Is this a natural function of the thickness of the bird? One smokette, one temperature so I'm hoping it just cooks that way.
Original Post
Couldn't tell if that was a question or an observation.
If it's a question, it varies. There are a lot of variables, including mass of the bird, direction of heat, etc.
I try to point my dark meat towards the heat (so down in a smokette) and we monitor the white meat. We'll cook it to about 165 and with brining, the white comes out fine. Dark meat is always over 170.
But for people who love dark meat, some like to take it to 180.
All comes down to personal preference.
If it's a question, it varies. There are a lot of variables, including mass of the bird, direction of heat, etc.
I try to point my dark meat towards the heat (so down in a smokette) and we monitor the white meat. We'll cook it to about 165 and with brining, the white comes out fine. Dark meat is always over 170.
But for people who love dark meat, some like to take it to 180.
All comes down to personal preference.