First practice attempt at IBCA chicken

[rooster445]

The one thing I find tricky with cooking 1/2 chickens is that they are not always cooked @165 IT. I usually have to cook them to 175* just to make sure there are no bloody joints. Anybody else have this problem?

Yes, it always seems to me at 175 its still a little pink in the thigh joints... So I brine with a mixture of salt water and Italian dressing for 8-12 hours and cook to 185... Its very moist

 

[QTEX]

Yes JSTX I do the same