Tail.
The parson's nose. A small, fatty morsel; smoked, it is a cook's treat, or it goes in the stockpot.
Chicken tail cooks to the doneness you like, at or above the USDA minimum of 165 F. It is not a low-and-slow cut.
Where it comes from
Included because the diagram numbers it. There is no separate FSIS rule; it is poultry, 165 F.
USDA FSIS primal: whole bird. Six regions, matching master chicken-B (whose diagram labels all six correctly; chicken-A omits the thigh callout on the bird).
- Best methods:
- smoke (on the bird), simmer
- Slice:
- Not applicable.
- Rest:
- None.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Tail | smoke, simmer | 165 F (USDA) | Sold in bulk in some markets; otherwise part of the whole bird. |
Safe. Then done.
165 F (73.9 C)
Breasts, whole bird, legs, thighs, wings, ground poultry, giblets and stuffing. For a whole bird, check the innermost part of the thigh and wing and the thickest part of the breast. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
Cooks with the bird.
More on the chicken temperature page and the full chart.
Cook it
No Pit Log recipe for this region yet.
Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.