When you do beer can chicken at what internal temp do you pull them off at measuring in the breast. I usually pull them at 170 when temped in the breast and the meat is almost too juicy. It's almost mushy I feel like, no bite to the breast. I think I'm going to try 180 next time to get the skin more crisp and the meat a little more bite to it.Salmon and spatchcocked chicken (or beer can) are easy during the week recipes, I feel those are 2 things my Traeger always does amazing with.
I usually pull the bird once the breast is over 170 IT and then I let the bird rest for 10 min. I’ve never had any problems with mushiness and the skin 9/10 times is perfect on the breast and thighs.