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Unread 01-16-2013, 01:37 PM   #7
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Originally Posted by viggysmalls View Post
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?
I did a couple turkeys over the holidays following Alton Brown's recommendation.
  1. Half an hour at 500 (Breast was about 90)
  2. Tent the breast and reduce to 350 (Breast hit 140 an hour later.)
  3. remove and rest when the breast hits 161 (2:18 from meat on Weber.)
This was an 18 lb bird.

It seemed to produce good results. One bird was brined and the other was factory injected (Butterball.)
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