Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 10-12-2017, 01:10 PM   #750
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by cooper barrett View Post
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


I didn't say burnt at 165. I said dry and chalky breast. And straight up at 165 it won't be dry, at 170 with carryover it would be. It's better at 160.

Sous vide at 140 is even better!
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