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Unread 10-06-2012, 08:36 AM   #9
ccarter
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Join Date: 07-05-12
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Trimming them up a bit is helpful, am definitely let them go longer. Breast meat gets dried out quickly above 165, but that dark meat can go much longer. If I weren't replying from my cell phone right now I could find the temps for you... Head over to AmazingRibs.com to find the table. Those tendons and ligaments need higher temps and more time to tender. Leg quarters are my favorite thing to cook by far. I take mine to 189, but in willing to pull them at 185. Below that and they just don have that wonderful "pulls easily by hand" characteristic. Being able to take them to a higher temp and having a wider window is a major factor in the reasoning for using thighs in competition.


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