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Old 11-24-2012, 06:24 PM   #14
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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160 for breast 180 for thigh. Don't tie up the legs, and don't fill the cavity so much that it impedes air flow through inside of bird. This way it cooks evenly from the inside and outside.

If you have a hot spot in your cooker place dark meat closer to it and white meat farther away from it. Some people ice the breast down before cooking so it will cook slower than the dark meat too.

You can clip the wing tips before cooking, or just foil them at a point when they have the color you want. Foiling bottom of legs is also done for same reason.

Temps will rise a bit during the required rest period, and you'll have a perfect bird every time.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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