View Full Version : Do you temp your Chicken before you pull it?

09-27-2015, 09:42 PM
I always just kind of pulled off my chicken when I thought it hit temp. But now I'm temping everything before it comes off the smoker/grill. Do most of you temp each piece before you pull them off?

09-27-2015, 09:49 PM
Poultry I temp every piece every time.

Most everything else not every piece.

Butts and briskest I never temp. I use the thermapen probe to test tenderness but never look at temps as done.

09-27-2015, 09:54 PM
I usually poke it near the bone with a tooth pick if I start doubting myself. If it runs clear, it's good. For leg quarters or just legs, I watch the skin pull away from the foot end. I hardly ever do breast. I poke them with my finger till they get that "med well" feeling.

09-27-2015, 09:54 PM
I temp also. Better to be safe than sorry.

09-27-2015, 09:54 PM
Always for chicken.

09-27-2015, 10:08 PM

09-27-2015, 10:12 PM
I'm in the always camp also. Twice now that the wife is pregnant.

09-27-2015, 10:21 PM
Never had a thermometer growing up......

09-27-2015, 10:30 PM
poultry needs to be temped. after a bad cook where one side temped out okay and was fine, but upon serving discovered the other side was very underdone, I temp both sides and won't pull until it's all done.

09-27-2015, 10:32 PM
I don't I like my chicken cooked when the drum stick bone rolls in the joint when twisted it's done. I cook the shont out them birds,

09-27-2015, 10:34 PM
I temped 15 drumsticks tonight and found 2 that looked done but where at 154. The others were at 170-175. The 2 are 154 were the smallest too.

09-27-2015, 10:41 PM
After almost dying from salmonella poisoning from bad chicken, I always check and highly recommended others do as well.

09-27-2015, 11:03 PM
I check 25% of the pieces, I normally cook thighs and legs an go to 180 degrees and nothing ever is dry.

09-27-2015, 11:05 PM
I always temp any meat that has to be at or above a specific temp for food safety, so chicken, pork chops, pork roasts, etc.

09-27-2015, 11:09 PM
100 % of the time for chicken for safety reasons if I am grilling. If I sous vide, I will cook at a lower temp maybe to 150IT for a longer time to Pasteurize it and kill all the bugs. Pork, fish, beef I cook to my desired doneness usually using a thermometer.

09-27-2015, 11:38 PM
Since I got my Thermapen seven years ago I temp all chicken. I take every piece to 180 plus.

Trailer Trash
09-27-2015, 11:45 PM
Every piece, every time! As mentioned above, I can have 40 pieces come in at 175 and 10 at 155. It would tear me up if I got somebody sick on my watch.