Quote:
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?
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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.
