Chicken cook by time or temp


 
D

Darren C.

TVWBB Pro
I've cooked chicken a couple of times on my 18" smoker and never really know how long that I want to cook them. I've cooked wings for up to 3 hrs at 220'ish and was pretty happy with those results. I just put 2 whole chickens on at 250. I was thinking about cooking them by time instead of temp, like 3-5 hrs at 250.

So, what do you think? Pull them off at 165 or just let 'em ride for a few hours?

I'm not too worried about crispy skin. So, wasn't really interested in cooking in the 350 range.

Btw, Gary S (if you are reading this), I'm trying the Simon and Garfunkel rub on one of the birds. I'm trying it because you recommended so highly.
 
Well, I figure after a few hours, the temp will be well over 165. I'm figuring closer to 180-200. Last chicken I smoked, I think my temp was close to 200 and it was very juicy.

And, I do use my Thermapen as the final temp check. I think it's he most reliable and accurate thermometer I have.
 
Dave Russell said:
Like anything else, just cook the chicken till it's done. You don't want to dry it out.
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So, you feel like temp is the most important criteria then? Just based on my my couple of cooks, i was getting the impression that if you cook low and slow, the temp was less of a factor.

OTHO, when I grill, if I go over 165, I feel like I failed a little. It's just that I thought that smoking (which I'm new to) was a different animal.
 
Darren C. said:
So, you feel like temp is the most important criteria then? Just based on my my couple of cooks, i was getting the impression that if you cook low and slow, the temp was less of a factor.

OTHO, when I grill, if I go over 165, I feel like I failed a little. It's just that I thought that smoking (which I'm new to) was a different animal.
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The slower you cook, the wider the window for doneness, which is a good thing when smoking a lot of chicken. It gives you some more time and forgiveness. Nevertheless, take the breast much past 160 and it will be less than optimum.
 
Yes, but if you manage, minimize, and record variables, you'll find your own time/temp framework emerge to make cooks more predictable. Of course, like other things, use your nose. There's no reason to lift the dome to check the chicken until it starts to smell like chicken.
 
Darren C. said:
So, you feel like temp is the most important criteria then? Just based on my my couple of cooks, i was getting the impression that if you cook low and slow, the temp was less of a factor.

OTHO, when I grill, if I go over 165, I feel like I failed a little. It's just that I thought that smoking (which I'm new to) was a different animal.
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Well since you are new, there are a few things you must know. First grilling and BBQ are two different things. I know for the most part, people use the terms interchangebly, but the fact is they are different.

Grilling calls for high heat, food directly on the fire, such as burgers, dogs, steaks, etc. Temps for grilling can be any where from 400 to 700 degrees. BBQ is low and slow, this is where the food is not over the fire and the temp of the pit is any where between 225-275. This would be for foods such as ribs, briskets and butts, usullay big ole pieces of meat.

A third category is roasting. Roasting is kind of hybrid of both Grilling and BBQ. Like BBQ, your food does not sit directly on top of the fire but like Grilling the the heat in the is over 275. I like to roast at around 350. Roasting is what you do for poultry, turkey, chickens regardless if they are whole, split in half or pieces with the exception of perhaps thin chicken split breasts, you should grill those.

You roast chicken at 350 until you get an internal temp of 165 for the breasts and 175-180 for the leg and thigh. This is the temperature at which salmonella dies. Salmonella, is a bacteria that poultry is loaded with. Chances are if you heard someone has had food poisning, its usually because they had a little to much salmonella to go with their corn.

Having said this, the reason you do not grill chicken is because the skin would be all burnt, nasty and overcooked while the inside of the chicken would be bloody and under cooked. Likewise, you do not technically BBQ chicken(low and slow) because while the inside of the chicken would nice and done, you would be left with a rubbery skin. And everyone knows the first step in good chicken is a crispy golden skin.

