View Single Post
Unread 02-02-2013, 05:18 PM   #65
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
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.
Swamp Donkeyz BBQ is offline   Reply With Quote


Thanks from:--->