What temperatures, both breast and thigh, should I pull chicken halves off the pit? I want the thighs to be done without drying out the breasts. We are cooking for our church fall festival. Some of the meat will be immediately consummed at the noon luncheon, but most will be sold for people to take home and either reheat in the next day or two or freeze and cook at a later date. My concern is to be sure and not have any bloody bones for the luncheon and yet not overcook for the ones that will be reheated later and not be too dry. Thanks for your help! Ron
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