Smoked and pulled chicken

Poultry is done at 160....

When roasting or smoking whole birds I generally take them to 156 internally and let them rest for 10 minutes.

If you’re smoking or roasting individually butchered thighs and breasts I’d cook them to 150 and again let them rest.

Chef friend of mine here in Nashville spent about a year working together learning how to roast the perfect chicken for service. It’s my favorite thing in the world to cook a perfect roast chicken because it’s not easy but not hard either. The result is delicious juicy meat. We would precook our birds after some secret drying methods to get extra crispy skin to 120 and immediately cool. To pick up for service we would roast it at 500 for 5 minutes and make sure the internal temp would hit 120. Nothing under and nothing over. The result was the most perfectly executed bird we could cook.