Stuck a whole chicken on. Took 2.5 hours. Was able to pull the leg out no problem at that time. I'm pretty new at long cooks. I was running 330 to start and it settled at 230 for last 1.5 hours.
The skin is crisp and everything to right temp, I figured it should have gone longer. Will I get better results going even slower 220-230 for 4 hours?
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