Birds over butt. The team hasn't been very busy lately and I got so hungry for good Q after seeing all of yawls pictures I decided to get a small smoker. My big pit needs a new fire box.
Just curios, What's the reasoning for this since everything gets cooked to temps wel beyond what little germs and bug can tolerate. According to the Serv Safe People, chicken needs to go to 165, pork to 155 and beef to 145 to be totally safe. We generally cook our meats well beyond that so whats the harm?