what temp to remove chicken

[Andy Beers]

Hi everyone, I was woundering if anyone could tell me what temp I should take my chicken off the smoker. It is about 3.5 pounds and I am figuring about 2.5 to 3 hours at250 to 275 but would be better to know proper internal temp
Thanks in advance

 

[Glenn W]

If you have a good meat therm go with 160 breast and 170 thigh.

Lots of good info here: http://www.virtualweberbullet.com/cook.html

 

[Wolgast]

I would go with 165 breast and then rest it with no foil for 15-20 min. Good luck report back!

 

[Bob Sample]

The Kruger Safety Compilation v0.1. Just about everything you need to know about food safety can be found here.

 

[Andy Beers]

thanks for the info. I am going to shoot for 170 T/O and hope for the best.I need a GOOD thermometer any recmondations.

 

[Wolgast]

Well thermapen is King! But i also use the maverick 732 for a dual probe(smoker/meat).

170 is a tad high 160 works great as Glenn said but its a matter of texture(personal preference) And remember the temp rise a few F during the rest.