About smoking and smokers [View all]
My sons-in-law both have smokers. I've had meat and fish smoked by my local son-in-law. My grand kids are learning to cook with their Dad outside and Mom inside, so I love that part of it. I am looking for reassurance that the meat, fish, poultry is throughly cooked. I looked online, but I'm not sure I'm satisfied with answers I found.
I got some chicken from what they smoked yesterday. It was really good. They said they brined it for 6 hours, then smoked it for 3. They didn't tell me what the internal temp got to, but they are all aware of the temp for safe comsumption. The meat is tender, but very firm. It doesn't have the same texture as roasted chicken. My daughter sent a piece of breast meat, and a leg and thigh. I noticed the joint on the leg was red. I know that slow cooked meats will turn pink and that's ok. Is it ok for it to be more than pink? Should I cook it awhile before I eat it? Even if it is safe to eat, I think I'll reheat it till the red is gone.
I love grilled food, but I'm not sure if I should dig in to the smoked entrees. Any opinions? Thanks!
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