Pink Meat

What temps and times are you cooking at, what brand of pellets?

Many people can't seem get SR you seem to have, so you'll be having people ask.

You'll also have people (usually moms and women) who question "pink meat".

That's BBQ.

Falling off the bone anything (ribs or chicken) means it was overcooked. Not but, just overcooked/overtender.

Key is internal temp. If everything is above specific temps, then you're fine.

I'm not gonna quote FSIS for the gov't minimums on temp. But chicken to 165 is done.

Ribs? I never temp. If they fall apart, they're done.

Pink is Smoke Ring. Smoke is is "cured" meat (think cured color like a ham or hotdog) and comes from nitrates/nitrites in the smoke.

Bill,
Here is a link on The Color of Meat and Poultry

Also see Is Pink Turkey Meat Safe?

The last section addresses meat and poltry

More information than most people need, but it may help


As Smokin said the key is internal temp.

I think I probed the chicken and it was over 180, at least the thigh, which I know is way over dun. Pellets were what came with the smoker, hickory CS I think. Also it all tasted great, just not as smokey as I'm used to, which is probally best.