PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Looking for thoughts from the Brethren...
I'm doing some Baby Backs and 2 small Spatchcock Chickens on the Assassin today. I usually concentrate on the breast temp when cooking whole birds and pull them at about 155 and let them rest and rise a lil. Breast meat is always moist and to my liking, dark meat good as well.
I wanted to take these birds further, to get that super tender / pullable dark meat, although I do not want to pull them. Haven't done whole birds that way in a really long time, as I usually just use boneless/skinless thighs when doing pulled chicken.
I dry brined the birds overnight with Kosher Salt and my rub.
So my question is, how far can I take the breasts before they are gonna be dry? What temps should I be looking for in the white and dark meat, to get that ultra tender, fall apart whole bird?
Any and all advise appreciated and welcomed!
I'm doing some Baby Backs and 2 small Spatchcock Chickens on the Assassin today. I usually concentrate on the breast temp when cooking whole birds and pull them at about 155 and let them rest and rise a lil. Breast meat is always moist and to my liking, dark meat good as well.
I wanted to take these birds further, to get that super tender / pullable dark meat, although I do not want to pull them. Haven't done whole birds that way in a really long time, as I usually just use boneless/skinless thighs when doing pulled chicken.
I dry brined the birds overnight with Kosher Salt and my rub.
So my question is, how far can I take the breasts before they are gonna be dry? What temps should I be looking for in the white and dark meat, to get that ultra tender, fall apart whole bird?
Any and all advise appreciated and welcomed!