If you cooked your chicken and it was nice and juicy at 180 degrees, then I am willing to bet you are a dark meat person and were eating some on that day. Which means, whomever was stuck with the breast that was cooked to a 180 degrees, was eating one hell of a dry piece of meat.
 
Thanks for the detailed reply. That was awesome. I'll have to reread on my computer (instead of my phone) where I can better comprehend it. The cook finished a few minutes before I read your post. This is actually food to eat tomorrow. But, I grabbed a wing and the skin was crispy the meat juicy. So, I'm satisfied.

It turns out that it cooked for 4 hrs at 250, to an internal temp of 170 at the breast. I checked it at 165 IT in the breast and the thigh and leg were less than 160. So, I left it another 5 degrees at th breast.
 
Cook white meat until it reaches 160 degrees, then foil it for 30 minutes before serving. Cook dark meat until it reaches 180 degrees, then foil it for 30 minutes before serving.

If you are doing a whole bird, try laying a ziplock bag full of ice on top of the breast for 30 minutes before starting your cook. That should cool it down eneough to have the whole thing finish at about the same time.

Brining for about 4 to 6 hours before cooking will also help make it tender and juicy. I always coat the skin with a light coat of EVO, then hit it with a rub.......such as Weber's Kickin Chickin. Either cook on a rotisserie, or make sure to cook it on the indirect side of a 2 temp grill setup. Rotate it frequently to prevent sticking and flare ups.

A finely grilled chicken will make you forget about baking, roasting, or frying, for ever.

As for sauces, baste the bird, or the pieces, only during the last 30 minutes of your cook, turning frequently to prevent burning. I prefer to only sauce during the foil resting time to prevent both the mess, and any potential burning.

Go light on the smoke, only a small amount early in the cook. Poultry loves to take smoke, and too much can really turn some people off. Use apple, cherry, peach, or pecan.......sparingly. Enjoy.
 
A Cleland said:
Go light on the smoke, only a small amount early in the cook. Poultry loves to take smoke, and too much can really turn some people off. Use apple, cherry, peach, or pecan.......sparingly. Enjoy.
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I used plum wood from a plum tree that I pruned earliery this spring. It's crazy mild. I typically don't oversmoke anything. But, I have used a little too much on poultry in the past and learned not to overdo poultry.
 
A Cleland said:
Cook white meat until it reaches 160 degrees, then foil it for 30 minutes before serving. Cook dark meat until it reaches 180 degrees, then foil it for 30 minutes before serving.

If you are doing a whole bird, try laying a ziplock bag full of ice on top of the breast for 30 minutes before starting your cook. That should cool it down eneough to have the whole thing finish at about the same time.

Brining for about 4 to 6 hours before cooking will also help make it tender and juicy. I always coat the skin with a light coat of EVO, then hit it with a rub.......such as Weber's Kickin Chickin. Either cook on a rotisserie, or make sure to cook it on the indirect side of a 2 temp grill setup. Rotate it frequently to prevent sticking and flare ups.

A finely grilled chicken will make you forget about baking, roasting, or frying, for ever.

As for sauces, baste the bird, or the pieces, only during the last 30 minutes of your cook, turning frequently to prevent burning. I prefer to only sauce during the foil resting time to prevent both the mess, and any potential burning.

Go light on the smoke, only a small amount early in the cook. Poultry loves to take smoke, and too much can really turn some people off. Use apple, cherry, peach, or pecan.......sparingly. Enjoy.
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How does the skin stay crisp if you hold it in foil so long? Why do you do that, anyhow?
 
Dave, the skin will be crisp, unless you baste it with sauce, when it comes off of the grill. I use the foil wrap to rest the bird and allow the temps to come up to at least 165 and 185 respectively, as suggested for safety. If one just wanted crispy skin then cook to those temps and don't baste.

I just posted what works for me. Perhaps you have a better way or method, but what I posted works perfectly fine for me and my family. I know that cooked that way will result in some great tasting chicken. While my way is by any means the only way, it is a safe way to have a great outcome.
 
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