chix

[kdog877]

I am having problems keeping my chicken moist.  I smoked a turkey and a chicken, the Turkey was incredible but the chicken was dry and I had to make chix salad out of it.  Please help

[mikecorn.1]

Did you or are you cooking by time. Yard birds need to be done by IT. Most here usually go by a stand alone thermometer like the Maverick et732 (newest model) to keep track of cabinet and food items temps.
You can pick one up at www.yardandpool.com or at www.amazon.com


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[Habanero Smoker]

As Mike pointed out, you should cook chicken by the internal temperature. Whole chicken and dark meat should be taken to 165°F. With whole chicken I measure at the thickest part of the thigh. Breast meat cooked seperately, I only take to 152 - 155°F, but most take that to 165°F also.

You may want to try brining the poultry. If your chicken it not enhanced, meaning that it has not been injected with a brine, you may want to brine it. To determine if you should brine, look for labeling. It the label states at least 5% injected, and that the ingredients list contain salt or phosphates, there is no need to brine. Lately I have been seeing more poultry injected with only water, these can be brined.