SmittyJonz
somebody shut me the fark up.
Like Chicken Breasts on Grill - do yall check temp or just cut into it or what?
Do Yall temp Chicken
- Thread starter SmittyJonz
- Start date
Temp. Absolutely.
bbqwilly
Babbling Farker
Yessir. I dont play with chicken or turkey
Butt Rubb'n BBQ
Take a breath!
10 4
SmittyJonz
somebody shut me the fark up.
165 for breasts ? what for thighs or Qtrs?
If it's grilled boneles skinless I'll poke or cut it. I've gotten good with timing whole chickens and parts, but still test as a double check.
175 for 1 sec. For dark meat. You can go lower but than it should be held there for the needed time.
Butt Rubb'n BBQ
Take a breath!
165 for everything. I pull at 160
EverettBBQ
Full Fledged Farker
I always use my thermapen:razz:
I do 160 for breast.
180 for thighs. :clap:
The dark meat is done at 160 BUT you need the higher temperature to break down the ligaments in the dark meat.
It will still be moist due to the fat in the thights:icon_smile_
Good luck!!
I do 160 for breast.
180 for thighs. :clap:
The dark meat is done at 160 BUT you need the higher temperature to break down the ligaments in the dark meat.
It will still be moist due to the fat in the thights:icon_smile_
Good luck!!
jeffjenkins1
Babbling Farker
I pull breast at 160... keeps them juicy. Then I rest them for a few.
Jeff
Jeff
Fwismoker
somebody shut me the fark up.
To keep things simple 165 in the breast but cook your birds hot! My chicken is always falling apart and juicy and the reason is high temps. If i cook a bird to 165 in the breast it's way hotter in the thigh.
Bigrolltide1877
Knows what a fatty is.
I usually go by looks or touch. and sometimes i check the temp.
Chix and turkey are the only things I temp, except maybe tri-tip 'cause I don't cook those often enough to go by feel on 'em. I go for 165 in the thigh and the breast falls in place.
ATLSean
Full Fledged Farker
Temp for my poultry, always. 165 and they come off, except for big turkeys. Those come off right as it goes past 160.
