confused on temp

Discussion in 'Poultry' started by roytyson, Aug 11, 2009.

  1. roytyson

    roytyson Newbie

    Ok, some of you are saying to smoke my chicken at 225* and some say as high as 300*. Some say slow and low doesnt matter with chicken. I am getting ready to do my first chicken cook and am totally confused.

    HELP
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I do mine around 250, since the skin seems to crisp up a little better than temps lower than that.
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Cooking your chicken at around 300* will give it a crispier skin not rubbery. You always cook chicken until the internal temperature is at least 165*. Always check you r temp in the thickest parts of the chicken like the leg or breast.
     
  4. bmudd14474

    bmudd14474 Guest

    I would cook between 250-300. You mentioned low and slow. Chicken can be cooked at a higher temp and still turn out great. A large brisket needs to be cooked low and slow to allow the connective tissue to break down.
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said. I personally cook chicken w/skin at 375° for 1 1/2 hrs., then drop it to 300° til it hits internal temp that I like.
     
  6. herkysprings

    herkysprings Smoking Fanatic

    I do mine skinless at 225-230 and I get juicy meat. I usually always carve / shred mine to serve it.

    Higher temps you can do skin on and server whole / 1/4'd with nice crisp skin.
     
  7. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I like mine done low and slow, TO START. First time I did it low and slow with skin on, the meat came out fantastic, but the skin was rubbery. I then found out that if you do it low and slow with skin on, thats fine, but you are going to want to jack the temps up, say around 325 or so at the end for about 20 minutes to give that skin a crispy texture. Unless you want skin off from the get go, then low and slow is fine all the way as long as you get your internal temps to a safe area.
     
  8. bigsteve

    bigsteve Master of the Pit

    Chicken doesn't need low and slow to break down collagan. The only advantage to low and slow Chicken is that it stays in the smoke longer. If crispy skin is important to you, then either cook higher (325*) or finish out higher to crisp up the skin. If you don't eat the skin, then try it once low and slow, and another time higher, see how you like it.
     

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