Quote:
Originally Posted by Pasta Giant Meatball
Burnt chicken! FMB is right. Gotta go 10 under as it will rise after you take it off.
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Chicken come up 10 degrees? I'll call PGM out on that!
Burnt? FMB, I wouldn't call it burnt at 165. I call that a bit of a reach but it does need a rest after smoking.
A large roast or a whole brisket maybe but a ****ing chicken? 5 degrees max if you are roasting it at 350 but not if you smoke at 200-225 degrees.
I do agree that I would pull at 160 if joints are loose and juices run clear, then rest in a cambro for a period of time
[45+ minutes) to carry over the cooking (retain heat) and to rest.
When do you pull a butt?
Proof source you ask