Whole Chicken Temps

Bama Fire

I've read several posts which discuss thigh temps for whole chickens cooked on the egg. Why does everyone measure the thigh rather than the breast?[p]Learning to ZEN on the EGG[p]Bama Fire

Nature Boy

Bama Fire,
I measure in the breast. Pull at 165 for best results.
Thigh will probably be 175-180.[p]Good luck. You brining??[p]NB

Bama Fire

Nature Boy,
Yep -- I am gonna brine -- any helpful hints?[p]I checked with the butcher last night and he didn't have any briskets. *%$#@#. I'll check back later in the week. Boston Butts were also too pricy -- $1.67 per pound. I've bought them for $0.89 per pound. I did find some reasonable chicken wings. I'm headed to Sam's tonight in search of cheap meat -- they normally have wonderful prices. Hopefully, I'll be able to load up the freezer for next month or two.[p]Lent also has the potential of throwing a wrench into my egging this week -- no meat on Ash Wednesday or Fridays. Maybe I'll try some shrimp on the EGG. Yum![p]B~F

JimW

Bama Fire,
It's just a matter of preference. I guess the cooking schools teach the thigh method. Don't know, never been there. The chicken is done when the thigh reads 175-180F. The breast should read about 10 degrees cooler at the same time.
JimW

Nature Boy

Bama Fire,
Helpful hints?? BRANT'S BRINE!!! See eggfest 98 recipes for Brant's Beer Butt Chicken. Simple brine with honey, salt, bay leaves, cinnamon (the secret ingredient), a bit o vinegar I think. You will not regret. BRANT'S BRINE rules.[p]For the wings you got, my favorite is tanker tim's okinawan wings. Chef RD's are supposedly excellent also.[p]Good luck newlywed boy.
NB