My Sister-in-law is flying in from California today and I'm making pulled chicken sandwiches for dinner. Her plane lands in Boston close to 5pm, so I want to pre-make the chicken. It has been in a wet brine for about 16 hours. I plan to spatchcock it and hot smoke it at 325°. Since the airport is 45-60 minutes away I was thinking of having it done by 3pm, pulling it apart, putting it in an aluminum tray with a cover, and then leaving it in an empty cooler with a towel until we get back. Would it be better to leave the chicken together and pull it right before dinner? Do you think it will dry out the meat either way? If the meat stays above 140° in the cooler it should be safe, right? My estimated time for it being in the cooler is about 2 hours and 30 minutes depending on airport traffic.
Thanks for any help in advance!
Thanks for any help in advance!
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