Ahhg! Pulled at 165* - checked from both breasts - but not done

[Chris Y]

I had the same problem this year - it was disappointing but I learned that I need to spend more time probing properly.

I had one on my gas grill as well that was probing 180+ in the breasts but still was not finished lower down. I thought I overcooked that one, but it turned out to be undercooked in some spots once we sliced it up. The areas that were done were not too dry, so it wasn't a complete disaster for me...

 

[Dave Penn]

If that second pic was of your actual probe placement, I think we found the problem. The probe sensor looks like it was too high up in the bird.

Yeah, looks like it needs to be more forward on the bird and inserted more vertically and deeper. The part that takes the longest to cook is the deepest part way up front.