View Single Post
Unread 02-01-2013, 09:27 AM   #11
cpw
is One Chatty Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post
I'll have to listen to that podcast because my first instinct is that something is foul here (not fowl ). Now, white meat is so radically different from dark meat and many folks will toy with 155 on white meat,.... but Harry is talking about competition thighs correct?

I would be afraid about the appearance/texture of the meat close to the bone and would think the risk of getting scored down would not be worth it....
Here's a link where he clarifies his temps and holding times: http://thebbqcentralshow.com/harry-soos-chicken-method/
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub
cpw is offline   Reply With Quote