Hello everyone, I hope ya'll are having a good day. I have read on menus from time to time and heard elsewhere of pulled chicken. Is there such a thing? If I cook a whole chicken does it have enough fat content to withstand internal temps of 190-200*?, or do I need to continue to take it off at 170*? I have cooked them in the past on the vertical roaster, with a rub,at 300-325*, and have taken them off at 170*. The results were ok, but nothing spectacular, as with most everything else cooked on BGE.(thanks to the great responses on the forum). Chicken is the worst thing that I have cooked. I wonder if I put an aluminum foil hat over the chickens it will help? Do I need lower dome temps?I don't like chicken much anyway, but now it has become the challenge.I know that some of ya'll have cooked excellent yardbird before, and I would appreciate any advice. Thank you.