Originally Posted by cpw
So if I'm reading that correctly, they're taking their thighs to an IT of 195 in that experiment?
Yes, but I don't think they're leaving them on the heat source till they reach 195 every time. Sounds like some, especially the ones at higher temps, are pulled early and reach 195 while resting.
Based on this article, to achieve optimal tenderness we should:
1. get the chicken to 140 internal temp ASAP
2. then lengthen out your cook as you go from 140 to final temp
Is that correct?