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First for me-chicken problem????!!

Paul B

is one Smokin' Farker
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Usual prep, mustard, rub, blah,blah.
UDS set up, been using for years, temp between 250 and 300°.
Chicken halves chugging along rather nicely. My experience has shown about 31/2 hours to done, 165-170°.
Two different t-stats, one stalls at 153°, the other at 167° , I trust the orange one.
I go in with the trusty orange thermogenesis, it reads 153 and 167:shock:!
Temps never moved off the above. After a nervous amount of time I removed.
Resting on kitchen counter to eat later.
What's up?? Any body experience a "stall" with Chicken?
Thanks,
Paul B
 

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Look pretty done. Have you checked with a quick read probe to confirm?

It shouldn't be bad even if it's a little below 160+. Should continue to cook a bit.
 
Chicken looks good.

The only chicken stall I had was on my Santa Maria, higher than desired winds and low fuel never got me across the line.

What happened when you cut into it?
 
Mostly good and moist, but a pocket or two of raw or pink meat!
Still baffled by the non rise in temp. All t stats are working properly.
Paul B
 
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