G
Guest
Guest
Hi,
Great website. Reading the material on here convinced me to buy a WSM and has helped immensely. I've been using my WSM for a couple of months now(butts, ribs, chicken). I have a question...
This afternoon I cooked six 2lb. cornish game hens on the top rack. I've done these before on the WSM and they turned out great. Cooked for 3 1/2 hours at 250-265, w/ sand pan, breast side down, to an internal temp. of 179 degrees where the thigh meets the back. However, when I went to eat them, I found the meat around the thigh was not as done as I'd like. The juices ran clear, and the meat wasn't really raw. It just wasn't as done as I'd like. Would you recommend cooking to an internal temp of 182 or 183? For the record, the Maverick thermometer is right on. Thanks.
Todd
PS Once again, I appreciate all the useful information on this site.
Great website. Reading the material on here convinced me to buy a WSM and has helped immensely. I've been using my WSM for a couple of months now(butts, ribs, chicken). I have a question...
This afternoon I cooked six 2lb. cornish game hens on the top rack. I've done these before on the WSM and they turned out great. Cooked for 3 1/2 hours at 250-265, w/ sand pan, breast side down, to an internal temp. of 179 degrees where the thigh meets the back. However, when I went to eat them, I found the meat around the thigh was not as done as I'd like. The juices ran clear, and the meat wasn't really raw. It just wasn't as done as I'd like. Would you recommend cooking to an internal temp of 182 or 183? For the record, the Maverick thermometer is right on. Thanks.
Todd
PS Once again, I appreciate all the useful information on this site.