I am surprised at both the knowledge demonstrated and on the other side head in sand ignorance. Yes salmonella can be eliminated at lower than 160F, cooking at 145F does mean slimy or tough product (the opposite in fact). Yes I do BBQ products above 145f at time and I do enjoy crisp skins and burnt bits on my marinated chicken things. One just needs an open mind.
The French charcuttie chefs have been sell chicken products cooked sous vide at temperatures no more than 145f for decades. They do not want to lose moisture and money by drying products.
I cook chicken & turkey breasts at 144F and they are moist with a fantastic texture. I provide below an extract from Douglas Baldwin - he is a highly regarded food scientist. A google search on him will produce a bunch of interesting information.
From Douglas Balwin
Traditionally, light poultry meat is cooked well-done (160°F/70°C to 175°F/80°C) for "food safety" reasons. When cooking chicken and turkey breasts sous vide, they can be cooked to a medium doneness (140°F/60°C to 150°F/65°C) while still being pasteurized for safety.
Boneless Chicken or Turkey Breast
Salt and Pepper
Remove any skin from the breast and reserve for garnish or discard. Reserved skin can easily be crisped using either a salamander/broiler or with a blowtorch.
If brining, place the poultry meat in a 5% salt water solution (50 grams per 1 liter) in the refrigerator for 30 minutes to 1 hour. (If tenderizing with a Jaccard, do so before brining.)
Rinse and dry with paper towels. Then season with Kosher/sea salt and coarse ground pepper. Vacuum seal breasts (one per bag). The breasts may be frozen at this point until needed.
To cook and pasteurize, place (thawed) breast in a 146°F (63.5°C) water bath for the times listed in Table 4.1. [After cooking, the breasts may be rapidly cooled in ice water (see Table 1.1) and frozen or refrigerated at below 38°F (3.3°C) for up to three to four weeks until needed.]
Remove breast from plastic pouch and dry with a paper towel. The meat can then be served as is or browned slightly by using either a very hot pan (with just smoking oil) or a blowtorch. Serve immediately (garnished with crisped skin).
Pasteurization Time for Poultry
(starting at 41°F / 5°C and put in a 134.5–149°F / 57–65°C water bath)
134.5°F 136.5°F 138°F 140°F 142°F 143.5°F 145.5°F 147°F 149°F
Thickness 57°C 58°C 59°C 60°C 61°C 62°C 63°C 64°C 65°C
5 mm 2¼ hr 1¾ hr 1¼ hr 45 min 35 min 25 min 18 min 15 min 13 min
10 mm 2¼ hr 1¾ hr 1¼ hr 55 min 40 min 35 min 30 min 25 min 20 min
15 mm 2½ hr 1¾ hr 1½ hr 1¼ hr 50 min 45 min 40 min 35 min 30 min
20 mm 2¾ hr 2 hr 1¾ hr 1¼ hr 1¼ hr 55 min 50 min 45 min 40 min
25 mm 3 hr 2¼ hr 2 hr 1½ hr 1½ hr 1¼ hr 1¼ hr 60 min 55 min
30 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 1¼ hr 1¼ hr
35 mm 3¾ hr 3 hr 2½ hr 2¼ hr 2 hr 1¾ hr 1¾ hr 1½ hr 1½ hr
40 mm 4 hr 3¼ hr 2¾ hr 2½ hr 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr
45 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr 2 hr 2 hr
50 mm 4¾ hr 4¼ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 2½ hr 2¼ hr
55 mm 5¼ hr 4½ hr 4 hr 3¾ hr 3½ hr 3¼ hr 3 hr 2¾ hr 2¾ hr
60 mm 5¾ hr 5 hr 4½ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3 hr
65 mm 6¼ hr 5½ hr 5 hr 4½ hr 4¼ hr 4 hr 3¾ hr 3½ hr 3¼ hr
70 mm 7 hr 6 hr 5½ hr 5 hr 4¾ hr 4½ hr 4¼ hr 4 hr 3¾ hr
Table 4.1: Time required for at least a one million to one reduction in Listeria and a ten million to one reduction in Salmonella in poultry starting at 41°F (5°C). I calculated the D- and z-values using linear regression from (O’Bryan et al., 2006): for Salmonella I used D606.45 = 4.68 minutes and for Listeria I used D605.66 = 5.94 minutes. For my calculations I used a thermal diffusivity of 1.08×10-7 m2/s, a surface heat transfer coefficient of 95 W/m2-K, and took β=0.28 (to simulate the heating speed of a 2:3:5 box). For more information on calculating log reductions, see Appendix A.
When you stop horsing around it is time to fire up the BBQ & Smoker