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re: whats your weakness when grilling/bbqing?
Posted on 7/18/19 at 12:11 pm to 4LSU2
Posted on 7/18/19 at 12:11 pm to 4LSU2
quote:
Chicken is DONE at 165 internal temp. Get a meat probe and remove the bird at 165
I thought you take the meat off before it hits the temp you want. It goes up like 10 degrees off the heat. Is that just steak?
1
Posted on 7/18/19 at 12:53 pm to ShootingsBricks4Life
quote:
I thought you take the meat off before it hits the temp you want. It goes up like 10 degrees off the heat. Is that just steak?
It depends on how large the piece of meat is. The carryover on a brisket will be much greater than that on a single piece of chicken. IMO cooking to 165 and pulling on a single breast won't ruin it. You can aim for a few degrees below for the pull though to get it right at 165 if you wanted
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