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Unread 01-05-2013, 02:07 AM   #7
Crash
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Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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This is what we do, so I can only speak for my family. It's pretty much exactly what we do at home and at a comp.

We always brine chicken, not that you asked....just sharing. We cook at 300+ but rarely does the temp go over 325. We always cook indirectly on a WSM or Pro Q.

Thighs get glazed at around 160ish and we take them up to about 175-178 internal. They are a pretty forgiving piece of meat, especially with the brine.

Breasts get glazed at around 150ish and we take them to 165 and then pull them off the smoker. Not nearly as forgiving as the thigh, but the brine gives you some margin for error.

You'll get a variety of answers, but this is what works well for us.
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