I am not one to speculate a lot.
I think I will get a small pack of thighs and cook them to 145--then try to "hold" them there for 10 minutes.
I figure I can cut into them and check it out for myself.
Can always throw them on the grill if I don't like what I see.
Easey, Peasey, and Cheap.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.