Comp Chicken temp ?

[Smokin D@wg@77]

What temp do you guys take comp chicken to when you call it done ? Is there certain temp you sauce at ?

[Right on Q]

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

[tduffy]

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.

[Burnt at Both Endz]

Originally Posted by Smokin D@wg@77

What temp do you guys take comp chicken to when you call it done ? Is there certain temp you sauce at ?

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.

[Smokin D@wg@77]

thanks guys

[midwest_kc]

Originally Posted by tduffy

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.

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"

[Smokin D@wg@77]

Yea interesting , guess like any other meat ...something like about for sure

[tduffy]

Originally Posted by midwest_kc

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"

I sure do

[Smokin D@wg@77]

Originally Posted by Smokin D@wg@77

Yea interesting , guess like any other meat ...something like about for sure

Something to think about for sure .....had a duh moment i guess