- Jun 6, 2013
- 138
- 39
I've done the ideal 160-165 internal breast temp and I don't like it. It's almost like the breast meat isn't cooked long enough and a little rubbery.
The first whole chicken I did on the grill (spatchcock style/butter fly) I waited for an IT of 165. Took it off and didn't like the texture of the breast meat....rubbery :-(
My ole lady did one in the oven and we took it out in an IT of about 175. Wayyyyyyy better! The meat was juicy, dark, tender & fell off the bone.
I don't know why people say internal of breat meat 160-165?
Does anybody else cook there whole chickens and try to shoot for a hotter breast IT?
The first whole chicken I did on the grill (spatchcock style/butter fly) I waited for an IT of 165. Took it off and didn't like the texture of the breast meat....rubbery :-(
My ole lady did one in the oven and we took it out in an IT of about 175. Wayyyyyyy better! The meat was juicy, dark, tender & fell off the bone.
I don't know why people say internal of breat meat 160-165?
Does anybody else cook there whole chickens and try to shoot for a hotter breast IT?
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