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re: Smoked Chicken in Gumbo
Posted on 12/17/20 at 12:07 pm to RaginCajun87
Posted on 12/17/20 at 12:07 pm to RaginCajun87
Yeah, maybe smoke just leg quarters or just thighs next time. Did you take an internal temp of the chicken when it was done smoking? Any idea of what temp the breast was cooked to?
The simplest explanation is that it was overcooked on the smoker. Before it ever went in the gumbo. Personally I'd pull the chicken from the smoker when the breast internal temp reaches 155-160F. Loosely cover in foil and let it rest while the carryover cook carries it to 165F.
The simplest explanation is that it was overcooked on the smoker. Before it ever went in the gumbo. Personally I'd pull the chicken from the smoker when the breast internal temp reaches 155-160F. Loosely cover in foil and let it rest while the carryover cook carries it to 165F.
This post was edited on 12/17/20 at 12:12 pm
1
Posted on 12/17/20 at 12:11 pm to xXLSUXx
I cooked the breast to 165 like I usually do.
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