- Dec 7, 2012
- 336
- 12
i usually do chicken at 275 for about an hour to an hour and a half (IT of 165) but if i want to pull the chicken do i take it higher?
Great Info!...Connective Tissue is Connective Tissue! Whether that be Beef, Pork or Poultry. It starts breaking down around 180*F, the only difference is the amount of Time needed to complete the job. With Poultry, the bulk of CT holds the muscle to the Bone and because birds are small the CT breaks down quickly. The time it takes to go from 180 to 185*F give or take. Big hunks of Beef and Pig, it is the hours, plus Rest, to go from 180 to 205*F...JJFor pulling I like to take them to 180*-185*. Still super moist and that fat breaks down more. Don't scrape the fat or remove the skin until you are ready to pull. Like pulled pork I wrap the thighs and let them rest a good 45 minutes + prior to pulling. I typically run the smoker around 250*-265* and have never been disappointed with the results.