Originally Posted by JimF
I tweeted Harry telling him about this thred and asking him this question. Here is his response
"Yes, TIME and TEMP. Salmonella dies 100% at 118 degrees. All the 15 common pathogens die between 105-129 based on a timescale. I blame if on Dr. Vijay Juneja, the USDA scientist who published his findings used to establish the FDA tables! LOL :-)"
He said all that in the interview on BBQ Central. My question is how does he sold the chicken at 145? If it's in his WSM, the WSM temp is going to be higher than 145 (275 if his past posts are still accurate) so the temp will continue to climb. He mentioned in the interview that he would take the chicken off at 145, wrap and foil and let it sit for 10 minutes. That's not holding it at 145 since the IT will probably climb for a bit then slowly drop.
Also, is he doing this for thighs and breasts?
Finally, any idea how he handles the skin?
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