Proper cooking times are not just about safety. Generally speaking, Canadians overcook their chicken, which can result in it being dry. This chart guarantees consistently deliciously cooked chicken, from chicken breast to a whole roast chicken.
Internal temperature is measured using an instant-read food thermometer. The thickest parts of the meat, the chicken breasts and thighs, should receive special attention when inserting the thermometer in various locations. Most grocery stores carry food thermometers in a variety of sizes and price points.
How To Tell When Smoked Chicken is Done
The only surefire way to determine whether smoked chicken has reached a safe temperature is to use a meat thermometer to test it.
Other telltale signs of cooked chicken include opaque rather than translucent meat, a change in color from pink to white or brown (depending on the cut), and clear juices. But a thermometer will give you a clear result.
Because undercooked meat, especially poultry, can be dangerous to consume, it is crucial to check the temperature. The flesh may harbor bacteria such as salmonella and campylobacter. Thorough cooking is the only way to destroy these bacteria.
You also want to avoid overcooking the meat. As we’ve seen, when chicken breast spends too much time on the smoker, it doesn’t taste nearly as good. If cooked past 200 degrees, even the thighs and drumsticks can become dry and stringy.
Most importantly, the visual signs can’t always be trusted. Even when the meat is fully cooked, the color of the meat may occasionally remain pink. Other times, it might become opaque and white, but it hasn’t reached a safe temperature yet.
Purchase a dependable instant-read meat thermometer, and be sure to regularly calibrate it. You’ll be happy to have your smoker on hand even if you only use it occasionally.
Is it safe to cook chicken at 250 degrees?
Some people are concerned that slow cooking or using a slow oven at low temperatures for an extended period of time will result in unhealthy food. But that’s OK. It is safe to cook meat for four hours at 250 degrees without endangering your health or allowing bacteria to grow.
Why is my roast chicken tough?
Overcooking the meat is one of the main causes of rubbery chicken. Chicken is to be cooked quickly with relatively high heat. It can be challenging to cook boneless, skinless breasts evenly because they typically don’t have the same thickness. The best way to prevent overcooking is to cook the chicken evenly throughout.