Pull then reheat chucken.

[phathead69]

Like previous post mentioned I have two birds beer canned in the smoker they are 154 right now. I plan on pulling and making 4 freezer bags of pulled chicken that wife will use in various dishes over nxt couple of weeks. To serve from smoker I normally take it to 163 IT and rest . Would it be safe to pull it at lower temp since it will be "re-cooked" at some point? Just curious

 

[chef jimmyj]

Yes. Heating to 145 and holding there 9 or more minutes, kills bacteria to the same degree as going to 165. It will still be pink, medium, so further cooking to 165+ will still result in juicy chicken...JJ

 

[phathead69]

Thanks for the info JJ. I'm not a germ freak but want to be safe. She does casseroles and soups and a white chile that's awsome. All of which gets cooked to boiling in soup or 300 in oven.