Nov 22, 2022
3:06:01pm
3:06:01pm
I go with 225° and 1/2 hour +/- for every pound. It doesn't take long, so I
keep an eye on the internal temp pretty closely.
There's a lot of good ideas in this thread. I'm gonna try a few of them.
Doing just the breast is super easy IMO. As long as you don't over/under cook, there's not a lot of other hassles.
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