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#CHICKEN DONE TEMP SKIN#

We used this simple mop sauce recipe from.

Melted butter for basting, about 1-2 sticks.

Wood chunks or chips, 2-4 ounces by weight (experts recommend using a bit less wood for chicken than you normally would with pork or beef).

Your favorite dry rub, or keep it simple with salt and pepper.

No need to make a special trip to the grocery store to round up odd ingredients. The components for the project are simple and few. You won’t have worry about losing all your ambient heat and smoke. Hooray for temperature! There’s no other way to achieve perfect, reliable results time after time.Īlso, with the Thermapen’s super-fast ® readings, you’ll only need to keep the cooker’s lid open for mere seconds to get an accurate reading. If you find a lower temperature just let the chicken cook a few minutes longer. The meat’s thermal center may be slightly off from the ThermaQ probe’s initial placement. Why use a Thermapen in addition to the ThermaQ? When the alarm for the chicken’s high alarm sounds, it’s important to quickly spot-check the chicken’s internal temperature to verify that the reading is really the lowest temperature in the bird.

#CHICKEN DONE TEMP SKIN#

Pulling the chicken from the smoker at the right temperature (allowing for carryover cooking to reach the final doneness temperature) will yield juicy results. Without temperature tracking, overcooking poultry beyond its pull and doneness temperatures is quite likely, and that’s when meat becomes dry.Ī: Brushing the chicken with melted butter and a mop sauce during the cook keeps the skin moist, and assists in keeping its texture at bite-through consistency. The key cooking and doneness temperatures for this BBQ chicken project are the secret to its success.

Q: Won’t the breast meat become dry with a long cook time?Ī: The factor that determines the final texture of the meat is its internal temperature. The gelatin absorbs moisture, helping the meat retain moisture. Low-temperature cooking allows for slower heat transfer, giving collagen in the meat’s connective tissues the time needed to dissolve into silky gelatin (see our post on Smoked Pulled Pork for more information on the topic of breaking down connective tissues). Texture: It’s All About Time and Temperature The complex flavors that smoke imparts to meat only happen with BBQ’s low cooking temperature. Higher cooking temperatures can cause the wood to combust, or produce smoke that can cause bitter or off-flavors to develop.Ģ.