Originally Posted by shucker
I thought dark meat was done at 185????? Either way, shouldnt be bloody at 170. How are you taking temperature and are you sure of the temp at the bone?
Different charts say different things. Ranges from 170-185. I figure if I pull 175 and let it rest for a while the carryover heat should do the trick. When I pull at 185, it's usually overdone.
As far as how I do it, I slide the probe parallel to the bone about 1/2" away. I usually do it to 2 of the pieces just to make sure I'm fairly consistent.