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I think @gfweb
has the correct answer.
Id suggest a lower temp for you CkTh's
Id rather keep flavor lin the meat , unless Im making soup stock.
try 145 F , and taste vis 165 and taste.
season after you cook.
I know that's not your question , but I had to toss out those temps.
I think @gfweb
has the correct answer.
Id suggest a lower temp for you CkTh's
Id rather keep flavor lin the meat , unless Im making soup stock.
try 145 F , and taste vis 165 and taste.
