On 10/22/2012 9:38 PM, Ed Pawlowski wrote:
> On Mon, 22 Oct 2012 15:17:52 -0700, "Pico Rico"
> > wrote:
>
>>
>> "Ed > wrote in message
>> ...
>>> On Mon, 22 Oct 2012 14:06:02 -0700, "Pico Rico"
>>> > wrote:
>>>
>>>> what internal temp do you shoot for? 165 sounds way too high.
>>>>
>>>
>>> It's poultry, not steak. I'd not go less than 160. You can go to 170
>>> if done right. Use a high temperature and it won't dry out over a long
>>> time. You can easily smoke it at 300+ pit temperature.
>>
>> are you speaking of correct "doneness" or food safety concerns?
>>
>
> Both. Poultry needs to be in that range or it is tough. Too high, it
> is dry.
>
> When we roast chicken in the oven, 170 is the norm and it is very
> juicy. We also roast it at 425. Turkey we do at 400 in the oven, 300
> to 350 on the smoker.

Why should the temp be that much different between an oven and a smoker?
I've heard of a technique of starting it in an oven at very high heat
(500) for 20 minutes or so, then turn down the heat to 300-325 for the
rest of the cook. I've not tried this technique yet, so I don't know how
well it works.

BBQ
--
“We are going to be gifted with a health care plan that we are forced to
purchase, and fined if we don’t, signed by a president who smokes, with
funding administered by a treasury chief who didn't pay his taxes, by a
government which has already bankrupted Social Security and Medicare,
all to be overseen by a surgeon general who is obese, and financed by a
country that’s broke.

Author Unknown