Chicken is one meat I do not use an internal meat temperature probe with while cooking. I cook chicken by time and What is a Pit in terms of BBQ or Grilling Meat Refers to a hole or pit in the ground where... temperature since it is fairly easy to do and most chicken pieces are of uniform shape and size. If you just happen to get extra-large thighs or it is extra cold outside, maybe just add 15-30 minutes to the cook time. One thing you may want to do is double check with an instant read probe that the internal meat temperature is at least 165° F. With slow smoking, you don’t always stop cooking when your chicken reaches 165°, but just to be safe, check that it has reached 165° after you are finished your smoking.
Properly barbecued chicken should be tender and moist but may or may not be “juicy”. The juice, if present, should run clear. The meat should pull cleanly from the bone. The skin should be “bite through” and not rubbery – sort of like wet paper (but hopefully will not taste like wet paper). If you can get the skin on barbecued chicken to be crispy and bite through, then give me a call immediately.