{"id":5609,"date":"2022-04-06T21:06:09","date_gmt":"2022-04-06T13:06:09","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5609"},"modified":"2023-01-10T07:25:49","modified_gmt":"2023-01-09T23:25:49","slug":"smoked-chicken-done-temp","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/smoked-chicken-done-temp\/","title":{"rendered":"Smoked Chicken Done Temp – Safe Internal Temperatures"},"content":{"rendered":"\n

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Chicken presents several challenges when cooking. It has an awkward shape with a large cavity, which makes it difficult to cook evenly. Since the breast is lean, it can dry out easily. The fattier thighs and legs can handle more heat, but the wing tips can burn unless you shield them from the heat or foil the tips.<\/p>\n\n\n\n

The ideal internal temperature for smoked chicken is 165\u00b0 F in the breast, and 175\u00b0 F in the thigh and legs. Although the USDA recommends chicken be cooked to an internal temperature of 165\u00b0 F. The thighs and the legs contain more blood vessels and fat than other parts of the chicken, which is why they need longer to cook.<\/strong> However, the breasts can dry out easily because they are lean with very little fat. So don\u2019t overcook the breasts. Only take it to the recommended 165\u00b0 F.<\/p>\n\n\n\n

Safety When Smoking Chicken <\/h2>\n\n\n\n

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The only way to kill these bacteria is to cook the meat to 165\u00b0 F, which is safe for consumption. These bacteria will grow between the danger zone, which is between 40\u00b0 F and 140\u00b0 F.<\/strong> It\u2019s always risky to cook your chicken too low, that\u2019s these temperatures will cause the bacteria to multiply.But how do you know if your chicken is fully cooked and safe to eat? The best way to check is by using a food thermometer. To use a food thermometer, insert it into the thickest part of the chicken without touching the bone. The internal temperature should reach at least 165 degrees Fahrenheit to ensure that the chicken is fully cooked and safe to eat. <\/p>\n\n\n\n

Safe Internal Meat Temperatures According to the United States Department of Agriculture (USDA)<\/h2>\n\n\n\n
Meat<\/th>Internal Temperature (\u00b0F)<\/th>Internal Temperature (\u00b0C)<\/th><\/tr><\/thead>
Beef, veal, and lamb (steaks, roasts, and chops)<\/td>145<\/td>63<\/td><\/tr>
Ground beef, veal, lamb<\/td>160<\/td>71<\/td><\/tr>
Pork (chops, roasts)<\/td>145<\/td>63<\/td><\/tr>
Ground pork<\/td>160<\/td>71<\/td><\/tr>
Ham, fresh or smoked<\/td>145<\/td>63<\/td><\/tr>
Fully cooked ham<\/td>140<\/td>60<\/td><\/tr>
Bacon<\/td>145<\/td>63<\/td><\/tr>
Turkey, whole<\/td>165<\/td>74<\/td><\/tr>
Turkey, breasts<\/td>165<\/td>74<\/td><\/tr>
Turkey, ground<\/td>165<\/td>74<\/td><\/tr>
Poultry (chicken and other birds)<\/td>165<\/td>74<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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Whole Smoked Chicken<\/h2>\n\n\n\n

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On average, it takes 1.5 to 2 hours to smoke a whole chicken if cooking at 300\u00b0 F. If you are cooking in the 375\u00b0F range, the chicken should only take 1 hour to cook. However, a spatchcocked chicken will cook a little sooner because it will cook more evenly.<\/p>\n\n\n\n

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Done Temp For Chicken Pieces<\/h2>\n\n\n\n

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Probe the thighs and legs to 175\u00b0 F and the wings at 165\u00b0 F.<\/strong> Chicken pieces such as thighs, wings, and legs will only take about 45 minutes on each side if cooking in the 300\u2070F range. If you are cooking in the 350\u00b0F to 375\u00b0F range, the chicken should only take 30 minutes on each side and have a total cook time of 1 hour. <\/p>\n\n\n\n

The Best Temperature for Smoking Chicken<\/h2>\n\n\n\n

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For best results, smoke chicken in the 300\u00b0 F range. Always keep the temperature above 275\u00b0 F. Any lower than this, the chicken skin will be soft and rubbery. <\/strong>The maximum temperature to smoke chicken is 375\u00b0 F.<\/p>\n\n\n\n

Best Instant-Read Thermometers for Smoking <\/a>
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How To Check Chicken For Done Temperature<\/h2>\n\n\n\n

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The best way to check the internal temperature of chicken is with an <\/a>instant-read thermometer.<\/a> A good thermometer will give you a reading within two or three seconds and be highly accurate. This will also allow you to check multiple areas of the chicken, such as the thigh and the breast.<\/strong><\/p>\n\n\n\n

Make sure you use a quality thermometer, because many cheap instant-reads are inaccurate. If a thermometer is inaccurate, then what\u2019s the point? Chicken contains a lot of bacteria, so you want to trust that your thermometer is giving you the correct readings. The TP19<\/a>, and the Lavatools Javelin Pro are two high-quality thermometers that you can buy on Amazon. These thermometers are affordable and have an excellent track record for being accurate, and fast.<\/p>\n\n\n\n

ThermoWorks produce the best thermometers on the market, however expect to pay around about $100 for the Thermapen- the gold standard in food thermometers. Thermoworks also produce smaller thermometers in the $30 to $50 range, however these thermometers are limited in their functions.<\/p>\n\n\n\n

Dry Smoked Chicken? Here\u2019s Why<\/a><\/p>\n\n\n\n

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Spatchcock Chicken<\/h2>\n\n\n\n

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A great way to get your chicken to cook more evenly and quicker is by spatchcocking the chicken prior to cooking. This involves cutting out the backbone and flattening the bird like a butterfly. Not only does a spatchcocked bird look spectacular on the dinner table, it\u2019s a great way to cook the chicken more evenly.<\/p>\n\n\n\n

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https:\/\/www.youtube.com\/watch?v=Ppa1bxB89vg<\/a>