Thread: Chicken temps
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Unread 04-30-2013, 09:23 AM   #3
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165 is about right if you are not panning with fat IMO. If you are doing the butter pan routine, 180 or even higher insures tender skin and won't be dry because of the added fat in the process.

If you are having red bone issues, you might try ramping your cooker temp down as you approach your target internal temp and try to hold at your target for a while instead of cooking hotter and pulling the chicken as soon as the target is reached.
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