Thinking of slow smoking a chook tomorrow for tacos. Will use snake method. I know that the skin will be rubbery but that will definitely discarded anyway.
When roasting I take chook to 78. I like the fall off the bone texture more than food safe at 74.
When doing low and slow chook, should I still target 78 or will it be tender enough at 74 due to the low cooking temp?
Any tips or recipies for a sauce?
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