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Old 01-16-2013, 01:37 PM   #7
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Originally Posted by viggysmalls View Post
Based on this article, to achieve optimal tenderness we should:
1. get the chicken to 140 internal temp ASAP
2. then lengthen out your cook as you go from 140 to final temp

Is that correct?
I did a couple turkeys over the holidays following Alton Brown's recommendation.
  1. Half an hour at 500º (Breast was about 90º)
  2. Tent the breast and reduce to 350º (Breast hit 140º an hour later.)
  3. remove and rest when the breast hits 161º (2:18 from meat on Weber.)
This was an 18 lb bird.

It seemed to produce good results. One bird was brined and the other was factory injected (Butterball.)
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