Under cooked

Discussion in 'Poultry' started by mmaddoggy, Apr 21, 2014.

  1. Mmaddoggy here.

    I usually don't have any problems with smoking chickens. Yesterday I smirked two baking hens about 6 lbs each in my MES 40 at 275 degrees to an internal temp of 175 degrees at the thigh for 3 hours. They were both in a brine over night, used mustard as a base and used Jeff's dry rub ( I use this rub on everything it's great ). These hens came out very tasty and extremely juicy and great in color. So why was there blood at the breast bone? :wife:
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Was it blood or was it a red tint on the breast meat next to the bone? I've had that red tint on turkeys that I have brined and I know the bird was cooked because I let time get a way from me and the bird was 185° in the breast. The tint is similar to the smoke ring in beef and pork but in poultry for some reason, it forms next to the bone.
     
  3. :grilling_smilie:Hey Dutch

    Thanks for the quick reply. It was bright red and ran a little when I cut the meat away from the breast bone. That was the only place that appeared to be under cooked, the rest of the birds were great.
     
  4. I have had that happen to me on occasion, It happens, Great explanation from Dutch.

    Gary S
     

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