Did a large whole chicken tonight using a porcelain "beer can." Did a rub, basted, etc. Set up the egg with a plate setter, drip pan and temp (per my dual probe Maverick) at around 375-380 at grate and probably 325-350 on the dome thermometer.
I put the food probe vertically in the thickest part of the breast. Cook to 155 and pull to rest. Carve at around 165. The breasts are perfect, but the legs and thighs are undercooked. Probably by 20+ degrees. Very pink, despite one leg having meet pull away from the bone.
With the breast being the meatiest part, I'm not sure what to do other than go by the thighs...and risk overcooking the rest of it.
So...what am I doing wrong?