If you spatchcock the bird m, when the breast hits 150 the legs will be higher and they can take it because of the collagen and fat. They are better a little higher.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
My job is doneness. Two maybe three TempSpikes inserted. Each breast and maybe somewhat near the drumstick. Pulled at 160 and if I have one in the drumstick 180ish. The rest and carryover gets it to 165. I do double check with the Thermo Pen. It works for us.
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