Cooked up a fantastic beer can chicken tonight on my recent creation, The wine Barrel Smoker.
The chicken was super moist even though i cooked it all the way up to 176*F
Quick question though, the legs / wings were a little too pink for my liking. Should I have cooked it longer ?
Most recipe's I googled told me to take it off at 165F.
Any Ideas ??
https://www.dropbox.com/s/hureufftt7o51xm/12322970_10208536232953463_5124354645077060901_o.jpg?dl=0
https://www.dropbox.com/s/6ue2xvlfrlkc96f/12334325_10153167550140766_806504801_o.jpg?dl=0
The chicken was super moist even though i cooked it all the way up to 176*F
Quick question though, the legs / wings were a little too pink for my liking. Should I have cooked it longer ?
Most recipe's I googled told me to take it off at 165F.
Any Ideas ??
https://www.dropbox.com/s/hureufftt7o51xm/12322970_10208536232953463_5124354645077060901_o.jpg?dl=0
https://www.dropbox.com/s/6ue2xvlfrlkc96f/12334325_10153167550140766_806504801_o.jpg?dl=0