Chicken temp stall

[Bgarren]

Ok very new to this all. But tonight while smoking some smaller boneless chicken breast the temperature was steadily climbing. I saw it get to close to 160 and then it stopped and even lost a few degrees. I didn’t want dry chicken so I took it off after another several minutes of no rise. Anyone have any thoughts on this? I’ve cooked the same chicken a couple of other times but haven’t had this issue. The only difference being that I did not get to brine these as long. And I don’t see how that could be the reason.

 

[dagodago1]

What was your smoker temp?

 

[Bgarren]

225

 

[dagodago1]

225

I think the std is about 350? I usually cook mine @ 250 then sometimes vrank it up to 300 for last 10-15* internal temp and its really juicy. I cook ckicken at least once a week. I also brush it with advacado oil.

 

[Bgarren]

Thanks I will start doing that. I had read a recipe and it suggested the 225 for a smokier flavor. I will for sure move the temp up from now on.

 

[J Walker]

As I grill I have found that lower temperatures from the meat thermometer work better than some of the published values. For chicken or beef a little ove 150 degrees gives good results. That is different than the question but it was a good discovery for me.

 

[dagodago1]

As I grill I have found that lower temperatures from the meat thermometer work better than some of the published values. For chicken or beef a little ove 150 degrees gives good results. That is different than the question but it was a good discovery for me.

Nothing worse than undercooked rubbery chicken. AAARRRRGGGGHH