Well wasn't happy with it. Even though my temps were correct I don't think it was done. I discovered that too late to put back on the grill so I broke it down and it's in the sous vide in an attempt to save it. Worse case is I make chicken noodle soup tomorrow.
What temp was the grill? For pork i aim for 225 ish... But poultry 325 or 350 is good
In reply to mikeatrpi :
I was trying to do it slow and had issues keeping a constant temp but mostly around 260 or so.
In tomorrow's edition of A Weber Tale we learn how to make chicken soup.
It's cooked and I guess was cooked. Just rubbery and the connective tissue didn't break down. I'm sure that's because of the low temp I tried to cook it at. Does have good smokey flavor just not a joy to eat it.
My friends and I found an old Weber grill once. Wonder what happened to it...
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