{"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 <\/p>\n\n\n\n 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 <\/p>\n\n\n\n <\/p>\n\n\n\n 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\nSafety When Smoking Chicken <\/h2>\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 Whole Smoked Chicken<\/h2>\n\n\n\n