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GOHOGS
03-27-2013, 08:37 PM
What temperature do you cook them to? Are they most tender when they're just cooked enough (165-170) or does the fat (if there is enough) need time to render? Personally I cook them to 170-175 but I read in Dr. BBQs book to cook them to 190 so it made me wonder

Jaskew82
03-28-2013, 07:30 AM
At home I grill them to at least 180, because I like crispy skin and know there is plenty of fat and flavor in the dark meat to handle high temps.

At comps, its a whole other story. I don't even check temp. I go completely by time, texture and taste. Generally takes about 2 hours for me to cook them. If i had to guess, it would be around 190 I.T when done.

southernstyle
03-28-2013, 08:10 AM
I brine for added moisture. So i sauce at 190. The finish product is probably around 200. Very moist and tender

bruno994
03-28-2013, 10:15 AM
190+, I don't do thighs in Texas comps, but my wife loves them so when cooking at home, 190+ seems to really hit the mark with juiciness and nice and tender.

indianagriller
03-28-2013, 10:35 AM
180... for perfect chicken...

GOHOGS
03-28-2013, 07:11 PM
Sounds like a little R&D is in my near future. Thanks guys!

bam
03-29-2013, 11:57 AM
I go by cooker temp 275+ appox. 1 1/2 to 2 hrs.

boogiesnap
03-29-2013, 12:06 PM
no temp, it's a time thing.