Hey- wanna see my thighs !?

[16Adams]

FrankenRub, B&B Hickory with a couple of Weber Briqs, mostly pecan and apple with a tad of mesquite. Cook chamber total is 24”. Trimmed chicken flap, seasoned and placed skin up on perforated foil. This way I can rotate everything all at one time toward the fire every 30-40”. Flipped once and removed at 180*. I’m still not eating after 2pm. I’m pretty sure the Bride is not always the happiest, I’m just as sure she is one of the best fed.

 

[pdiller81173]

Nice color on those! I always have a hard time getting the skin crisp. but that looks like it is pretty close!

 

[BillN]

I thoroughly enjoyed looking at your thighs.

 

[bucko]

Nice things I always been a leg man myself

 

[LYU370]

http://i.imgur.com/AYGSyvC.gif

 

[DubfromGA]

Excellent looking results !!!

 

[bryonlr]

Don't mind lookin but I aint lickin

 

[Sodaking27]

Looks great.

 

[Stingerhook]

Fine thighs you have.

 

[Coffekid]

:eusa_clap

 

[Cook]

Sure does look good sitting there.

Mind if I ask why you choose to cook them to 180?

 

[BBQ_MAFIA]

Nice

 

[Titch]

Chunky thighs huh?
Look pretty good from here

 

[KevinJ]

I'm good for 3 :hungry:

 

[Big George's BBQ]

Very Sexy

 

[Mikhail]

So how was the skin? Nice and crispy? Did you do anything to get it that way?

 

[angryelfFan]

Dang those look tasty!

 

[cats49er]

mighty pretty.

 

[Rocky Branch BBQ]

Top notch sir!

 

[El Ropo]

Sure does look good sitting there.

Mind if I ask why you choose to cook them to 180?

My guess would be because dark meat turns out better when taken to a higher temp vs white meat. This is why I rarely cook whole birds any more. White meat is so different from dark meat, they should be considered 2 different types of cooks.

Which is hard to do when they are mounted on the same skeletal frame

I cook breasts to 160-165 max (even tried 155 a couple times). I cook dark meat parts to 180-200. The longer time seems to help render the fat, etc.