![]() ![]() medium rare: medium: well done: 63C - allow at least 3 minutes for the meat to rest. Thermometer (Weber Wireless Digital) stopped at 148 degrees. Where to place the meat thermometer: Beef, veal, lamb, pork. I recently smoked some chicken breast halves following a recipe Iįound on. ![]() Here's what they said: Temperature of My Smoking Chicken Breasts Stops Rising All poultry should reach a safe minimum internal temperature of 165 ☏ (73. Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. But whatever the cause, if the chicken remains at 145° for 8.4 minutes, it's safe.Ī few readers commented about this. The minimum oven temperature to use when cooking chicken is 325 ☏ (162.8° C). It's possible that the cause is due to evaporation of the juices from the surface of the chicken. I assumed it was a problem with the temperature probe but a quick check with my handheld also showed 145 degrees. There have been a few times that the smoking chicken's internal temperature didn't want to go above 145°. Roast, until golden and an instant-read thermometer inserted in the thickest portion registers 165 F, 15 to 20 minutes for boneless thighs, and up to 30. What If The Internal Temperature Of The Smoking Chicken Quits Rising? Once you're sure that the entire chicken or chicken part has reached the target temperature, pull it out, cover it with foil, and let it rest for the required amount of time. Use an accurate handheld thermometer to verify that all areas of the chicken have reached the target temperature.Ĭheck the temperature in a few different locations, especially at the joint where the thigh bone connects to the back. Don't rely completely on your smoker's meat-temperature probe or your remote meat thermometer to determine when the time is right to quit cookin' the chicken. ![]()
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