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In Reply to: Per Pound Question posted by Heather on November 22, 2011 at 10:29:10:
If you want to shorten the cooking time, I suggest you cut out the back and 'butterfly' the bird. For faster yet, separate the leg and thigh from the breast and cook separately. I cook to an internal temp of 155*, tent with foil and let rest in a cambro until serving time. Remember, the internal temp will rise while the meat is resting. I agree with when it's done, it's done. I have had large birds (20-25#) take less time to cook than larger ones.
Good luck, Lou
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