whole chickens and turkeys

smokingearl

Meat Mopper

Original poster

Jul 14, 2015

270

71

Nicholasville

• Nov 6, 2015

• #1

I've always wondered how am I suppose to get the breast to 165 and get the thigh at 175 at the same time. seems if I take the thigh to 175, the breast always is too and ends up dry. 

 

Last edited: Nov 6, 2015

daveomak

SMF Hall of Fame Pitmaster

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Nov 6, 2015

• #2

If you smoke them whole, that can be the problem.. You can spatchcock the birds, separate the thigh section / breast section and take independent temps..
When cooking meats that prefer different temps, if that is your goal, improvise... That's the best advice I can give you....

 

floridasteve

Smoking Fanatic

SMF Premier Member

Jun 16, 2014

818

91

Bradenton

• Nov 6, 2015

• #3

I always spatchcock my birds, but I don't separate the thighs and legs. I put a probe in both the breast and thigh, and miraculously when the breast hits 160 the thigh is ALWASY at 175!

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Nov 6, 2015

• #4

FloridaSteve said:

I always spatchcock my birds, but I don't separate the thighs and legs. I put a probe in both the breast and thigh, and miraculously when the breast hits 160 the thigh is ALWASY at 175!

Click to expand...

Yep. I don't really seem to have a problem getting them to different temps. The breast is typically larger so the thigh should cook a little faster. 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 7, 2015

• #5

Yes , Dave has it down , Spatch and Split . However , I enjoy BC Chicken and get good results (as far as IT goes ) .

I , too say , improvise , and enjoy .

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

22,172

7,150

• Nov 7, 2015

• #6

I started following this technique a few years ago... http://www.knowwhey.com/2010/11/thanksgiving-divide-and-conquer.html

Spatchcock works and Don't Truss whole birds. The splayed open legs lets more heat to the thighs...JJ

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Nov 8, 2015

• #7

Earl...... I do that with turkey....... all the odds and ends pieces you see are strictly for the cook.....

jan2013Turkey Sectioned.jpg

• daveomak
• Oct 17, 2015