Skip to main content

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* ( ) 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. Smiler
Original Post

Replies sorted oldest to newest

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.

Add Reply

Link copied to your clipboard.