Temperature of Smoked Chicken
by Josh
I recently smoked some chicken breast halves following a recipe I found on smoker cooking .com. Everything was going great until my meat thermometer (Weber Wireless Digital) stopped at 148 degrees. I thought this to be strange so I used another digital thermometer and found it read the same temperature. The chicken had been cooking for approximatly 2 hours at this time. So I took a peice out of the smoker and cut it open only to find that the chicken was cooked all the way though. I know that you are supposed to shoot for 165-170 range but if my thermometers are right, 148 was just fine. I mean, they were definetly cooked all the way through. I'm not sure if I have purchased two bad thermometers or if the target temperature of 170 is too high for my taste. I fell like if I would have waited to take the chicken out at 160, if would have been very dry. Any help on this would be much appreciated....thanks.
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