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bone in

daveshannondaveshannon Posts: 4
edited January 2012 in EggHead Forum
 ,ve been cooking my butts sense midnight,and it,s now9.30 am.i want to add some bone in chicken long should i let them egg is at 250 degrees


  • IrishDevlIrishDevl Posts: 1,390
    I have never smoked chicken breast before, smoked small chickens and wings. If there is skin on them expect that part to come out pretty rubbery. Don't cook to time, but pull at 165 temp on breast and 185 or so on dark meat. Note, expect some red/blood looking spots in the chicken, but it will be cooked. Just a side effect of smoking chicken. Not to pleasing to the eye.
  • IrishDevlIrishDevl Posts: 1,390
    I would guessvaround 2 hrs or so to get to 165 temp. Just a guess though at 250 degree egg temp.
  • stikestike Posts: 15,597
    the color from smoke will only be an exterior ring, if any.  smoke doesn't color the inside of the meat.   that color at the joints is from fast-growing chickens whose bones are not properly matured.  it's just marrow leaching at the joints.  there's really no blood to be had in any amount in our meats (beef, pork, chicken, etc.)  
    ed egli avea del cul fatto trombetta -Dante
  • IrishDevlIrishDevl Posts: 1,390
    True, but whenever I smoke there is always that red internal that never seems to be there when cooked at 350+  No issue, just some people see it and think the chicken isn't cook - even though it really is.  
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