[cpw]

Originally Posted by Ron_L

The official recommendation is 165 for at least 15 seconds.

http://www.bbq-brethren.com/forum/sh...ad.php?t=81738

http://www.foodsafety.gov/keep/charts/mintemp.html

I've pulled them from the cooker at 155- 160 and then rested, but I think 145 is pushing it. Plus, I would think the texture would be off.

He even mentioned that. He said that the FDA basically generalized all of their data and rounded up the number to be safe. He listed off a bunch of studies that were done to prove that the 145 number was still safe.

Originally Posted by jrn

Did he say why exactly?

It was to produce a juicier, more tender chicken. I guess along the lines of a rare vs. a well done steak.