smoker longer? Maybe taken the temps up to 190 or so? I don't think it would have made it too dry. Any information will be greatly appreciated. Thanks in advance.