I’m going to say something controversial. 165°F is a little… boring. It’s safe, sure. But for dark meat? It’s practically a crime.
White meat (breast) gets dry and stringy past 165. Like eating a shoe. Dark meat (thighs, legs) needs 175°F to 185°F to break down collagen and get that buttery, fall-apart texture.
So what do you do? Compromise. Smoke the whole bird, and pull the breast at 160°F. Then let it rest. Carryover cooking will push it to 165°F while the dark meat catches up.
Your Thermometer is a Liar (Sometimes)
Don’t trust the first reading. Probe in the thickest part of the breast—avoid the bone. Bones lie. They’re hot little liars.
Also, check the thigh. Insert the probe near the joint, but not touching bone. Blood pooling? That’s usually from slow cooking, not undercooking. Don’t freak out.
And hey—if you’re not using an instant-read thermometer, stop reading this. Go buy one. Right now. I’ll wait. …Okay, you’re back. Good.
