Quote:
Originally Posted by sns2
Thanks for your help with it!
I used maple and I am guessing it was under heavy smoke for maybe two hours. I pulled it at 160, but next time I might go 155, even though food rules say 165 for poultry which in this application would have turned it into jerky it would have been so dry. It tasted like a delicious ham more than anything.
My father-in-law made the cutting board. It's a pig on the one end and a turtle on the other I was gonna pitch it, but the wife intervened. I've now come to kind of like it in a weird way.
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Personally I would likely pull the breast at 148F and let it carry over to about 150F.
Poultry temps stated are always for the legs
Breasts are always ready about 10F below the legs