First, let me say that I am perplexed by poultry, and why I cant get better results. Everything else is coming in nicely. Chicken, not so nice :(
Made my first BCC last night (practicing poultry for turkey on Sunday). Cooked at 275 (grill temp, using my remote gauge) to internal at 160 (in breast). Cooked about hour fifteen, let rest about 20 minutes. Indirect, plate setter legs up with grate. BCC holder sitting on cookie sheet.
Breast was nicely cooked and moist, but lower half of chicken (legs, thighs) were still running red and undercooked. Now I am concerned about doing same with Turkey.
Any thoughts? Also, input on how to support turkey during cook would be appreciated (stand or laying horizontal).
Red Meat Rules!
Dave in Keller, TX