chicken temp?

ricgMember

Hi, here I am a newbie looking for last minute info. I am currently smoking two 3.5+ lb chickens at 250*. I put the probe into the breast (using SM025). My question is when should I take it out? The following website says 167* ( http://wyntk.us/smoking-times-and-temperatures ) but I am reading a lot of things saying 180*. I like my chicken moist but not raw. Will the thigh be done if the breast reads 167? Lookin for some insight. Thanks in advance. I guess I have about 3 more hours to find out what to do.

7/13/113:10 PM

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cal 2Member

Breast meat is done at 165*, most folks like thighs at 175*, with this temp coming from the inner thigh meat.

You'll get about 5* of carryover heat cooking at 250*.

Any other question?

7/13/113:14 PM

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ricgMember

Not sure what you mean by carryover. Since I have the probe in the breast, if I cook until probe hits 170* will the thigh be up to 175*? Does it help to let it rest 1/2 hour in foil wrap or just let rest uncovered?

7/13/113:25 PM

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kapnMember

You need to poke a probe in each area to check doneness
USDA (or FDA or whoever) says 165, with a 3 minute rest, is safe for poultry.
Many of us cook the dark meat to 175 or so.

As long as a probe in the various portions of the chicken indicates over 165--good to go.

Good Eats.

TIM

7/13/113:37 PM

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Former Member

The answer is you want at least 165, but the final temp is up to you.

The hardest part is getting the white and dark done to your likeness.

I like my white me to not be dry/overcooked, that's why I brine

I like my dark meat tender, that's why I cook it longer.

Welcome to the hunt for the perfect temp.

7/14/118:07 AM

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padrefan98Member

+1 on the brining of breasts. I smoked 8 breast the other day using brining 101 simple and added several herbs. The breast were so flavorable and juicy. I was amazed. Even as reheated leftovers they have been outstanding.

7/14/118:28 AM

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