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prodano 03-22-2013 09:47 PM

Chicken Thigh IT
Lately I have been focusing on pretty much everything other than chicken. Well, that will change tomorrow. Before, my chicken thighs seemed to be coming out a little drier than it should. Is there any way I could get some help regarding an IT or other tips on when to take it off? The chicken is currently marinading and I will be smoking at 275. Thanks in advance!

buttburnersbbq 03-22-2013 09:54 PM

I take my chicken off when it reaches temp at 160. I cook at 225 and takes about 3 hours .

IamMadMan 03-22-2013 10:01 PM

I brine my chicken thighs, and cook at 300° to keep the meat moist. I pull at an internal temperature of 165, then cover an rest for 10 minutes. I go to 165 because of all the micro-organisms associated with the slaughter houses. You may not need to go that high, but I suffered from food poisoning in the military many years ago and is something I never want to experience again.

Chicken thighs can dry out when cooked over long periods of time. The brine helps with moisture in the cells, and the hotter cooking temperature prevents some moisture loss as well.

I am sure there are other ways to do this, but this is what has worked for me.

Richard_ 03-22-2013 10:50 PM

i cook them till they look good , smoke for about a half hour then crank it up to 350* 375* for another half hour , pellet cooker works real nice :)

El Ropo 03-22-2013 11:19 PM

Chicken thighs are dark meat and have a fair amount of fat. I like to cook them hotter around 325-350 till internal of 175 or higher. That way more of the fat renders and creates its own internal moisture.

When I do whole leg quarters, I've been known to take them to 185. Juicy and super flavorful that way. I think the reason this works for me is the higher cooking temps. It's still a faster cook than smoking low and slow, and I get great skin.

westy 03-22-2013 11:53 PM

Re: Chicken Thigh IT
I like about 175 too. Render it out a bit more.

prodano 03-23-2013 12:29 AM

Sounds great. This will only be my second cook on the mini WSM. I am smoking ribs as well, so will likely settle on about 275, and pull the chicken at 175ish. Thanks for the help, i think i have been cooking it to too high of an IT.

cholloway 03-23-2013 06:39 AM

Brined chicken is the way to go.

buccaneer 03-23-2013 06:46 AM

According to the FDA and most of the brethren, I've been dead or 25 years:tape:

HeSmellsLikeSmoke 03-23-2013 08:07 AM


Originally Posted by buccaneer (Post 2419122)
According to the FDA and most of the brethren, I've been dead or 25 years:tape:

Face it, you guys are just plain tuff.

Add me to the 165F crowd.

buccaneer 03-23-2013 09:44 AM


John Bowen 03-23-2013 10:16 AM

I cook to about 155 - 160 pull them - sause them and put them back on for 15 - 20 minutes. I cook at 230 and it seems that it takes about an hour to bring them up to 160.

Good luck with the cook!

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