Hey Randall, how long, and high, did you have to cook the chicken? Last time I butterflied the chicken and sauced it every 30min, it took almost 3hrs.
It does depend on the size of the bird.... With a 3.5 ta 4lb. bird 3hours is a long shot at 250.. 275 it would be done. anything bigger will take a lot longer... Thats why I temp the thigh.. not close to the bone tho... I have had ribs that just would not get done,, Ronbeaux can attest to this also.. mass is a big thing with temps... A big fat chicken may take 4 hours... The main objective is to keep it moist on the outside till it plateaus... All birds are different and an older tougher bird will take longer... I like a small 3 ta 4 lb.er cuz its just the Mrs. and I... If you want a easy leg thigh separation you need 175 ta 180. I really don't like to cook them that long, but as hook says 168 ta 170 is a juicy sweet bird..
Don't let the butcher just give ya the one he wants. I don't buy a chicken in a bag... I pick my bird...
HOPE THAT HELPED....
