Getting ready to spatchcock a bird for T-day, but have to travel with it. What temp do i remove it at if i'm planning on a 2hr rest period wraped in foil and placed in a warm cooler. I'm thinking 150 at the breast and figure it will go to 160 by the time its served.
Looks like i'll be icing the breast to make up for the white/dark meat discrepancy before hand.
temperature recommendations are all over the board now adays. cant imaging pulling before it hits 150, but i did read some recommendations at 145 depending on rest times.
does anyone cook a big spatchcocked bird direct anymore?...seems like everyone went indirect.