I wait till bone in, skin on thighs are on sale in a family/value pack for $.89/lb. In fact, I did pulled chicken today for a large pot of chicken chile verde. I rubbed with Plowboys' Bovine Bold and dusted with Habanero Death Dust (probably not a good thing for school :) ). I cook on my MAK at about 285 for about an hour till 170.
I just love thighs and always look for a reason to cook those delicious little chunks of meat.
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Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star General Pellet Pooper
Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
www.amlwoodart.com
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