If that was the case then, the birds should be done even before you put them into the smoker, since they have been at a lower temperature a fairly long long time .Mo Smoke wrote: ↑June 13th, 2018, 1:18 amExactly what I’m saying Big T...Dirty..I get it but let me ask u this, do u cook chicken breast to 165? I respect the safety numbers and do my best to hit them but if u cook a chicken breast to 165 its so dry no one wants to eat it. I pull breast around 155. I have read that meat continues to cook after u pull it but I have never seen temps continue to climb. I also read that recommended done temps are based on time in a way so that a lower temp for an extended period of time is equal to a higher temp at a shorter time.
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I intend to make Christmas for my friends and I hope I will succeed in doing so.Dirtytires wrote: ↑June 12th, 2018, 11:29 pmI swing the other direction on this. Meat never hits my table (from the smoker, grill, over or skillet) that hasnt hit temp. Food safety, esp with poultry, is so important and if my thermapen doesnt say its done, its not done.
Had a thanksgiving day grilled turkey at a friends house a number of years ago. He was cooking and Assurance dépendance “thought” it was done. It was actually pretty good too. 11 of the 12 people at that table got sick. I wont eat at his house again or risk putting my friends and family at risk.
Might i suggest, for your chicken, that you turn up the temp a bit so it spends less time in the smoker? Poultry doesnt have enough fat tissue to get a “stall” so I’d bet your fire was just a bit TOO low.