whole chickens and turkeys

Discussion in 'Poultry' started by smokingearl, Nov 6, 2015.

  1. smokingearl

    smokingearl Meat Mopper

    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
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....
     
  3. floridasteve

    floridasteve Smoking Fanatic

    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!
     
  4. bmaddox

    bmaddox Master of the Pit

    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. 
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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 .
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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

     

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