Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant-read thermometer reads 160℉ when inserted into the thickest part of the breast. The finished internal temperature will rise to 165℉ in the breast as the chicken rests. Let rest for 15 minutes before carving.
People also ask,Why does it take so long to smoke chicken?
Chicken takes about half the time to cook as meats like pork or beef because the meat structure begins to break down, and chicken doesn’t have the distributed fat of beef or pork to keep it moist. Thus, my use of butter is appropriate. For the best smoked poultry, though, you can’t beat smoked turkey. Done properly, it is a treat to be savored.
Then,What’s the internal temp of a smoked chicken?
Smoked chicken refers to a specific cooking technique where the chicken is cooked at a lower temperature, usually between 225 and 300 degrees F to a finished internal temperature of 165 degrees F.
Likewise, people ask,How to cook a smoked chicken in the oven?
Close the opening by squeezing the edges of the foil together tightly. Place the smoked chicken in the oven. Check the temperature of the chicken periodically using a clean meat thermometer. Remove the chicken when its internal temperature reaches 165 degrees Fahrenheit.
Why is my chicken still pink when I slice it?
Peak and check the juice that runs out of the meat. If the juice is clear upon slicing then the meat is cooked. If it is slightly pink then you have to wait a few minutes more. You will know if the meat is still raw because of the color.