Cooking chicken breast can be tricky, especially when you are using a smoker. Knowing the right temperature to smoke your chicken breast is essential to ensure that it is cooked properly and that it is both juicy and flavorful. The temperature you choose to smoke your chicken breast will also depend on how long you choose to smoke it. The longer you smoke the chicken, the more flavorful it will be and the lower temperature you can use. In order to get the perfect smoked chicken breast, it is important to understand the basics of what temperature to smoke it at and how long to smoke it. This blog post will explore the different temperatures you can use to smoke chicken breast, as well as provide tips on how to get the perfect results when smoking your chicken.
Determining a Safe Smoked Chicken Temp
Heat has a cumulative affect on bacteria, meaning more time at a lower temperature will still give you chicken thats safe to eat. In fact, if chicken reaches 136°F and is held there for 63.3 minutes, it will be safe, although I doubt that it would be appetizing.
Moving on to a more sane example, smoked chicken held for only 44 seconds at 155 degrees Fahrenheit 2 seconds is safe. I doubt I could remove it from the smoker and eat it that quickly!
Here are a few ideal cooking temperatures for chicken with 1% fat content, along with the amount of time needed to reach each temperature before the chicken becomes unsafe. Chicken with higher levels of fat require longer resting times.
It is necessary to allow for the times listed for each of the temperatures. And if you’re unsure or don’t want to take any chances, cook your chicken until it reaches a safe internal temperature of 165°F.
When Are Smoked Chicken Thighs and Drumsticks Done?
Chicken is chicken as far as the USDA and FSIS are concerned. The recommended internal temperature for cooked smoked chicken whole, thighs, drumsticks, and leg quarters is 165°F.
But when my smoked chicken drumsticks and thighs are cooked to a higher temperature, I prefer them. I let them cook in the smoker until they reach a minimum temperature of 175°F and, on occasion, as high as 190°F or so. It has a more fall-off-the-bone type of tenderness.
What Is The Ideal Smoked Chicken Done Temperature?
Higher temperatures have a greater impact on the quality of chicken breast meat than other chicken parts. The meat is completely opaque, slightly pink in color, extremely tender, and juicy when cooked to a temperature of 145° (and maintained there for about eight and a half minutes). For my tastes, its not quite done enough.
The meat is completely white and slightly firmer at 150°. And its still nice and juicy. The meat fibers continue to contract as the chicken breast reaches 155 degrees, squeezing out more moisture. The smoked chicken breast is on the verge of drying out and turning stringy at 160 degrees.
For me, the ideal temperature for smoked chicken breast is between 155 and 157 degrees Fahrenheit. It looks like chicken that has been “properly” cooked because it is juicy and tender.
But regardless of the target temperature, if it is lower than 165°F, it must be maintained there for the necessary period of time.
FAQ
Is it better to smoke a chicken at 225 or 250?
The best smoker temperatures for chicken are around 225 degrees. Preheat your smoker for even cooking. To get that skin to crisp up, we’ll start low and later turn the heat up.
Is chicken done at 165 or 180?
Various safe cooking temperatures for poultry are listed in current federal recommendations, including 180°F for whole chickens and 170°F for breasts. The key temperature for safety, according to the USDA, is 165°F.
How long does chicken take to smoke at 225?
Cook the whole chicken in your Traeger for 45 to 60 minutes at 225 degrees Fahrenheit. This gradual beginning will allow the smoke flavor to permeate the bird.
What temperature do you smoke chickens at?
It can take up to 4 hours to fully smoke a whole smoked chicken (or several) at 225°F. At that point, the internal temperature of the smoked chicken should be between 160°F and 165°F in the thickest part of the chicken breast, and between 170°F and 175°F in the thighs.
