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Chicken can stall?

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    Chicken can stall?

    Folks, I did not think that chicken temp can stall. As I'm typing this, the temp has been sitting at 155 for the last 1.5 hours. Using a barrel cooker and the air temp is about 260.

    Has anyone else experienced this?

    #2
    Have you verified this by moving the probe in & out, or using another thermometer? Chicken doesn't usually "stall" the same way hunks of beef & pork do, and this seems really odd. If this is the breast temp then I'd call it cooked.

    Comment


    • GolfGeezer
      GolfGeezer commented
      Editing a comment
      theleeb +1 on Huskee's observation. I've never seen a chicken or turkey stall. Agree that you need to move the probe or use an instant read thermo to confirm.

    #3
    All the little "nasties" in fowl are killed if held for 23 sec at 155°, so you should be plenty safe.

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      #4
      Good call, relocated probe...now 161. And it's in the breast....thanks for reminding me, lol! Was looking for 170.

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      • bbqLuv
        bbqLuv commented
        Editing a comment
        Was that with PBR Tall Boy can chicken,

      #5
      Of course chicken can stall. The reason it usually doesn’t is that we typically don’t cook chicken much over 165F internal (or at least we shouldn’t), which is usually the temp where things start to stall. Second, if the oven temp is above 300F (as is typical for roasting chickens to get crispy skin), most things won’t “stall” because the oven air temp overpowers the evaporative cooling and the moisture is leaving the surface too fast.

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        #6
        Never experienced this....

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