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Shady
06-30-2012, 10:35 AM
What is the perfect temperature for Comp chicken thighs? Seems I am never happy with the doneness, either overdone and dry or under done and rubbery.
I do pan them then finish on a rack. I need a starting point.
Any help would be greatly appreciated.

JD McGee
06-30-2012, 10:46 AM
I glaze @ 165-170...they usually finish @ 170-175...:becky:

southernstyle
06-30-2012, 11:31 AM
I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there

boogiesnap
06-30-2012, 11:50 AM
i suggest reading this: http://thehogblog.com/?p=2479

i think it's more about time/technique than temp to get them done right.

and BTW, i agree on Oakridge Game Changer. excellent stuff. (not a shameless plug, i really think that)

JeffR
06-30-2012, 03:35 PM
I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there

Shhh don't tell everyone :-P

Actually I'm doing a practice cook with it today :icon_blush: