I've looked through the archive and there seems to be a variety of opinions on how to approach these. The meat I get locally is usually only a single breast rather than both halves, and they run in the 2.5-3lb range for the most part.
- Seems like 45 minutes/lb is the expected time (give or take) with an IT ideal of about 160 - sound right?
- I've done these on the gas grill for about 1 & 1/4 hours or so and they come out nice and juicy, and I've never brined them. Is the brine really necessary to maintain juiciness?
- If I want crispy skin, how long should I pop them on the grill or in the oven? Any temperature recommendations for that finishing step?