I cooked a chicken on the PBC tonight. Re used a little less than half a basket of KB from previous cook and filled the rest of the basket with new KB. Temp started at over 400 and then seemed to settle at 320 -310. I had one rebar out. Total cook time was about 1.5 hrs.
I had a question about chicken cooking temperatures. I cooked this bird until it was 160 -170 in thigh and breast. When i began cutting the chicken i noticed that some of the juice was pink and i even saw a couple of RED drops. While cutting the chicken it all seemed cooked to me.
I went ahead and ate it so we will see if ill be around to cook another one later!!!!
I took a pic of the pink juice. Is that showing that the chicken was under cooked or is this just something that happens even when you cook the chicken to the recommended temp?
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