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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.
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....
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!
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!