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When do you pull your chicken?

Last few whole chicken attempts have been somewhat dry.  This weekend, I cooked a whole bird @ 350 degrees (As I was short on time) and pulled when my Thermaworks Smoke hit 162 degrees and let rest for at least 20 minutes.  I have done this the past few times, even when cooking low and slow and still the breast was somewhat dry.  

At what temp do you recommend I pull my whole chicken going forward?

After the past few cooks, I came across this article and wonder if anyone has tried it?

https://blog.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/

Thank you
Hasbrouck Heights, NJ

XL Egg

Comments

  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I pull at 160-165 but never let it rest very long and always juicy and tender. If I let it go longer or hotter tough and dryer. 

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • I almost always brine chicken before egggin and pull at 155 Breast, or when the thigh juice runs clear. Try brining if you don't already and see if you like the results.

    1 LBGE in Chapel Hill, NC
  • fishlessman
    fishlessman Posts: 32,665
    im around 155 but cook it just over 400 direct so the carry over is more. did one last weekend for a chicken and spinach cheese lasagna loaded with lots of shrooms. i think the higher temp quicker cook helps as well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Thatgrimguy
    Thatgrimguy Posts: 4,722
    155 no matter what
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • Isn't the chicken traditionally choked rather than pulled?  As dolphins may be flogged or bishops spanked.

    When not too distracted by choking or flogging or spanking, I try to remove my spatched bird from the grid when the thickest part of the breast reaches an IT no higher than 155, +/- a few, as the chicken determines the cook. 

    Chickens and dolphins and bishops, Oh My!

    It's a 302 thing . . .
  • lowandslow
    lowandslow Posts: 122
    Thank you for the feedback.  I will pull @ 155 next time.  Might brine, but laziness may win out.


    Hasbrouck Heights, NJ

    XL Egg
  • buzd504
    buzd504 Posts: 3,824
    Thank you for the feedback.  I will pull @ 155 next time.  Might brine, but laziness may win out.


    Note that's breast temp, the thigh can go higher.  And if you are cooking hot (400ish), you can pull 145 or 150 and carry-over will get it there.  140 is safe, although the texture might not be quite right.

    And I often cook chickens from partially frozen, because that's how they come from the store, and I can still get pretty good results.  Brining is a nice luxury, but not necessary.
    NOLA
  • I typically let my wife pull my chicken, but on the rare occasion that I do it I will pull it around 155.
    @saluki2007 those 155 steps don't count. And put your fitbit on your non dominant hand.  =)=)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • 20stone
    20stone Posts: 1,961
    I am a fan of dry brine and pull when breast is 145.. and the dark meat will typically be >180 (which is fine).

    That being said, I know where my chickens come from, which helps.

    (also, I am disappointed that everyone else beat me to the "Mostly when my wife is out of town, or I am out of town, or I am bored" jokes)
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • SciAggie
    SciAggie Posts: 6,481
    bgebrent said:
    This would've been better for Friday night.
    That was my EXACT first thought...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • lowandslow
    lowandslow Posts: 122
    So, pull my chicken @ 155 when the breasts are juicy...  Got it.
    Hasbrouck Heights, NJ

    XL Egg
  • DoubleEgger
    DoubleEgger Posts: 17,125
    If you continue to have issues, source your yardbird from another place.  
  • GrillSgt
    GrillSgt Posts: 2,507
    155? Is that AM or PM?
  • Austin  Egghead
    Austin Egghead Posts: 3,966
    I have been using the Keller 3 ingredient chicken recipe and have had great success both using the egg and the oven.  Actually, I have add lemon and little onion in the cavity and still had great results.  The bird is moist, juicy, tender with crispy skin and the bonus is the reheated leftovers are just as good as the original cook.
    Here is the link:http://www.thecomfortofcooking.com/2015/05/thomas-keller-3-ingredient-roasted-chicken.html

    Large, small and mini now Egging in Rowlett Tx
  • Theophan
    Theophan Posts: 2,654
    I strongly agree with the idea of carryover increase in temp.  The higher the temp you're cooking the chicken at, the more the chicken is likely to keep cooking and have its internal temp keep rising after you pull it.

    In other words, if you cooked the chicken in a 250° Egg to 160° internal, that internal temp probably won't rise a lot, BUT you cooked that chicken in a 350° Egg to 162° and let it rest 20 minutes, so my guess is the internal temp of the chicken rose a lot higher, maybe to 170° or even higher.  This is why some of the others above pull their chicken off the Egg at lower temps than 160° -- they're expecting the temp to rise after pulling it.

    I'd suggest trying to pull it at a lower temperature AND keep measuring the internal temp every 5 minutes or so and see where the temperature goes, and how the chicken turns out.  That way you can determine for sure what the chicken's like at a certain final internal temp, and decide what temp to pull it at that makes it the way you like it best.
  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
    edited March 2018
    Isn't the chicken traditionally choked rather than pulled?  As dolphins may be flogged or bishops spanked.

    For the last time... chickens are choked, dolphins flogged, bishops belted and helmets polished.  The only thing you pull is your pud.

    That is, if you're not the master of your domain.
    Flint, Michigan
  • lowandslow
    lowandslow Posts: 122
    Theophan.  You are correct.  IT got between 170-174 degrees.
    Hasbrouck Heights, NJ

    XL Egg
  • It's a 302 thing . . .
  • Jeremiah
    Jeremiah Posts: 6,412
    If you continue to have issues, source your yardbird from another place.  
    That's funny on several levels. 
    Slumming it in Aiken, SC. 
  • milesvdustin
    milesvdustin Posts: 2,882
    Typically alone. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • Lit
    Lit Posts: 9,053
    Probably need to call a doctor if it keeps going up after you pull it out
  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
    edited March 2018
    Lit said:
    Probably need to call a doctor if it keeps going up after you pull it out
    And for more than four hours in duration.
    Flint, Michigan
  • bucky925
    bucky925 Posts: 2,029
    m u s t   n o t get banned before buttblast....

    Be careful when following the masses. Sometimes the M is silent.

  • danv23
    danv23 Posts: 953
    I pull my chicken right before I go to sleep.  And first thing when I wake up.  And when I see the weather chick on channel 233 (cbs 46 news).  Hubba hubba.

    The DudeThis is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter SobchakNihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • nolaegghead
    nolaegghead Posts: 42,102
    Usually when no one is around....
    ______________________________________________
    I love lamp..
  • Wolfpack
    Wolfpack Posts: 3,551
    I suggest throwing on a pork tenderloin...



    a little strange is always fun
    Greensboro, NC