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Bboggs
11-13-2017, 08:54 PM
I have a WSM 18” that I’ve been smoking on for the past year. I’m having trouble with getting my chicken breast, when whole, up to temp.

I usually spatchcock it, because I’ve read that is better way to cook it evenly. The problem is my thighs get up to 180-200 and my breasts are still at 145/150 after an hour.

I usually end up cutting off the thighs so they don’t over cook.

Any help would be much appreciated.

smoke ninja
11-13-2017, 09:04 PM
I like dark over cooked anyway. Pull when the breast is at 160 and the rest will follow.

Happy Hapgood
11-13-2017, 09:19 PM
How and where are you taking your temp measurements?

It's usually the other way around. WOW. This may help:

http://blog.thermoworks.com/2016/10/turkey-tip-3-white-dark-meat-cooking/?utm_source=Nl-2017Nov11&utm_medium=email&utm_term=TimerSaleFeature&utm_content=inbox&utm_campaign=Nov2017-Turkey-Cooking-Methods-cs

Nuco59
11-14-2017, 05:17 AM
Getting the dark meat done and still having juicy breast meat is a pain.

If I do whole turkeys, my crew eats the breast slices and I have to find something to do with the dark...makes more sense to me to do 2 of the BIB and move on down the road.

The sucky bit of that is you don't get as good drippings in a catch pan for a good gravy.

jgame
11-14-2017, 06:26 AM
+1 on link from Toast

ironmanerik
11-14-2017, 06:55 AM
I m surprised, every bird I have spatchcocked is almost perfect. When the breast is 155* the thigh has always been 175-180.

4ever3
11-14-2017, 06:59 AM
What the ninja said!

Bboggs
11-15-2017, 03:26 PM
I use the thermo instant thermometer. I checked the thigh and Brest, making sure I wasn’t touching the bone or too close to it.

Thanks Ninja I will try to cook it All same until breast is done.

Thanks Toast for the link, very good read!

smoke ninja
11-15-2017, 06:07 PM
I use the thermo instant thermometer. I checked the thigh and Brest, making sure I wasn’t touching the bone or too close to it.

Thanks Ninja I will try to cook it All same until breast is done.

Thanks Toast for the link, very good read!

:thumb: