Internal cook times vs length of time

[Dex from NJ]

If the food (a whole chicken) reaches its internal temp or higher does it mean the food is ready even if it hasn't been cooking for the expected length of time (4 hours)?

I didn't want to go poke and prod the food quite yet. I never really worried about cooking temps before because I had no reason to as i knew when it was ready.

I figured in order to smoke food propely I should pay attention to cook times and food temps.

Thanks.

 

[Dwain Pannell]

Yes, temp and tenderness are the key. Time is ball park for planning purposes only.

 

[Tony R]

Yes, temp and tenderness are the key. Time is ball park for planning purposes only.

Ditto what Dwain said...
And don't forget plenty of adult beverages during he cooking process.

 

[Bill - Bigbill]

I never really paid attention to temps before I started lurking/then joining this forum. Going by time
ruined a few meals on me. Now I temp check just about everything. I have not been able to justify to
myself a THERMAPEN yet, but I'll work on that after my recent/pending purchases are accepted by SWMBO!

 

[Gary S]

Yes, temp and tenderness are the key. Time is ball park for planning purposes only.

You can't say it any better than that!

 

[Bill W San Diego]

Hey Bill, the Cry Once rule applies for the Thermapen. Because internal temp is so important, a Thermapen is the right tool for the job.