Thermapen question

TorontoBBQer · December 2012

Hi all - need some advice on using a thermapen. I used it on my first spatchcock chicken the other day and had some challenges. Some parts of the breast meat measured 190-ish, while other parts were in the 150's. I found the same variation in the thigh meat. Should I just watch the lowest temp? Am I doing something wrong? I noticed varied readings on a steak I did earlier, but not to the differences I saw in the chicken. Thanks all! Josh

jlsm · December 2012

Is it possible that you measured next to bone? That will give you falsely high temps.

henapple · December 2012

I think it's 160 in the breast, 180 in the thigh....

nolaegghead · December 2012

Try to find the lowest temp. That's the internal temp.

newegg13 · December 2012

nolaegghead said:

Try to find the lowest temp. That's the internal temp.

Yep. You want all the meat to reach the target temp, not just some of it.

Buckdodger · December 2012

henapple said:

I think it's 160 in the breast, 180 in the thigh....

+1

TorontoBBQer · December 2012

OK thanks. I will consider the lowest temp as the accurate. I was just surprised though the range of temps within a single chicken breast...

- Josh

td66snrf · December 2012

nolaegghead said:

Try to find the lowest temp. That's the internal temp.

The thermapen only needs 1/8 inch insertion to measure. So you can bet that the temp deeper into the breast and thigh is going to be lower than at the surface. Like the others said always go with the lowest temp.

Tim

Skiddymarker · December 2012

Depends where you measure as well. The breast on a spatch can vary in thickness, so look for the thickest part. Quite possible that the center of the breast, just behind the wing joint is at 160, the tip near the thigh might be at 190, thigh at 180. Always use the lowest as the guide.

Thermapen question

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