Bone in Chicken parts

popa,
myself, since you are going to crisp them up, i would pull the breasts at about 130 to 140 degrees internal temp and then crisp to keep from drying. i think you will gain the needed 50 degrees for saftey while crisping.
just my 2 cents
jack

Thanks for the tip Jack, I got them in late so I had less time than I thought so I cranked up the ole smokette to 250�. I washed them and sprinkled them with Emeril's essence. They were 4 large bone in breasts and 4 large bone in thighs. I cooked them for about 1 and 3/4 hours and then turned them off to hold for about a half an hour while we ate our appetizers, some shrimp stuffed jalapeno poppers. MMMMMM GOOD. Then I fired up the Weber and crisped them for about 4-5 minutes on each side. They were moist and juicy and well done. Very good chicken if I do say so Myself.