Shredded Chicken Question

[Ryan P.K.]

When doing shredded chicken, do you wrap in foil and set in a cooler for a couple hours? Like you would for Butt or a Brisket.

 

[Dustin Dorsey]

No. Chicken doesn't need to be tenderized and doesn't benefit from a long rest like briskets or butts. Also you don't cook chicken to anywhere nere the internal temp of those meats. Any more that 165 and it will dry out quick. Also a long rest would put you into the bacterial danger zone.

 

[Ryan P.K.]

That is what I thought! Just wanted to make sure.

 

[Bob Bass]

I know of one very well known pitmaster that cooks his to much less than that.
It's all about the hold time at that temperature.

 

[Carl H.]

You don't HAVE to wrap and rest, but I've always had great results with this method: http://tvwbb.com/showthread.php?33501-Smoked-Pulled-Turkey