Originally Posted by Ron_L
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?
I could be wrong, but I believe he said in the interview he wraps the chicken in foil and then puts it in a cambro.