Comp Chicken temp ?

S

Smokin D@wg@77

Full Fledged Farker
Joined
Oct 2, 2019
Messages
383
Reaction score
459
Points
0
Location
Plant City
What temp do you guys take comp chicken to when you call it done ? Is there certain temp you sauce at ?
 
I've seen success anywhere from 155 - 205. Seriously.

I've seen more success around the 195-205 range. If you brine and get the moisture in the meat, you need to keep cooking it to give it a nice chew.

Others may chime in with something different but that's my experience
 
I cook it to a tenderness, not a temp and I think that's how you need to approach it if you want to score consistently with it.
 
Smokin D@wg@77 said:
What temp do you guys take comp chicken to when you call it done ? Is there certain temp you sauce at ?
Click to expand...

I think it's more about a the process you choose....with that said, I sauce at about 205* and finish temp is then around 180*. It might take some thinking about how you get to those temps?

I have a few year end awards doing it like that.
 
tduffy said:
I cook it to a tenderness, not a temp and I think that's how you need to approach it if you want to score consistently with it.
Click to expand...

You probe chicken for tenderness? interesting.

As for us, at this point we do it all by time. It's the one thing that is on an actual timeline as far as "cook it this long like this"
 
You must log in or register to reply here.

Similar threads

F
Highest Brisket Temp?
Replies
16
Views
547
SmokeOCD
S
B
Pit boss xl 1000 temp issue
Replies
3
Views
418
tom b
tom b
R
CBA Chicken category
Replies
1
Views
765
Smokin D@wg@77
S
W
Noob-ish Stick Burner Question
Replies
10
Views
721
Seefyre
Seefyre
E
Easter Ribs
Replies
4
Views
287
creek bottom
creek bottom
Back
Top