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Ok, so I am BRAND NEW here, and first I want to say hello and introduce myself. My name is Jason and I am obsessed with smoking/grilling and finally got the grill I have wanted for years. I'm from the metro detroit area of Michigan and have a family of 4. I really look forward to learning from the masters on this forum. Thanks in advance for all your help.
So, now to my first eggsperience. I had 3 whole 6lb chickens given to me for a grill test. I did some research and attempted 2 sittin chickens, and one spatchcock. The spatchcock was injected and rubbed, the sittin chickens were only rubbed. One sittin chicken was lemon pepper rub, lemon juice on the sittin chicken, and onions. The other was a standard poultry rub, with beer in the sittin chicken and onions.
I cooked indirect at 375 and immediatley inserted my meat thermometer probe (kmart) into what I thought was the thickest parts of the breast. I left the grill alone and it seemed to be within one hour, the internal temperature of the breast was already at 165+ I inserted it into another part of the other chickens breast and it read the same if not higher. I pulled all 3 off the grill and closed my dampers. When plating and cutting into the chicken, I discovered that the chicken was pink in the legs and thighs and even the breasts were still mushy and the juices were pink.
I then put all 3 back on the grill, opened my vents to get the temp back up and cooked for what seemed to be another 30minutes. The weird thing is that the second time I put the meat probe into the chicken, this time being more careful as to where I inserted it, it read much lower and took longer to get up to temp. I am wondering if the meat probe being exposed to the grill dome temp made it read incorrectly, or what. I am looking for advice, tips, and or help, because I have guests over very frequently and do not want to look like a fool like I did last night. What gives?
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