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Old 09-16-2009, 02:49 PM   #1
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Quick Question about Chicken Temperatures

Hi folks.

I just hit 172'F in my WSM for 2 capons seasoned and smoked. What temperature should I take these birds to? I think 172'F is a bit low with regards to other meats.

Pictures to follow when I take them off.
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Old 09-16-2009, 02:55 PM   #2
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I go 160F internal temp. YMMV.

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Old 09-16-2009, 03:00 PM   #3
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OK I'll go take them off. Thanks for the quick reply.
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Old 09-16-2009, 03:08 PM   #4
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Quote:
Originally Posted by BeeRich
OK I'll go take them off. Thanks for the quick reply.
Just let them rest. (10 min) I do a loose foil tent so they don't steam. Good luck. Let us know how they come out.

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Old 09-16-2009, 03:13 PM   #5
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Just foiled them. I'll give it 20 min or so. They smell incredible! :P

They got up to 172, and they seem pretty weak birds.
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Old 09-16-2009, 03:18 PM   #6
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Loose foil tent. Or ya get "rubber chicken"

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Old 09-16-2009, 03:20 PM   #7
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OK I go let them loose.
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Old 09-16-2009, 03:53 PM   #8
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OK, here's the deal:

- Of course, Zatarains Creole Rub (love this stuff), overnight sit in fridge

- <250F for 7 hours, for 2 capons, ~6 pounds each (wings taken off first one for ... eating

- Taken to 172F via thermoprobe

- Meat is fantastic, and this is the second time the skin was tough, so I need to see how I can fix that

- Would like to try chickens instead of capons in the future, so I can pack more into the unit (these 2 were on top level only)









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Old 09-16-2009, 05:24 PM   #9
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BeeRich, I always cook my chickens over 300F. Chicken takes smoke well so low and slow isn't really necessary. Try 325F to 350F next time, taking the breasts to 160F before pulling. The skin won't be nearly as tough when done at higher temps.

You can try spatchcocking them as well to even out the cooking surface.
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Old 09-16-2009, 05:33 PM   #10
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Oh but I have a full Napoleon BBQ for that. So no need for the smoker at all. I can smoke in my Napoleon. But good to know.

BTW this chicken tastes quite nice, so I was thinking of de-skinning the bird first.
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