HELP-Am I overcooking this chicken???

Former Member

I am smoking 8 chicken 1/4's on my "ECB"...I obviously started with too much coals and it got into the "too hot range". I since added a water container wich dropped it into the "Ideal" range. My concern is it got to 160 internal in 55 minutes(I'm at 62 minutes now). Should I take the chicken off, or can I leave it on? I will definitely take it off if it gets to the 185 internal mark, but if it doesn't, can I leave it on for another hour? (the family is not here ready for dinner yet!!)

Indy Al

11/17/034:05 PM

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Former Member

With poultry hot is not bad, buy a real thermometer to gauge pit temps by and make life easier.
White meat is ready at 160ï¿½ internal and dark meat can be taken off at 180ï¿½. The internal temp is much more important than time with poultry.
Jim

11/17/035:22 PM

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Former Member

Agree with Jim, got to internal temp, not time.

160 for white meat
175 for dark meat

The only affect of a longer cook will be more smoke flavor.

The benefit of a hotter cook is the skin should be crisper than a cooler cook.

Smokin'

11/17/036:04 PM

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Former Member

Thanks for the info guys, I did leave it on, checked it, and it is juicy as can be. After dinner I will post a new post, because I Brined half and marinated half and injected half, so I will give a report on all 3 halfs

11/17/036:11 PM

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tomMember

All I can say is if you can get an ECB, with a water pan, too hot for brined quarters in Indy this time o' year -you can probably sear steaks on that rascal.

I fought one through several winters over in Lexington,before I made the mods.

Rebel Yell was the saving grace.

11/17/036:30 PM

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Former Member

To be honest, the "too hot" was before the water pan, but I have never had better chicken. But after all, it's not like I live in Moose Pass, Alaska. It got up to almost 55 today.

I will start a new post with my test results now.

11/17/038:36 PM

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